1 large onion thinly sliced
5 cups water
3/4 ounce kombu (four 5-inch pieces)
2 tablespoons soy sauce, plus more for seasoning
1 pound Chinese food pumpkin or butternut squash, peeled and cut into 1-inch pieces
8 ounces buckwheat noodles
1/3 of a medium napa cabbage cut crosswise
3 1/2 ounces enoki mushrooms
5 cm thinly sliced fresh ginger
Thinly sliced scallions, for garnish
Nori seaweed cut into strips
1. Heat oil in a large skillet over low heat. Add onions and stirring occasionally until onions are soft. Remove from pan
2. Dry the pan and add water and bring the water and kombu to a boil in the pan. Remove from heat. Pour broth through a fine sieve into a bowl, discard the kombu, and return broth to pan.
3. Add soy sauce, squash, and onions to broth. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until squash is tender, about 10 minutes.
4. Bring a large pot of water to a boil. Add noodles, and cook, stirring occasionally, until noodles are done. Follow instructions on the package.
5. Add miso among 4 bowls and follow the tip underneath. Then add the buckwheat noodles, fresh napa cabbage, enoki mushrooms and ginger. Pour the rest of the soup over noodles and garnish with scallions and nori strips.
When adding the miso, follow this tip to ensure the healthy enzymes in the miso stay intact:
1. Dilute 1 tbs of miso in each bowl with a little bit of soup broth so you don’t cook the miso.