This cozy and nourishing Miso & Butternut Squash Ramen is a comforting twist on the classic ramen soup. The creamy, slightly sweet butternut squash puree blends beautifully with the rich, umami miso broth, creating a savory base that perfectly complements the tender noodles. Topped with sautéed vegetables, a soft-boiled egg, and a sprinkle of sesame seeds, this dish is both filling and flavorful, offering a balance of textures and tastes that are perfect for chilly days or when you’re craving something wholesome and satisfying. Whether you’re a ramen enthusiast or looking to try something new, this recipe is sure to become a favorite.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 3 tablespoons white or yellow miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- 2 tablespoons tahini (optional, for extra creaminess)
- 4 cups cooked ramen noodles (fresh or dried)
- 2 soft-boiled eggs (for garnish)
- 1 cup baby spinach or kale
- 1/2 cup sliced mushrooms (shiitake, button, or cremini)
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds (for garnish)
- Red pepper flakes (optional, for heat)
Instructions:
- Prepare the Butternut Squash:
- In a large pot, add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the squash is tender.
- Once the squash is soft, use an immersion blender or transfer the mixture to a blender and puree until smooth.
- Make the Broth:
- To the pureed squash, add the miso paste, soy sauce, sesame oil, minced ginger, garlic, and tahini (if using). Stir well until the miso paste dissolves and the broth becomes creamy.
- Taste and adjust seasoning as needed—add more soy sauce for saltiness, or more miso for umami.
- Prepare the Toppings:
- While the broth simmers, sauté the mushrooms in a small pan with a little sesame oil until they’re soft and slightly caramelized, about 5 minutes.
- If using spinach or kale, quickly sauté them in the same pan for just 1-2 minutes, or until wilted.
- Assemble the Ramen:
- Cook your ramen noodles according to package instructions. Drain and divide them between bowls.
- Pour the miso-broth mixture over the noodles, then top with sautéed mushrooms, greens, a soft-boiled egg (cut in half), green onions, and sesame seeds.
- Optionally, sprinkle red pepper flakes for an extra kick.
- Serve:
- Serve hot, enjoy the warmth and depth of flavors from this comforting bowl of ramen!
Tips:
- If you don’t have tahini, you can use coconut milk or a splash of heavy cream for a creamy finish.
- For extra protein, add crispy tofu or chicken to your ramen.
