Miso Butternut Squash RamenPosted on Jan 16, 2012 | 64 comments
One of my favorite things to eat in New York come winter is a big, steaming bowl of ramen (and not the package stuff that you subsisted on in college). A few years ago ramen became the trendy food du jour and, lucky for us, ramen spots popped up all over the city. In Israel it’s one of the foods that I find myself missing, especially when the weather gets chilly (yes, that happens here) or when I have a cold. Although I have yet to visit Japan, from what I understand every region of the country has its own version of this comforting noodle soup.
I set out to make a miso ramen with whatever ingredients I had on hand. While my version may not be completely authentic, it was absolutely delicious and filled my ramen void quite nicely. Some spinach thrown in at the end would be a lovely addition as well. This hearty soup is a meal in itself, and can easily be made vegan and vegetarian by omitting the fish sauce.
- 1 small butternut squash, peeled, seeded, and chopped
- 1 tablespoon olive oil
- 4 eggs
- 1 pound Asian spinach or ramen noodles
- 3 liters vegetable stock or dashi
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (do not use if vegetarian)
- ¼ cup white miso
- 1 teaspoon chili oil (optional)
- 11 ounces firm tofu, cubed
- 2 stalks scallions, chopped
- Preheat the oven to 350F.
- Toss the squash with the olive oil and a bit of salt. Spread evenly on a baking dish and transfer to the oven. Bake for about 20 minutes, or until tender. Remove from the oven and set aside.
- Meanwhile, hard or soft boil the eggs, depending on your preference (I like mine a little softer). Peel and slice in half vertically.
- Cook the noodles in a large pot of boiling water until very al dente. Drain, rinse in cold water, and set aside.
- Put the broth, soy sauce, and fish sauce in a large pot and bring to a boil.
- Add the miso and chili oil, if using, and stir until fully incorporated.
- Lower the heat, add the tofu, and simmer for 5 minutes.
- Add the noodles and squash and remove the soup from the heat.
- Ladle the soup into bowls. Top with half an egg and scallions.