1 cup diced butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 tablespoon peeled and grated fresh ginger
¼ cup mellow yellow miso paste
4 ouncesenoki mushrooms, trimmed
One bundle (8-ounces) soba noodles
2 tablespoons green onions, finely chopped, to garnish
red pepper threads or flakes, to garnish
pea shoots, to garnish
Place the butternut squash and ginger into a large soup pot, cover with 4 cups water and bring to a boil. Whisk in miso paste. Reduce heat and bring to a simmer, then cook for about 20 minutes, until squash is fork tender. Add mushrooms and cook for another 2 minutes. Season with salt to taste.
Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about 4 minutes. Drain and set aside.
Using tongs, divide the noodles evenly among bowls, then ladle in the soup. Serve immediately with green onions, red pepper and pea shoots.