Butternut squash Soba: 30 minutes or less

by Stoves and Bros

I love ramen/udon/soba/pho. Basically any type of Asian noodle soup in any variation. A little background on why I was compelled to start making my own: Netflix has this PBS show Mind of Chef which takes the narration of Anthony Bro-dain and talks about the food journey of David Chang, founder of Momofuku and general badass bro. 70% of the show is comprised of David Chang eating ramen. I had the worst cravings for about a week but wouldn't give in to buying the packet filled with preservatives and more sodium than you should have in a month and going to a local place is barelyyyy better for you. So I began to think about my own and tailored it to some fall flavors that are nutritious and delicious. Note: I used soba because its whole wheat and slightly better for you but ramen would be on point. 

Recipe: Serves 4


1/2 onion

4 tbsp olive oil

4 cloves garlic 

1 cup mushrooms (sliced)

2 1/2 cups butternut squash (cubed)

4 cups vegetable broth 

1 cup pumpkin puree 

3 thai chilies 

6 ounces soba or ramen or udon 


1. Turn the stove to medium high and in a large saucepan, pour the olive oil

2. Chop onions, add to pot, and then garlic

3. Add the sliced mushrooms (make sure these are really clean!)

4. Let this cook for about 2 minutes and then add 2 sliced chilies (these are super spicy so tone down the amount if you don't want too much spice)

5. Add the vegetable stock and pumpkin puree

6. Once the mixture is boiling, add the butternut squash and turn heat down to medium 

7.  Let this simmer for about 7 minutes and then see if the squash is softening up

8. Once the squash is soft enough to cut through with a spoon or another utensil, add the noodles

9. The noodles only take about 3 minutes so once these are soft, the soup is done

10. Garnish with more chilies and potentially a poached egg if you're feeling fancy