MISO-SQUASH RAMEN
In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real game changer is blending some of the roasted squash into the broth.
Provided by Hetty McKinnon
Categories Squash Pumpkin Maple Syrup Soy Sauce Ginger Garlic Cilantro Lunch Dinner Soup/Stew Roast Vegetarian Halloween Vegan miso
Yield 4 Servings
Number Of Ingredients 16
Steps:
- Squash
- 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.
- Broth and assembly
- 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.
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Mandy G
[email protected]I made this for dinner last night and it was a huge hit! The broth was so flavorful and the squash was cooked perfectly.
Subasor Sarkar
[email protected]This recipe is a keeper! It's so flavorful and easy to make.
MrHillBill 2766
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and the results are always delicious.
Sajjad Alikhoso
[email protected]This was a great recipe! I made it for my family and they all loved it.
Mahfuza Anam
[email protected]I made this for dinner last night and it was a huge hit! The broth was so flavorful and the squash was cooked perfectly.
Rose Mikwa
[email protected]This recipe is a keeper! It's so flavorful and easy to make.
aniq ahmed
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and the results are always delicious.
Amira Al-Samawi
[email protected]This was a great recipe! I made it for my family and they all loved it.
Theresia2006
[email protected]I made this for dinner last night and it was a huge hit! The broth was so flavorful and the squash was cooked perfectly.
Blessed Christopher
[email protected]This recipe is a keeper! It's so flavorful and easy to make.
Angel Nyathi
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and the results are always delicious.
Sabah Sal
[email protected]This was a great recipe! I made it for my friends and they all loved it.
Rosa Gore
[email protected]I'm not a huge fan of squash, but this recipe changed my mind. The miso broth was so flavorful and the squash was cooked perfectly.
_-
[email protected]This recipe was easy to follow and the results were amazing. The broth was rich and flavorful, and the squash was tender and slightly sweet.
Whizly Ug
[email protected]I made this last night and it was a hit! My family loved it.
Randy Lane
[email protected]This miso squash ramen was absolutely delicious! The broth was so flavorful and the squash was perfectly cooked. I will definitely be making this again.