Best 4 Japanese Squash And Soba Noodle Soup Recipes

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Japanese squash and soba noodle soup is a delightful and comforting dish that combines the sweet and savory flavors of Japanese squash with the delicate taste of soba noodles. This satisfying soup is a popular Japanese dish that can be enjoyed for lunch or dinner, and can be easily adjusted to suit your preferences. With just a few simple ingredients and easy-to-follow steps, you can create a flavorful and satisfying meal that will warm your body and soul. From choosing the right ingredients to preparing the soup, this article will provide you with all the information you need to make a delicious Japanese squash and soba noodle soup that will impress your family and friends.

Let's cook with our recipes!

JAPANESE SQUASH-AND-SOBA-NOODLE SOUP



Japanese Squash-and-Soba-Noodle Soup image

Unlike the other soups in this story, this one shouldn't be made ahead. But it can be prepared very quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 9

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

Steps:

  • Bring water and kombu to a boil in a large saucepan. Remove from heat, stir in bonito flakes, and let stand 5 minutes. Pour broth through a fine sieve into a bowl, discard solids, and return broth to pan.
  • Add soy sauce, squash, and mushrooms to broth. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until squash is tender, about 10 minutes. Season with more soy sauce if desired.
  • Bring a large pot of water to a boil. Add noodles, and cook, stirring occasionally, until noodles are al dente, 5 to 7 minutes. Drain, and rinse under cold water.
  • Divide noodles among 4 bowls. Ladle soup over noodles, dollop with tofu, and garnish with scallions.

SOBA NOODLES IN BROTH WITH SWEET POTATO, CABBAGE AND SPINACH



Soba Noodles in Broth With Sweet Potato, Cabbage and Spinach image

This simple Japanese soup can be served as a meal or as a starter. As the sweet potatoes and cabbage simmer in the broth of your choice, they infuse it with sweetness. Spinach is added at the last minute, and the soup is served with cooked soba noodles.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, soups and stews, appetizer, main course

Time 25m

Yield Serves four as a main dish, six as a starter

Number Of Ingredients 7

6 cups kombu dashi, chicken stock or vegetable stock
Salt to taste
6 ounces Japanese soba noodles, cooked and tossed with 1 tablespoon sesame oil
1 large or 2 small sweet potatoes about 3/4 pound, peeled and sliced about 1/4 inch thick cut in half lengthwise first if fat
2 cups shredded cabbage
1 6-ounce bag baby spinach, rinsed
2 tablespoons minced chives

Steps:

  • Bring the stock to a simmer. Taste and adjust seasoning, adding salt if desired. Add the sweet potatoes and cabbage, and simmer 15 minutes until the vegetables are tender.
  • If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four to six soup bowls. Add the spinach to the stock. Cover, and turn off the heat. Leave for three minutes. Ladle the soup into the bowls, taking care to distribute the vegetables evenly. Sprinkle the chives over each serving, and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 1 gram, Fiber 3 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 1166 milligrams, Sugar 2 grams

SOBA NOODLE SOUP



Soba Noodle Soup image

A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth - dashi - that's as clear and glossy as beef consommé, not only salty and umami-complex but sweet as well. My favorite variety, tamago toji, is egg-topped. When it's made right, the egg is almost foamy, soft-scrambled and tender, deliciously flavored by the dashi, a bit of which it absorbs.

Provided by Mark Bittman

Categories     dinner, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Salt
3 cups lightly packed shaved bonito flakes
3/4 cup soy sauce, preferably light (not low-sodium but usukuchi)
1/4 cup mirin
2 tablespoons sugar
1 sheet nori
4 eggs
About 1 pound soba noodles
1/2 cup chopped scallions

Steps:

  • Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
  • Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
  • Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 4 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 2 grams, Sodium 3861 milligrams, Sugar 7 grams, TransFat 0 grams

JAPANESE SOBA NOODLE SOUP



Japanese Soba Noodle Soup image

Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what's left. This simple soup comes together in less than 30 minutes.

Yield 6 servings

Number Of Ingredients 12

One 8-ounce package soba (buckwheat noodles)
One 32-ounce carton low-sodium vegetable broth
6 to 8 medium-sized shiitake mushroom caps, sliced
2 tablespoons reduced-sodium soy sauce, or more to taste
2 teaspoons rice vinegar
2 teaspoons natural granulated sugar
2 to 3 teaspoons minced fresh ginger, to taste
3 scallions, white and green parts, thinly sliced
8 ounces soft or firm tofu
8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
1 cup chopped baby bok choy, tatsoi, or mizuna, optional
Freshly ground pepper to taste

Steps:

  • Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
  • Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
  • Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
  • Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
  • Per serving:
  • Calories: 196
  • Total fat: 3g
  • Protein: 10g
  • Fiber: 3g
  • Carbohydrate: 33g
  • Cholesterol: 0mg
  • Sodium: 511mg

Tips:

  • Choose the right squash: Kabocha squash is the traditional choice for this soup, but you can also use butternut squash or even pumpkin. Look for a squash that is firm and heavy with a deep orange color.
  • Peel and cut the squash: Use a sharp knife to peel and cut the squash into 1-inch cubes.
  • Roast the squash: Roasting the squash brings out its natural sweetness and flavor. Toss the squash cubes with olive oil, salt, and pepper and roast in a 425°F oven for 20-25 minutes, or until tender.
  • Make the soup base: While the squash is roasting, make the soup base by sautéing onion, garlic, and ginger in a large pot. Add vegetable broth and soy sauce and bring to a simmer.
  • Add the squash and noodles: Once the squash is roasted and the soup base is simmering, add the squash and cooked soba noodles to the pot. Simmer for 5-10 minutes, or until the squash is heated through.
  • Serve with toppings: Ladle the soup into bowls and top with your favorite toppings, such as green onions, cilantro, sesame seeds, or a drizzle of sesame oil.

Conclusion:

Japanese squash and soba noodle soup is a delicious and healthy meal that is perfect for a cold winter day. It's packed with nutrients and flavor, and it's easy to make. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy. So next time you're looking for a new soup recipe, give this one a try. You won't be disappointed!

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