Pumpkin Miso Silk Pot with Sesame Tangle Noodles

Ingredients

• pumpkin purée2 cups
• vegetable stock4 cups
• white miso paste2 tbsp
• fresh ginger, grated1 tbsp
• garlic cloves, minced3
• rice noodles6 oz
• sesame oil1 tbsp
• shiitake mushrooms, sliced2 cups
• baby spinach3 cups
• tamari1 tbsp
• rice vinegar1 tbsp
• toasted sesame seeds2 tbsp

Method

1. 1Warm a pot over medium heat and sauté the garlic and ginger in sesame oil for 30 seconds.
2. 2Add the mushroom slices and cook until they release moisture and begin to brown.
3. 3Stir in the pumpkin purée and vegetable stock, then simmer gently for 12 minutes.
4. 4Cook the rice noodles separately until just tender, then drain and toss with a few drops of sesame oil.
5. 5Whisk the miso with a ladleful of hot broth in a small bowl, then stir it back into the pot off the heat.
6. 6Add the spinach, tamari, and rice vinegar, letting the spinach wilt without boiling the soup.
7. 7Divide the noodles into bowls, pour the soup over them, and finish with sesame seeds.

Tips

• Keep the soup below a full boil after adding miso so the flavor stays round and clean.
• For a deeper flavor, brown the mushrooms in batches rather than crowding the pan.
• A few drops of chili oil work well if you want more heat.

Nutrition