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Butternet Squash Miso Ramen
Ingredients | Qty | Prep |
Butternut squash | 1 medium | 2.5 lbs |
Oil | 1 tbsp | |
White miso | 1 tbsp | |
Soy sauce | 2 tsp | |
Maple syrup | 1 tsp | |
Broth: | | |
Stock | 4 tsp | |
Water | 4 cups | more if needed |
White miso | 2 tbsp | |
Ginger | 1 inch piece | sliced |
Garlic | 4 cloves | sliced |
Salt | to taste | |
Pepper | to taste | |
Broccoli | 1 large | chopped |
Cilantro | few | chopped |
Bean sprouts | few | optional |
Ramen | 7 oz | dried |
Method:- Cut butternut squash where the bulb meets the neck. Slice into half, remove seeds, and peel.
- Mix the miso, soy sauce, maple syrup into a paste, and toss the squash on the baking sheet. Place the pieces in a single layer and bake at 400F for 30 minutes
- Separate the curved and straight squash pieces
- Fry the ginger and garlic for few minutes, add the stock and bring to boil
- Turn off heat, add the straight squash pieces along with the remaining miso and blend to a puree. Season with salt and pepper
- Bring a pot of salted water to boil, add broccoli and remove with a slotted spoon once it's cooked
- In the same pot, add the noodles and drain once cooked
- Arrange the noodles in a bowl, add broth, and then the garnishes - roasted squash, cilantro, bean sprouts
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