Servings: 1

INGREDIENTS

• 1 packed cup mizuna
• ¼ cup toasted pumpkin seeds
• 20g white miso paste
• 2 shiso leaves
• 2 tsp lemon juice
• 40ml oil
• ½ clove garlic
• 170g soba noodles
• 100g maitake mushrooms
• 2 tsp mirin
• 1 Tbsp sake
• 1 tsp soy sauce
• 150g kabocha, simmered or steamed

PREPARATION

Combine mizuna, pumpkin seeds, miso paste, shiso leaves, lemon juice, oil and garlic in a food processor and blend until smooth.

Cook soba noodles according to instructions, then drain, reserving the cooking water.

Combine ¼ cup of the water, 2 teaspoons mirin, 1 tablespoon sake and mushrooms in a large frying pan over a medium heat and cook until the liquid evaporates and mushrooms soften. Add noodles, toss to combine, and cook to reheat. Add ½ the pesto and toss to combine and cook for a couple of minutes, then remove from heat. Stir through pumpkin and serve with extra pesto.