PHO WITH PUMPKIN, SPELT NOODLES, MUSHROOMS, AND TOFU

Pumpkin goes so well with the cinnamony spices pho is known for, making it the perfect match for this heady, complete-meal broth bowl.

Serves 4

For the Pumpkin

1 (2–3 pound) creamy-fleshed pumpkin such as red kuri, seeded, peeled, and cut into ½-inch cubes or thin wedges

1 tablespoon toasted sesame oil or extra-virgin olive oil

For the Broth

6 cups water

4 cloves garlic, minced

4 tablespoons brown rice miso or mellow white miso

2 tablespoons maple syrup

2 tablespoons unseasoned rice vinegar

2 tablespoons tamari

1 (2-inch) piece ginger, peeled, left whole

4 whole star anise

2 cinnamon sticks

½ teaspoon chili flakes or ½ fresh red chili, minced

4 portobello mushrooms, thinly sliced

For Serving

8 ounces spelt spaghetti, cooked, drained, rinsed with cold water, drained again, room temperature

1 (12-ounce) package extra-firm tofu, pressed if you have time, sliced into thin matchsticks or cubed, room temperature

1 small bunch cilantro, roughly chopped

2 teaspoons sesame seeds

Preheat oven to 375ºF. On a large-rimmed baking sheet, toss pumpkin with oil. Roast for 30 to 35 minutes, or until tender.

For the broth, in a large saucepan, slowly whisk water into garlic, miso, maple syrup, vinegar, and tamari until fully combined. Mix in ginger, star anise, cinnamon, chili, and mushrooms. Bring to a gentle simmer over medium-high heat, cover, reduce to low, and simmer for 20 minutes. Discard ginger, star anise, and cinnamon stick.

Ladle hot broth (including mushrooms) into very large, deep bowls. Top with sections of noodles, pumpkin, tofu, and cilantro. Sprinkle with sesame seeds and serve.