Miso-Squash Ramen
Miso-Squash Ramen is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Preheat oven to 400°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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.).
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.
Add noodles to same pot and cook according to packet directions.
Drain and divide noodles among bowls.
Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top.
Scatter cilantro over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.