Serve up a tantalising meal with this miso broth and noodles dish, which is perfect for more than just meatless Mondays. It comes with delicious pumpkin roasted to tender perfection, complete with a sprinkle of seaweed for additional savoury flavours. You can even add flatbread for more carbs to fuel you up for the day.
- ⅓ cup (80 g) red miso paste
- ¼ cup (60 ml) tamari
- 1 tbsp olive oil
- 600 g butternut pumpkin, cut into 2.5 cm thick wedges
- 1.5 litre (6 cups) water
- 40 g piece fresh ginger, cut into matchsticks
- 140 g dried soba noodles
- 250 g gai lan, trimmed
- ¼ cup shredded dried seaweed (nori)
- 2 green onions (scallions), sliced thinly
- 2 tbsps toasted sesame seeds
Preheat oven to 200 C. Line an oven tray with baking paper.
Whisk 1 tbsp miso, 2 tbsps tamari and oil in a large bowl. Add pumpkin; toss to coat. Place pumpkin, in a single layer, on tray. Roast for 40 mins or until golden and tender.
Meanwhile, bring the water, ginger and remaining miso to the boil in a large saucepan. Add noodles and gai lan; return to the boil. Reduce heat; simmer, for 2 mins or until noodles are tender. Stir in remaining tamari; season to taste.
Divide pumpkin and broth into bowls; sprinkle with seaweed, green onion and seeds. Serve with warm flatbread, if you like.
TIP Just before serving, you could sprinkle this dish with a little shichimi tōgarashi – a Japanese spice powder (literally meaning “seven flavour chilli pepper”). In addition to the chillies, other ingredients can include: sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso, and nori. If unavailable, you can use dried chilli flakes.