INGREDIENTS

INSTRUCTIONS

Combine the miso and hot water in a small bowl, and mash with a spoon
until the miso is mostly dissolved. (It doesn't have to be perfectly
smooth.) Set aside.
Heat the oil in a large deep skillet or a saute pan over medium-high
heat. When it is very hot, add the onion, and saute for about 5
minutes. Sprinkle in the salt, cover, and cook for about 10 more
minutes over medium heat. Stir in the squash, cover again, and cook
for 10 minutes longer, or until the squash is just tender. Meanwhile,
put up a potful of water to boil for the soba.
Stir the miso solution and tofu into the sauteed onion and squash.
Turn the heat way down, cover, and let it simmer very quietly while
you cook the soba according to the directions on the package.
When the noodles are done to your liking, drain them thoroughly,
transfer to a serving bowl, and pour the vegetable-miso mixture over
the top. Toss with chopsticks or a large fork, adding the basil and
red pepper flakes to taste as you go. Sprinkle the top with pumpkin
seeds, and serve hot, warm, or at room temperature.
Makes 4 servings
NOTE: You can use pumpkin here instead of squash.
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]
Recipe by: Vegetable Heaven - Mollie Katzen
Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted
by MM_Buster v2.0l.

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