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INGREDIENTS

1

1

/

2

Tbsp cooking oil

2 slices pumpkin,

around 600 g, skin

removed, cut into small

cubes

2 ripe medium tomatoes

A pinch of salt

1

/

3

cup split red lentils,

soaked for 30 minutes

2 litres (8 cups) stock or

water

6–8 shiitake

mushrooms, sliced

2 servings of

mee hoon

kway

(see page 31)

1 heaping Tbsp white

miso

GARNISHES

Spring onion or

coriander, chopped, to

taste

Ground white pepper,

to taste

pumpkin miso

mee hoon kway

Makes 2 servings

METHOD

1.

In a pot, heat oil over medium-low heat. Add pumpkin,

tomatoes and salt, and sauté for 30 seconds.

2.

Place lentils together with water or stock in a pot and bring

to a boil. With cover set slightly askew, cook over medium-

low heat for 30 minutes, or until lentils are soft.

3.

Using a fork or masher, mash the pumpkin until it dissolves

into the soup.

4.

Add mushrooms and

mee hoon kway

. Reduce the heat and

add more stock or water if there’s not enough soup to just

cover the noodles and mushrooms.

5.

Cook for 2–4 minutes until

mee hoon kway

reaches desired

softness.

6.

Turn off the heat, then dissolve miso into the stew.

7.

Taste and adjust seasoning, adding more miso if preferred.

Garnish to taste and serve hot.

NOTES

•

Instead of pumpkin, you can use sweet potato or squash, or more

tomatoes.

•

Mee hoon kway

can be replaced with any other noodles.

•

This can also be a stew on its own without the noodles.

•

Gluten-free option: swap

mee hoon kway

with gluten-free pasta.

Tearing

mee hoon kway

by hand