Sometimes you need a warm comforting bowl of soup with slurpy noodles. And you don’t really want to go for the packaged stuff but you also don’t want to simmer soup stock all day. For those times, you need this recipe for miso ramen with fall vegetables. The soup broth comes together in a flash thanks to some miso paste and chili garlic sauce. Roasting the vegetables in the oven while the soup broth simmers allows the final dish to come together quickly and the charring from the roasting adds a deeper flavor to the soup.
I’ll be the first to say that roasted butternut squash and broccolini are definitely not authentic ramen add ins. But remember, this recipe is more about getting a quick, hearty meal together and less about the authenticity. In my opinion, ramen bowls are a little like grain bowls – almost everything goes and it’s a great time to clean out the veggie drawer. So, feel free to change up the vegetables. The soft-boiled egg adds a little richness to the meal but you can leave it out if you’re looking for a vegan friendly option.
- 2 rounded cups cubed butternut squash
- 8 ounces broccolini, trimmed
- 3–4 tablespoons olive oil, divided
- Kosher salt
- Fresh black pepper
- 20 ounces fresh ramen noodles
- 6–8 large shiitake mushrooms, cut into thick slices
- 2 cloves garlic, thinly sliced
- 4 scallions, chopped, plus more for serving
- 1–2 teaspoons chili garlic sauce, depending on desired level of spiciness
- 4 tablespoons soy sauce
- 2 tablespoons red miso paste
- 2 tablespoons fresh lime juice, plus more for serving
- Smoked nori spice, for serving
- 2 soft boiled eggs, for serving (optional)
- Preheat the oven to 425 degrees F. On a rimmed baking sheet, toss the butternut squash cubes with 1 tablespoon olive oil, and a generous pinch of salt and pepper. Move the butternut squash to one side of the pan, spreading the squash out into a single layer. On the other side of the pan, toss the trimmed broccolini with another tablespoon of olive oil and some more salt and pepper. Spread the broccolini out into a single layer. Roast the vegetables until tender and slightly caramelized, about 15 to 18 minutes.
- While the vegetables are roasting, cook the noodles and broth. In a 4-quart saucepan, add enough water to fill the pan about 3/4 full. Bring the water to a boil and then add the ramen noodles. Cook the noodles until they are just tender, about 2-3 minutes. Drain the noodles. Set aside.
- Wipe out the saucepan with a paper towel. To the saucepan, add 1 tablespoon olive oil. When the oil is hot, add the mushrooms. Cook until the mushrooms start to soften and are lightly browned. Add the garlic, scallion, and chili garlic sauce. Cook, stirring constantly, until fragrant, about 1 minute.
- Add 1 cup water, soy sauce, red miso paste, and whisk well to dissolve the miso. Add another 4 cups water and 1/2 teaspoon salt and bring the broth to a boil.
- Let the broth simmer for 2-3 minutes. Then remove broth from the heat and stir in lime juice.
- Divide the ramen noodles among 4 large bowls. Top the ramen noodles with the roasted vegetables. Ladle on the hot broth. Then top soup with half a soft boiled egg, additional chopped scallions, smoked nori spice, and lime juice as desired.
To cook soft boiled eggs, see my recipe for grain bowls.