Recipe from The Grain & Salt Society and adapted from Vegetable Heaven by Mollie Katzen.
- 1 rounded Tbsp mellow barley miso
- 2 tsp sunflower oil
- 2 cups sliced onion
- 1/2 tsp sea salt
- 2-3 cups peeled, diced butternut squash
- 1/2 pound uncooked buckwheat soba
- 1 cup tofu, cut into strips and baked with 1 Tbsp tamari sauce and 2 tsp sesame oil in 350F oven for 30 minutes
- 1/2 cup fresh basil leaves, coarsely chopped
- pumpkin seeds toasted in 350F oven for 12 minutes
- 1 pinch cayenne (or to taste)
- Combine the miso with 1 1/2 cups hot water in a small bowl and mash with a spoon until the miso is mostly dissolved. Set aside.
- Heat the oil in a large deep skillet over medium-high heat. Add the onion and saute for about 5 minutes. Sprinkle in the sea salt, cover and cook for about 10 minutes more over medium heat. Stir in the squash, cover again and cook for 10 minutes longer or until the squash is just tender.
- Stir the miso solution and tofu into the sauteed onion and squash. Turn the heat way down, cover and let simmer very quietly while you cook the soba according to the directions on the package.
- When the noodles are done, drain and transfer to a serving bowl.
- Pour the vegetable-miso mixture over top. Toss, adding the basil and cayenne to taste as you go. Sprinkle with pumpkin seeds.