Monday, November 28, 2011

Buckwheat Soba with Butternut Squash, Smoked Tofu, and Cilantro

The flavor combo of this dish is very intriguing. This pasta features onions, butternut squash, smoked tofu, and cilantro in a light miso broth. Sounds weird huh? Weird but really really good. What I like about this dish is that you can really taste all the different flavor elements – and they do actually work together.

This recipe comes from Vegetable Heaven by Mollie Katzen but I changed a few things. Mainly I used cilantro instead of basil because basil season is over and I also added garlic for a little extra flavor. This recipe is going into my favorites box (the one in my head) and I will be making this again in the future. It doesn’t hurt that this is a very easy dish to put together either!

Buckwheat Soba with Butternut Squash, Smoked Tofu, and Cilantro
Adapted from Vegetable Heaven

1 heaping tbsp white or yellow miso
1 ½ cups hot water
1 tbsp peanut oil
2 large onions, sliced
½ tsp salt
4 cloves garlic, pressed
¼ - ½ tsp red pepper flakes
1 small butternut squash, diced
8 oz smoked tofu, diced
½ cup cilantro, chopped (or basil)
8 oz buckwheat soba noodles

Cook noodles according to package directions.

Combine miso and water in a small bowl and mix well.

In a large, deep skillet, sauté onions in oil for about 5 minutes on medium-high heat. Add salt. Reduce heat to medium and cook, covered for 10 minutes.

Add garlic and red pepper flakes, sauté for 1 minute. Add butternut squash, cover, and cook for 10-15 minutes, or until tender.

Add tofu and miso/water mixture. Cover and simmer for a few minutes, or until noodles are done.

Add noodles to pan and cook until everything is heated.

Turn off heat and toss with cilantro. Serve.

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