Miso-Squash Ramen

Ingredients

• •1 Tbsp extra-virgin olive oil
• •1 Tbsp white miso
• •2 tsp maple syrup
• •1 tsp soy sauce
• •1 whole kabocha squash
• •1 Tbsp extra-virgin olive oil
• •1 piece ginger
• •2 cloves garlic
• •4 cups low-sodium vegetable broth
• •2 Tbsp white miso
• •to taste Kosher salt and pepper
• •1 bunch broccolini
• •4 packages ramen noodles
• •1 handful cilantro

Cooking Instructions

1. 1.

   Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25-30 minutes.

   30 min

2. 2.

   Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat.

   5 min

3. 3.

   Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.)

   5 min

4. 4.

   Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate.

   3 min

5. 5.

   Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls.

   5 min

6. 6.

   Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.

   2 min