Japanese Squash and Soba Noodle Soup

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

Directions

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.

Source: Martha Stewart Living