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Fall Vegetable Ramen

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  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian


This quick and easy miso ramen soup gets a boost of nutrition from roasted fall vegetables.


  • 2 rounded cups cubed butternut squash
  • 8 ounces broccolini, trimmed
  • 34 tablespoons olive oil, divided
  • Kosher salt
  • Fresh black pepper
  • 20 ounces fresh ramen noodles
  • 68 large shiitake mushrooms, cut into thick slices
  • 2 cloves garlic, thinly sliced
  • 4 scallions, chopped, plus more for serving
  • 12 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)


  1. Roast vegetables. 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.
  2. Cook noodles. 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.
  3. Cook mushrooms and aromatics. 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.
  4. Cook broth. 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.
  5. Simmer. Let the broth simmer for 2-3 minutes. Then remove broth from the heat and stir in lime juice.
  6. Serve. 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.
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