Roasted Squash Noodle Soup With Winter Vegetables |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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Roasted squash and winter vegetables (such as wax beans, chard, radishes, brussels sprouts, cauliflower, or mushrooms) are served on a bed of noodles, then covered with a broth also made of squash and infused with roasted ginger and aromatic spices. Adapted from Chef Michael Hodgkins, Hung Ry, Manhattan. The original recipe uses 2 pounds of noodles, but I think that is too much, so use your discretion. Ingredients:
5 lbs butternut squash, peeled |
vegetable oil |
4 inches fresh ginger, cut in half horizontally |
10 green cardamom pods |
5 star anise |
2 cinnamon sticks, 3 to 4 inches long |
1 tablespoon fennel seed |
1 tablespoon coriander seed |
salt |
6 -8 cups mixed vegetables (like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms) |
1 lb lo mein noodles |
sriracha sauce or chili oil, for serving |
Directions:
1. Cut 4 pounds of the squash into large chunks and set aside; cut the remaining pound of squash into 1/2 inch dice.
2. Heat the oven to 375 degrees F; lightly oil a baking dish and roast ginger and 1 pound diced squash until soft, about 20 minutes, turning ginger and squash halfway through.
3. Transfer ginger to a stockpot, add reserved squash chunks (4 pounds, not the roasted); cover with cold water so that it covers everything by 2 inches.
4. Heat over medium heat to a simmer.
5. In a hot skillet, toast the spices until lightly browned and fragrant; add to stockpot and slowly simmer 2 hours.
6. In the meantime, prepare the winter vegetables (of your choice): cut them into bite size and blanch until tender (wax beans, chard, radishes); roast (brussels sprouts, cauliflower; sear (mushrooms).
7. Once the broth is done, strain it, pressing down on the squash to obtain as much broth as possible, and discard the solids; season with salt.
8. Boil the noodles in salted water and drain.
9. To serve: divide noodles among the serving bowls, top with roasted squash cubes, and prepared vegetables; ladle in enough broth to just cover vegetables and serve.
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