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.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/recipe/2012/vegan-tofu-miso-butternut-squash-ramen-recipe/