Name: Miso broth with tamari pumpkin and noodles
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 1/3 cup (80g) red miso paste; 1/4 cup (60ml) tamari; 1 tablespoon olive oil; 600 gram butternut pumpkin, cut into 2.5cm thick wedges; 1.5 litre (6 cups) water; 40 gram piece fresh ginger, cut into matchsticks; 140 gram dried soba noodles; 250 gram gai lan (chinese broccoli), trimmed; 1/4 cup shredded dried seaweed (nori); 2 green onions (scallions), sliced thinly; 2 tablespoon toasted sesame seeds

Miso broth with tamari pumpkin and noodles

Warm up with this wholesome nourishing miso broth with tamari pumpkin and noodles. The perfect combination for a meat-free dinner idea.

Who needs takeaway when you've got these?

Serves 4

Prep

10M

Cook

55M

Total

1H 5M

Skip to Recipe

Ingredients

1/3 cup (80g) red miso paste

1/4 cup (60ml) tamari

1 tablespoon olive oil

600 gram butternut pumpkin, cut into 2.5cm thick wedges

1.5 litre (6 cups) water

40 gram piece fresh ginger, cut into matchsticks

140 gram dried soba noodles

250 gram gai lan (chinese broccoli), trimmed

1/4 cup shredded dried seaweed (nori)

2 green onions (scallions), sliced thinly

2 tablespoon toasted sesame seeds

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.Whisk 1 tablespoon miso, 2 tablespoons tamari and oil in a large bowl. Add pumpkin; toss to coat. Place pumpkin, in a single layer, on tray. Roast for 40 minutes or until golden and tender.

3.Meanwhile, bring the water, ginger and remaining miso to the boil in a large saucepan. Add noodles and gai lan; return to the boil. Reduce heat; simmer, for 2 minutes or until noodles are tender. Stir in remaining tamari; season to taste.

4.Divide pumpkin and broth into bowls; sprinkle with seaweed, green onion and seeds. Serve with warm flatbread, if you like.

Just before serving, you could sprinkle this dish with a little shichimi tōgarashi – a Japanese spice powder (literally meaning “seven flavour chilli pepper”). In addition to the chillies, other ingredients can include: sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso, and nori. It is readily available from Asian supermarkets. If unavailable you can use dried chilli flakes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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