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spicy butternut squash ramen

Spicy Miso Ramen with Butternut Squash

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Japanese
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Baking sheet
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 Whisk
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium butternut squash peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cup chicken or vegetable broth
  • 2 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon chili paste
  • 4 ounce ramen noodles
  • 2 green onions sliced
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 cup baby spinach
  • 1 tablespoon sesame seeds
  • 2 boiled eggs halved

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet.
  • Roast the butternut squash in the oven for 25-30 minutes until tender and slightly caramelized.
  • In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
  • Whisk in the miso paste, soy sauce, and chili paste until fully dissolved.
  • Add the minced garlic and grated ginger to the broth and simmer for 5 minutes.
  • Cook the ramen noodles in a separate saucepan according to package instructions, then drain.
  • Stir the roasted butternut squash and baby spinach into the miso broth and cook for an additional 5 minutes.
  • Divide the cooked ramen noodles into bowls and ladle the spicy miso broth over them.
  • Garnish each bowl with sliced green onions, sesame seeds, and a halved boiled egg.

Notes

For best results, ensure the butternut squash is cut into uniform pieces to promote even roasting. The miso paste should be gently whisked into the broth to prevent clumping, and you can adjust the level of spice by varying the amount of chili paste. For added flavor, consider topping with a drizzle of sesame oil before serving.
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