Spicy Opo Squash Soup With Noodles

Spicy Opo Squash Soup with Noodles

Hu Tieu My Tho

Butternut squash & mushroom noodle bowl

• 2 lb. butternut squash peeled and chopped

• 2 Tbsp vegetable oil

• 8 oz shiitake mushrooms stemmed and sliced

• 2 cups spinach leaves

• 8 oz dried soba noodles

• 1/3 cup soy sauce

• 1/2 cup water

• 2 Tbsp sriracha

• 1 Tbsp honey

• 1 tsp ground ginger

• 2-3 cloves minced garlic

• 4 cups vegetable broth

1. Preheat oven to 425F. Line baking sheet with parchment paper. Toss squash with oil to coat and spread over baking sheet. Bake 15 minutes stir in the mushrooms and roast 15 minutes more. Add spinach, toss to wilt.

2. Cook noodles according to package directions, drain. In a saucepan combine soy sauce, water, sriracha, honey, ground ginger, garlic, and broth. Simmer 5 minutes.

3. Divide noodles and squash mixture into bowls and ladle in broth.

Frédéric Fontenoy’s slit scan photography series Metamorphose. It’s beautiful in the most eerie way. I’ve never seen anything like it.