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1
Place the squash in a microwave-safe container.
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2
Microwave for 8 minutes, or until it can be easily pierced with a knife but is still firm.
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3
Or if you are using the oven for baking other foods, you can bake the squash in the oven.
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4
Cut it in half, wrap in foil, and bake at 375 or 400 degrees for 30 to 45 minutes, or until tender.
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5
Either way, this step can be done ahead of time.
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6
Let the squash cool until it can be easily handled.
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7
Split it in half, remove the seeds and fibers, and scoop the flesh away from the skin.
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8
Cut into large dice and set aside until needed.
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9
Bring the water to a simmer in a soup pot.
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10
Add the soba and ginger and cook until the noodles are al dente.
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11
Add the broth, spinach, peas, and diced squash.
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12
Cook just until the spinach is wilted but still bright green and everything is well heated through.
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13
Dissolve the miso in 1/3 cup warm water and stir into the soup, then taste.
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14
If youd like to add more miso, dissolve a small amount in a little warm water before adding.
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15
Season with pepper and serve at once.
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16
Per serving:
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17
Calories: 153
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18
Total fat: 1g
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19
Protein: 7g
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20
Fiber: 6g
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21
Carbohydrate: 33g
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22
Cholesterol: 0mg
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23
Sodium: 519mg
