Miso Butternut Squash Ramen

Miso Butternut Squash Ramen

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.


4.6 from 5 reviews
Miso Butternut Squash Ramen
Prep Time
Cook Time
Total Time
This delicious vegetarian ramen is easy to prepare and filling enough for a cold winter's night. Feel free to use whatever vegetables and noodles you have on hand to personalize this warming soup.
Recipe Type: Entree
Yield: 4
  • 1 small butternut squash, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • Salt
  • 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
  1. Preheat the oven to 350F.
  2. 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.
  3. Meanwhile, hard or soft boil the eggs, depending on your preference (I like mine a little softer). Peel and slice in half vertically.
  4. Cook the noodles in a large pot of boiling water until very al dente. Drain, rinse in cold water, and set aside.
  5. Put the broth, soy sauce, and fish sauce in a large pot and bring to a boil.
  6. Add the miso and chili oil, if using, and stir until fully incorporated.
  7. Lower the heat, add the tofu, and simmer for 5 minutes.
  8. Add the noodles and squash and remove the soup from the heat.
  9. Ladle the soup into bowls. Top with half an egg and scallions.
Parve, and vegetarian if fish sauce is omitted. Vegan if the fish sauce and egg are omitted.


68 thoughts on “Miso Butternut Squash Ramen

  1. Yael

    This is something that I have to make while it still is cold here. I am not crazy about soups,but love miso soup and ramen soup too:)

  2. Kiri W.

    Sounds lovely and warming – I can see though how it might be hard to get these kind of dishes in Israel. I miss many of the wonderful noodle soup dishes from Japan, and butternut squash sounds like a wonderful new pairing for me.

  3. Tina@flourtrader

    This is such a creative dish-love the mix of butternut squash with the ramen noodles! Wish I had thought of this, but you have inspired me to think of new ways to improve on the standard ramen noodle dish. However, this one is the first to make-great post.

  4. kitchenriffs

    Great pictures! I love ramen, and have been playing around with it a bit (I’m about to get a lot more serious). Good recipe. BTW, how much broth do you use? I’m not seeing the quantity (maybe I missed it?). Have you read David Chang’s Momofuku? Great ramen discussion (very bacon-oriented, if you like that sort of thing; which I do).

      • Katherine

        You are not blind – very observant in fact! I was indeed completely missing the broth from the ingredients (what a gross soup that would have been!) and as soon as I saw your comment I went back in and added it. I’m just behind in replying to comments. So thank you!!! And I’ve looked through the Momofuku cookbook but don’t have it. Need to get it!

  5. Ann

    Wow – that looks absolutely amazing! I love this sort of dish and there’s something about an egg in a dish that makes it so rich and decadent….beautiful!

  6. Abby

    This looks, soo good, I love that you added the squash. I’ve been to Japan 4 times, and your ramen would totally pass the test 😉

  7. Hannah

    This is heaven in a bowl! We watched Tampopo last week (one of my favorite movies) and immediately went out for bowls of ramen. I can’t wait to try yours!

    • Katherine

      Thanks Hannah! I’ve never seen Tampopo – I’ll have to get on that! I do love Ramen Girl – a Brittany Murphy flick about a asad American girl who works in a ramen restaurant in Japan 🙂

  8. Nami | Just One Cookbook

    Yay for ramen! I can eat ramen once a week! Among all the flavors I think I love miso and tonkotsu (pork) ramen most. Additions of butternut squash and tofu is interesting! It definitely catches vegetarian’s attentions! Wonderful bowl of ramen!

  9. Maayan

    Katherine I tried to find fish sauce at Eden yesterday and they had no idea what I was talking about (“sauce for fishes?”). Where was it? I guess I’ll use chicken broth instead?

    • Maayan

      So the chicken broth was probably OK. Substituting sesame oil for chili oil was a mistake. Way too many clashing flavors. Still reminiscent enough of Ramen to want to eat it though, thanks for the recipe!

      • Katherine

        Sorry for not getting back to you sooner! You probably could have left both the fish sauce and the chili oil out and it would have been ok. Or you could substitute soy sauce for fish sauce if need be. They have fish sauce at Tiv Taam for sure (it may not be kosher, I don’t know). I’m glad it was still edible!

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