Food is never just food for Sophia Roe . The chef and host of VICE’s Counter Space has always preached that food, self-care, and advocacy are inherently connected. Over the years, Roe has become known not just for her standout recipes, but also for using her platform to raise […]
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Food is never just food for Sophia Roe.
The chef and host of VICE's Counter Space has always preached that food, self-care, and advocacy are inherently connected. Over the years, Roe has become known not just for her standout recipes, but also for using her platform to raise awareness of how food shapes the society we live in.
Roe is also unabashedly obsessed with mushrooms—she often dedicates Instagram posts to her love of fungi, and she even produced an episode of the first season of Counter Space devoted entirely to the muse. Aside from the multiple benefits of mushrooms—including being rich with antioxidants and helping support heart and gut health—she says they simply bring her joy. And isn't that what food is supposed to do, after all?
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"Nothing says the holidays like a big bowl of warming soup," Roe tells BAZAAR.com about her go-to dish for the season. "I make dashi every few days as a base for cooking beans, grains, et cetera. This soup is so simple but ALWAYS hits the spot. Anytime I make it, I'm always eating second and third helpings."
Below, Roe shares her recipe for Dashi Broth with Roasted Squash & Mushroom—which she created so she could explore more of her Japanese heritage through the culinary space.
Dashi Broth with Roasted Squash & Mushroom
INGREDIENTS
- 6-10 cups filtered water
- Two 3-5-inch pieces kombu seaweed
- 1/3 cup bonito flakes*
- 1 green onion stalk, finely minced
- 4-5 tablespoons coconut aminos (or 2-3 tablespoons soy sauce)
- ½-1-pound kabocha squash, peeled and cut into 1-inch pieces
- 1 cup mushrooms of choice (I use white beech mushrooms)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 package soba noodles
*You can omit the bonito flakes and use dried mushrooms to make the dish vegan, but bonito flakes are very important for a traditional dashi.
INSTRUCTIONS
- In a large Dutch oven, combine the water and kombu. Let sit until kombu softens, about 25 minutes. Uncover and turn up to medium heat. Let it simmer for about 30 minutes. Make sure not to boil, which will ruin the delicate flavor of kombu.
- Take the pot off the heat, remove the kombu seaweed, and then immediately add the bonito flakes and green onions; stir to submerge them. Return to a gentle simmer, skimming off any foam. Strain the mixture and set aside. Add the coconut aminos.
- Preheat the oven to 375 degrees. To roast the squash and mushrooms, coat them in oil and an even sprinkling of garlic powder, onion powder, and salt. Roast the squash for 30-35 minutes and mushrooms for 15-20 minutes.
- Cook the soba noodles according to the package instructions. To plate, ladle some dashi broth into a bowl, then add the noodles and garnish with the squash, mushrooms, and green onions!
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