Ingredients:

• 2 vegetable stock cubes (or vegetable peelings)
• 1 small buttered pumpkin
• 1 cabbage to taste
• 4 cloves garlic
• Chopped ginger (equivalent to two thumbs)
• 250 g noodles
• 250 g shiitake mushrooms
• 200 g tofu
• 150 g hazelnut butter
• Soy sauce, salt and vinegar to taste
• Olive oil to taste
• Sesame oil to taste
• Date syrup to taste
• Mung bean sprouts to taste
• Sesame seeds to taste

For the broth:

1. In a saucepan, dissolve 2 vegetable stock cubes in 1.5 litres of boiling water. Alternatively, prepare broth from scratch, using peels and other vegetable leftovers (pumpkin, carrot, potato, garlic, onion, etc.) that you will keep in the fridge or freezer for a few days.
2. When the stock is ready (and strained, if you prepare it from scratch), add the hazelnut butter (150 g) and the roasted pumpkin and mash with a hand blender.
3. Correct seasoning - tamari (or soy sauce) for more salt, vinegar for more acidity.

For the pumpkin:

1. Start with the pumpkin (1 small butter pumpkin). Peel and dice it, transfer to a baking tray and season with olive oil, tamari and a dash of date syrup.
2. Bake in the oven at 200ºC, for about 15 to 20 minutes, until tender. Set aside.

For the mushrooms and tofu:

1. Cut the shiitake mushroom caps (250 g) into thick strips and chop the stems.
2. In a large pan, sauté the mushrooms in a drizzle of olive oil until they turn colour.
3. Add garlic (4 cloves) and chopped ginger (the equivalent of two thumbs) and continue cooking, lowering the heat slightly. Then set aside.
4. Crumble the tofu (200 g) into small pieces into the pan, with a little more olive oil, again over a high heat, and cook until golden brown.
5. Add the already cooked mushrooms to the tofu, season to taste with tamari, date syrup and vinegar. Stir everything together and simmer for another 2-3 minutes.
6. Set aside.

For the cabbage and noodles:

1. In the same pan, boil 2 litres of water and add a little salt.
2. Blanch the cabbage for 30 seconds, already cut into smaller pieces. Remove the cabbage and set aside.
3. Cook the noodles (250g) according to package directions.
4. When done, transfer to a bowl and coat in sesame oil.
5. Use the water to prepare the broth.

To serve:

1. Distribute the noodles among the serving bowls. Then do the same with the broth.
2. Finish with the cabbage, mushrooms, tofu, mung bean sprouts, sesame seeds, a little more oil and a touch more oil and a touch of vinegar.

Recipe by: Kitchen Dates, shared at LivGood's Workshop: "Seasonal cooking: how we can take advantage of seasonal foods and produce"