this is my white person hippy ramen and it hit the spot! it’s good for cold days when you feel like you need some clean veg stuff but you want it to taste really good. our garden produced one tiny delicata squash so i used that, but if you have a regular one, you’ll probably only use 1/3 of it.

SERVES 2

• a few tbsp oil
• 3 scallions, greens and light parts separated
• 1 inch piece of ginger, peeled and minced
• 4 cloves garlic, sliced thin
• 3 c. broth
• piece of kombu
• a few shakes ground sichuan peppercorn
• 1 tsp black vinegar
• 1/3 delicata squash (or a tiny one like ours)
• 1/2 block medium-firm tofu
• 4-5 big kale leaves
• 2 bunches soba
• sesame seeds and chili oil to serve

get a pot of water and a steamer ready.cut squash in half lengthwise and cut into 1/2 inch slices. steam until tender. add kale and steam just until dark green, only a couple minutes. cut kale off the stems and chop roughly. Heat oil in pot and saute the ginger garlic and white parts of the scallion. cook for a few minutes then add tofu and brown slightly. add broth and kombu  and a bit of roasted sichuan powder and bring to a boil then simmer until ready to serve.  cook soba and divide between two bowls. divide squash, kale tofu and broth (discard kombu). top with scallion greens, sesame seeds and chili oil to taste!