Miso-squash ramen recipe for a comforting bowl of goodness

Ingredients for Miso-squash ramen

• 15 ml extra-virgin olive oil

• 15 ml white miso

• 10 ml pure maple syrup or 10 g brown sugar

• 5 ml regular soy sauce or tamari

• 900 g small kabocha squash, peeled, cut into 2.5 cm thick wedges, or 900 g small butternut squash, peeled, cut into 2.5 cm pieces

• 15 ml extra-virgin olive oil

• 25 g piece ginger, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 960 ml low-salt vegetable stock

• 30 ml white miso

• kosher salt, freshly ground pepper

• 225–280 g large bunch broccolini, halved crosswise, thicker stalks halved lengthwise

• 450 g wavy ramen noodles, preferably fresh

• handful of coriander leaves with tender stems

How to make Miso-squash ramen

1. Preheat the oven to 200°C (fan) / 220°C (conventional).

2. Whisk together the oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms.

3. Place the squash on a rimmed baking tray and scrape the dressing over it; toss to coat evenly.

4. Arrange the squash in a single layer on the tray and roast for 25–30 minutes, until tender and slightly caramelised in spots.

5. Heat a splash of oil in a medium pot over medium-high heat.

6. Add the ginger and garlic, cooking and stirring for 1 minute until fragrant.

7. Pour in the broth and bring to the boil, then remove from the heat.

8. Set aside 8 roasted squash wedges (or about 2 cups if using butternut) for serving.

9. Add the miso and the remaining squash to the pot and blend with an immersion blender until mostly smooth; season with salt and pepper to taste. Alternatively, allow the broth to cool slightly, then purée in a regular blender with the squash and miso.

10. Meanwhile, bring a large pot of salted water to the boil and cook the broccolini for about 3 minutes, until crisp-tender.

11. Using tongs, transfer the broccolini to a plate.

12. Add the noodles to the same pot and cook according to the packet instructions. Drain and divide the noodles among serving bowls.

13. Ladle the broth over the noodles and arrange the broccolini and reserved squash (cut in half if large) on top.

14. Scatter fresh coriander over the dish to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.