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Japanese Squash-and-Soba-Noodle Soup

See full recipe on: Martha Stewart



Ingredients

5 cups water
3/4 ounce kombu (four 5-inch pieces)
1/3 cup bonito flakes
2 tablespoons soy sauce, plus more for seasoning
1 pound kabocha or buttercup squash, peeled and cut into 1-inch pieces
3 1/2 ounces white beech (bunapi), enoki, or shiitake mushrooms, trimmed
8 ounces soba noodles, preferably 100 percent buckwheat
Silken tofu (optional), for serving
Thinly sliced scallions, for garnish

Nutrition 4 servings

Per Serving % Daily Value
Calories 254
Fat 0g 1%
Carbs 57g 19%
Protein 10g 21%
Fiber 2g 10%
Cholesterol 0mg 0%
Sodium 958mg 39%
     
Fat
Carbs
Protein

Preparation






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