This recipe turned out to be super delicious. Some new ingredients we’ve never heard of before were tried. Thanks to Ramon and Ruf Acres Market in Faribault, MN for stocking these amazing “Minnesoba Noodles” from “Dumpling & Strand Noodlers at Large”.
So on to the recipe… We were in the mood for something tasty for dinner and happened to have a variety of ingredients on hand that were ripe to be used.
This recipe is basically a combination of a few miso soup recipes with some of our own additions.
- 1 Delicata Squash
- 4 Tablespoons coconut oil
- 2 to 4 Tablespoons sesame oil
- Some pinches of Himalayan pink salt and pepper to taste
- 4 to 7 cups of water
- 2 sheets Kombu
- ~8 to 16 oz of crimini mushrooms – how many ever you can fit / like
- Small / medium onion
- 3 celery stalks
- 3 or 4 garlic cloves
- 1 to 2 inches of ginger
- 1 Jalapeno
- 1 red bell pepper
- 1 zucchini
- ~8 oz / half bag of frozen edamame
- 1 package Wild Rice Minnesoba noodles
- ~3 tablespoons miso
- chopped chives
Preheat oven to 375 degrees. Add coconut oil, put the pan in the oven for a few minutes to melt the coconut oil.
Wash, cut in half, remove seeds with a spoon, and chop Delicata squash into small 1/4 to 1/2 inch chunks. This squash is nice and easy and requires no peeling, you can eat the skin.
Add to pan with heated oil add some salt and pepper, stir, bake for ~15 minutes. Remove from oven, stir, bake another ~15 to ~18 minutes.
Cook according to Kombu package instructions. Basically heat ~4 to 6 or so cups of water to just below boiling. Add Kombu and ~3 whole crimini mushrooms. Let it cook for ~15 minutes heated just below boiling. Do not boil or the taste can become bitter other recipes say. After ~15 minutes, remove the Kombu sheets, add 2 to 4 tablespoons of tamari, add a couple dumps (maybe ~1 tablespoon or so) of sesame seed oil. Add miso and stir / press / mix it up until dissolved. Add chopped chives. Turn off heat.
While the squash is roasting and the dashi is heating, add 1 to 2 tablespoons of coconut oil to a large frying pan on ~medium heat. Chop onion, add to pan. Chop / press garlic and peel / shred ginger into pan. Saute for a few minutes, chop jalapeno, add to pan (add seeds for more spiciness). Chop red pepper, add to pan saute a few more minutes. Chop mushrooms and zucchini into small chunks and add to pan. Add edamame saute a little while longer, lower heat to low once things seem cooked to your liking. Once squash is done, remove from oven and add to frying pan.
Wild Rice Minnesoba Noodles
Heat ~4 cups of water with a few pinches of salt to vigorous boil. Add noodles, stir / spread them apart and cook for ~2 minutes. Drain noodles and add to frying pan of veggies. Pour dashi into frying pan. Serve.
Inspiration / references:
- Recipe: Shiitake and butternut squash soup with soba noodles
- Miso Shiitake Soba Soup
- Ruf Acres Market
- Minnesoba Noodles from Dumpling & Strand Noodlers at Large