Instructions: Combine the miso and hot water in a small bowl, and mash with a spoon until the miso is mostly dissolved. (It doesnt have to be perfectly smooth.) Set aside.

Heat the oil in a large deep skillet or a saute pan over medium-high heat.

When it is very hot, add the onion, and saute for about 5 minutes.

Sprinkle in the salt, cover, and cook for about 10 more minutes over medium heat. Stir in the squash, cover again, and cook for 10 minutes longer, or until the squash is just tender. Meanwhile, put up a potful of water to boil for the soba.

Stir the miso solution and tofu into the sauteed onion and squash. Turn the heat way down, cover, and let it simmer very quietly while you cook the soba according to the directions on the package.

When the noodles are done to your liking, drain them thoroughly, transfer to a serving bowl, and pour the vegetable-miso mixture over the top. Toss with chopsticks or a large fork, adding the basil and red pepper flakes to taste as you go. Sprinkle the top with pumpkin seeds, and serve hot, warm, or at room temperature.

Makes 4 servings

NOTE: You can use pumpkin here instead of squash.

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