Asian Inspired Fall Spaghetti Squash Noodle Soup

I love this soup!  It is tasty, filling, and oh so good for you!

The veggies I used are organic, local, and what is in season (except for the organic carrots…that was from a few states away).  I have to say, that this is definitely my favorite time of year.  It is cooler, breezy, colorful, and festive.  And, I just can’t say enough how much I love fall produce!

I am notorious for “throwing everything in a pot” and making it work.  And, this dish is could be an example of that.  I try to use as much veggies in a pot to make it more nutritious and colorful.   And, if I know that a few of my veggies will start to go bad in a few days, I just throw those in too!  I try not to be so wasteful.

The husband and child working on pumpkins.

 Jack the Pumpkin King.

Okay, back to the soup!

Notice that I do not have any “real” traditional noodles on the ingredients list.  But instead, I used spaghetti squash.

Serves 4 to 6 people

Ingredients:

• 1 spaghetti squash
• 1 package of cubed firm tofu
• 1 small onion (chopped)
• 2 diced carrots
• 4 cups of chopped bok choy (Asian greens)
• 1 cup of purple potatoes (cubed)
• 1/2 cup of sliced bell peppers / sweet red peppers
• 5 cloves of minced garlic
• 7 cups of vegetable broth
• 1.5 tablespoons of olive oil
• 2 to 4 tablespoons of liquid aminos (adjust to saltiness preference)
• 1/4 cup of green onions (diced)
• 2 to 4 tablespoons of toasted sesame seed oil (adjust to taste preference)
• Sriracha Asian hot sauce (optional)
• 1 tablespoon of fresh ginger (finely minced)
• 1 package of vegetable miso cup soup mix (optional)

Directions:

1. Cook spaghetti squash: slice length wise, remove seeds, place in a baking pan face down, add water (about an inch high), bake for 30 minutes in a 400 degree oven.
2. Prepare your veggies.
3. Heat up a large pot and pour in your olive oil.
4. Add onions and garlic.  Saute for a couple of minutes.
5. Add carrots, bell pepper, potatoes and ginger.
6. Saute for 5 minutes.
7. Add vegetable broth, miso cup soup mix (optional), and tofu.  Note: you don’t need the miso soup mix.  I just used it today because I still had it.  This recipe is just as delicious without it.
8. Cook together for about 20 to 25 minutes.
9. Then add toasted sesame seed oil, green onions, bok choy and spaghetti squash noodles (removed with a fork).
10. Add liquid aminos (for salt) and pepper (adjust to your liking).
11. Add desired amount of Asian hot sauce (sriracha).
12. Cook together for another 5 to 10 minutes.
13. Serve with lemon slices (for added tang to the soup), crusty bread, vegan sandwiches, or crackers.
14. Enjoy!