Okay, that’s the last of the broccoli! A couple of stalks went a long way…
I also used these little squash, but I can’t remember their name. You’ll see. This is my favorite meal at a nearby noodle restaurant, and when I was in my cupboards the other day I realized I had a package of soba. Destiny!
(Added Oct 5 – these soba are served cold. The sauce I’ve mentioned in the comments is for dipping. If you try this yourselves, I recommend using fresh horseradish/wasabi if at all possible. At my neighborhood place, first you are served the broth, and then you add the grated horseradish, scallions, wasabi paste. I think the following changes would improve the sauce I made: making it more savory, deep and rich. It seems that a fish broth is key…or spending more time in general on the broth. Maybe a miso broth would be tasty! I am not a traditionalist, as you probably have noticed, but I do think that sauce contemplation is in order to truly highlight this special dish. BTW, they’re “sunburst” squash.)
Welcome, Gibson!! (more later)
