Made creamy with coconut milk and sweetened with squash, this fragrant, makes-you-feel-better soup is perfect for a quick, nourishing meal. The key to this being quick is slicing your squash thinly. If you can’t get it thin with a knife, a mandoline or the slicing blade on a food processor will work.
Put a tablespoon of oil into a deep saucepan and let it heat up a little, then add the onion, garlic and ginger and cook for 10 minutes until soft and sweet. Next, add the coriander and cook for 2 minutes, stirring all the time.
While the onion cooks, peel and de-seed the squash, then slice it as thinly as you can.
Once the onion has had its time, add the soy or tamari, coconut milk, vegetable stock powder or cube, 800ml boiling water from the kettle and finally, the sliced squash. Bring to the boil and leave this to simmer gently for 10 minutes or until cooked. It may take a little longer if you cut it thickly.
Cook your noodles according to the packet instructions.
While the soup is cooking, make the topping. Heat a large frying pan over a medium heat, add a teaspoon of oil, the broccoli and the seeds and cook for 4–5 minutes until crisp at the edges and softened a little. Add the soy sauce or tamari and vinegar and cook for another 30 seconds, then take off the heat.
When the squash is cooked, mash a few pieces into the broth to thicken it. Next, add the greens and miso to the soup, allowing the greens to wilt. Check the seasoning of the soup, adding salt and pepper, as needed.
Drain the noodles, then divide them between four deep soup bowls. Ladle over the soup and broccoli, finishing with some chopped toasted peanuts and a squeeze of lime.
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