Miso squash broth with soba noodles
This Miso squash bowl was inspired by and adapted from Sara Britton's blog: My New Roots.
2 TB oil (I used veg)
4 medium leeks, using the white parts only, cut into 2 inch pieces and thinly sliced, lengthwise
2 tsp sweetener (agave, maple syrup, or honey if not vegan)
1 TB lime juice
2 cups roasted and puréed winter squash (I used a Koginut squash but pumpkin, butternut, or acorn will also work fine)
3 garlic cloves, peeled and roughly chopped
3 TB white miso paste
1 TB fresh ginger
3 cups water
1 cup almond milk
Salt and pepper
230g soba noodles
Optional garnish: cilantro, lime juice, sesame seeds, scallions, toasted sesame oil
Preheat oven to 350 degrees. Start by cutting your squash in half. Oil the open side of the squash halves and place face side up on a baking sheet. Sprinkle with a little salt and pepper and place in the oven to bake for about 30 minutes or until squash has started to turn a golden brown. Remove from oven and let cool.
Heat 2 TB oil in a skillet on low and sauté leeks for about 10 minutes, stirring occasionally. Then add lime juice and sweetener, stir and let cook for another 5 minutes without stirring.
While leeks are cooking scoop squash into a blender along with the garlic, miso, ginger, and 3 cups of water and purée until completely smooth. Add more water if necessary. Place purée into a pot set to low-medium and stir in the cup of almond milk. You want to heat up the broth but not bring it to a boil. Add salt and pepper to taste and keep on heat until ready to serve.
Start a pot of boiling water for the soba noodles and cook to desired tenderness. Remove from heat and drain.
To serve place a couple spoonfuls of purée into 4 bowls, top with soba noodles, and leeks, then top with any optional garnishes you'd like.