Noodle Soup with Kabocha and Tempeh

Kabocha works brilliantly roasted because its dense flesh sweetens and caramelizes without falling apart. If unavailable, butternut squash is decent, though watch for sogginess. Red onion roasts slower than yellow; expect more caramel depth. Avocado oil’s neutral with high smoke point; olive oil is okay but use light version to avoid bitterness. Coconut aminos stand in for soy sauce—lower sodium, sweeter; regular tamari is fine but salt accordingly. Chili garlic paste adjusts heat; Sriracha or sambal oelek can substitute, but start low. Toasting tempeh cubes eliminates raw bitterness and moisture; firm tofu tends to crumble so tempeh wins here. Parsnips add crunch and mild sweetness, but carrot or celery root could work. Choose brown rice or spelt noodles as gluten-free or wheat-based options. Scallions are non-negotiable for fresh snap; add finely chopped cilantro for herbal twist.

Oven temperature matters; under-roasting squash yields stringy texture, over-roasting burns sugars. Check feel with fork gently—you want tender with resistance, not mush. Roasting the onion alongside creates sweet, umami-rich nuggets; no need to caramelize separately, saves time, pan space. Broth brought to simmer—not boil—prevents splitting the chili flavors or toughening delicate veggies like parsnips. Parboil noodles separately, drain, toss in sesame oil briefly to prevent clumping before serving. Toast tempeh dry and hot, flipping often to ensure even browning; wet or oily pan yields soggy results and bland flavor. Assemble just before serving to avoid soggy noodles. Garnish with scallions last—heat wilts their pop. Consider a rinse or soak if using tamari to limit salt. A squeeze of lime or a sprinkle of toasted sesame seeds per bowl livens up final serving. Store leftovers with noodles separate; reheat broth only to avoid overcooked pasta.