Asian Noodle and Butternut Squash Soup
with carrots / shiitake mushrooms / soft-boiled egg
- Butternut squash - 1 lb, peeled and cubed
- Carrots - 8 oz, diced
- Onions, medium - 1, diced
- Garlic - 4 cloves, chopped
- Bok choy or baby bok choy - 8 oz, sliced
- Noodles, egg - 6 oz (sub fusili pasta)
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Mushrooms, shiitakes - 5 oz, sliced (look for pre-sliced)
- Stock, any type - 4 cups
- Soy sauce, low-sodium - 3 Tbsp
- Vinegar, rice - 1 Tbsp
- Eggs - 4
- Butternut squash / Carrots / Onions / Garlic / Bok choy - Prep as directed. Store butternut squash in one container. Combine carrots, onions and bok choy in one container. Store garlic separately. (Can be done up to 5 days ahead)
- Noodles - Double if making Wednesday’s meal. Cook noodles according to package directions. (Can be done up to 4 days ahead)
- Limes - Slice limes into wedges.
- Heat oven to 500F / 260C degrees.
- Place butternut squash in a sheet pan and cover tightly with foil. Bake for 10 minutes on top rack. Remove foil and then toss with first part of cooking oil and sprinkle with some salt and pepper. Return to oven and roast for another 10 to 15 minutes uncovered, giving the pan a shake midway through.
- While squash roasts, heat a Dutch oven over medium-high heat. Add second part of cooking oil and then carrots, onions and bok choy. Saute until vegetables are soft, 4 to 5 minutes. Add garlic and mushrooms and saute for 1 minute more.
- Add stock, soy sauce, vinegar to the vegetables and bring to a simmer.
- Simmer soup for 10 minutes to let the flavors develop.
- Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.
- When squash is finished roasting, add it to the soup. Squeeze half the lime wedges over top. Taste and season with some more soy sauce or some salt.
- Divide noodles (remember to reserve half if doubled) between bowls. Ladle soup over top and finish with an egg. Enjoy soup with lime wedges on the side. Add some hot sauce if you'd like more spice.
Kids loved it, it was SUPER fast to throw into the instant pot, 35 min in the IP.0 Helpful
Had it without noodles but noodles would be nice.0 Helpful
Delicious. Made it in the Dutch oven and it still turned out yummy.0 Helpful
Used crock pot, doubled the amount of ginger, chili garlic sauce and was a little heavy handed with the rice vinegar & sesame oil. This is sad to say but I rarely like anything I make....till now! I loved this soup!0 Helpful
Three adults couldn't choke down this meal. Wound up throwing it out. It had a funky taste that none of us were fans of.0 Helpful
Made this in the instant pot with my own stock that I made just prior. Process was probably more work but the resulting stock was delicious. Cooked a stewing hen from frozen covered in water in instant pot for 1 hr at high pressure. Did quick release. Removed the carcass, let it cool a bit before stripping the meat off and throwing all the bones back in with coriander seeds, whole peppercorns, salt, bay leaves, frozen thyme, whole dried sage leaves, 5 smashed cloves of garlic, a carrot, some celery, onion, ginger and star anise. Cooked this mix for 30 min at high pressure. While it was cooking I prepared the veggies as per the recipe. When time was up I did a quick release. Took large bits out with tongs, strained the rest of the stock. I got 9 + 5 cups stock, I will be freezing the 9 cups for later. Put all the prepared veggies, except for Bok Choy back in the instant pot with the 5 cups of stock and the soy sauce, vinegar and sesame oil. Cooked for 1 min at high pressure, did quick release. Added Bok Choy, cooked for 1 min low pressure. While Bok Choy cooked, cooked ramen noodles. Did quick release. Portioned out noodles into 4 servings, diving soup on top. Yummy!0 Helpful