Hearty Noodle Soup with Squash and Tofu | RICARDO

Ingredients

• 1 acorn squash, peeled, seeded and cut into wedges 1/2 inch (1.5 cm) thick
• 1 onion, cut into thin wedges
• 1 tbsp (15 ml) olive oil
• 5 cups (1.25 litres) unsalted vegetable broth
• 1/4 cup (60 ml) soy sauce
• 2 tsp (10 ml) Sriracha
• 1 tsp (5 ml) toasted sesame oil
• 1 1/2 cups (225 g) frozen corn kernels
• 2 carrots, peeled and julienned
• 1/2 lb (225 g) spaghetti, cooked
• 1 lb (450 g) silken tofu, cubed
• 2 green onions, thinly sliced