Spaghetti Squash “Ramen” Soup

Last week we used butternut squash in those savory hand pies. This week a trip to the cellar yielded a spaghetti squash, it’s scarred golden skin concealing noodle-like strands that give it its name.

I also found one of the last mini braids of garlic and will use that to infuse a vegetable broth with subtle sweet garlic flavor.

The eggs we have on hand, and the dried shiitake mushrooms were in the dry pantry.

Can you see where we’re going with this?

I’m feeling a ramen noodle inspired soup with garlicky broth, spaghetti squash “noodles”, soft cooked egg and mushrooms. Perfect for lunch on cold day.

Spaghetti Squash “Ramen”Soup

Serves 2

1 medium spaghetti squash – almost 2 lbs (900 g) steamed, seeded, strands separated with a fork
32 ounces (1 L) vegetable stock (or any other good stock you might have)
2 bulbs garlic – not cloves, bulbs
2 cloves garlic conserva {optional}
.3 ounces (8 g) dried shiitake mushrooms reconstituted and cut into thin slices (feel free to substitute)
2 softboiled eggs (see note)
sambal oeleck {optional}

1. Put broth in sauce pan over medium high heat
2. Cut the garlic bulbs in half exposing all the cloves
3. Add cut garlic and garlic conserva {optional} to broth and bring to light boil
4. Reduce heat to a simmer, cover pan and simmer for at least 30 minutes up to an hour. Be prepared for a heady sweet garlicky aroma!
5. Taste broth, it should be mild and sweet. When at desired strength, strain through a screen and return strained broth to pan

Broth may be cooled and the refrigerated (3 days) or frozen (3 months) at this point for later use. I’d like to cook rice or beans with this enriched broth!

While garlic steeps in the broth, check the squash, if too crunchy, you can either saute in a little oil or toss with a little broth and heat it to make it more tender.

1. Place cooked squash in bowl
2. Add enough broth to almost cover
3. Garnish with halved soft boiled egg and mushrooms
4. Add spoonful of sambal oeleck {optional}

Serve immediately!

Sweet broth with a heady aroma, tender squash “noodles”, mushrooms for unami, egg for substance, and sambal to add some heat and acid.

A perfect light lunch ready in under an hour with only about 10 minutes hands on time, this recipe is a winner!

Until next time, Eat Well & Keep Digging

NOTE

While this recipe calls for soft boiled egg you can easily substitute a poached egg, visually it will be different but taste and texture nearly the same.