Ingredients
Scale
- 1/2 Kabocha (Japanese pumpkin), chopped into 3 inch chunks
- 1/2 Napa cabbage, chopped into 2-3 inch pieces (about 3–4 cups)
- 1/2 white onion, sliced about half inch
- 8 cups vegetable broth
- 1 stalk enoki, washed & based removed
- 4 sprigs green onions, chopped
- 1 cup spinach
- 1 stalk beech, Shimeji, or oyster mushrooms, washed & based removed
- 2 Tbsp wakame
- 2 Tbsp ponzu sauce or soy sauce
- 3 cloves garlic, minced or crushed
- 1 Tbsp sesame oil
- 3 servings of soba
- Goma sauce to dip
- Ponzu sauce to dip
- salt to taste
Instructions
- 1. In a large stock pot, bring vegetable broth to a rolling boiling on medium high heat. Add garlic, onions, wakame, & kabocha.
- 2. In another small sauce pan, bring water to a boil on medium high heat. Add soba noodles into the water & cook for about 6-7 minutes or until the noodle is soft. Drain, rinse the noodles, & set aside for later consumption.
- 3. Return to the stock pot. When the onions have become translucent & have significantly softened, add the remaining vegetables of napa cabbage, spinach, & the mushrooms. In about 3 minutes, add the ponzu sauce, scallions, salt (if it needs any), & sesame oil. Stir gently & remove from heat. Serve atop noodles or rice with dipping dishes with ponzu sauce & goma sauce.
Notes
- If you have a difficult time chopping up the kabocha, place it in a large pot of boiling water. Boil it until it becomes soft & use the water as the broth. Season it well with a vegetable bouillon cube or any vegetable powder stock you have. Feel free to top this with ichimi togarashi!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 6
- Calories: 163
- Sugar: 2
- Sodium: 1499
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Protein: 7
- Cholesterol: 0