Miso-Squash Ramen
A warming bowl of ramen featuring tender roasted kabocha or butternut squash, crisp-tender broccolini, and a rich miso-based broth. This vegetarian dish combines Japanese and contemporary flavors for a satisfying meal.
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.
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.
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.
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.
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.
Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls.
5 min
- 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