Healthy and savory with a little hint of sweetness makes our Butternut Squash Miso Ramen recipe so delicious.
Enjoy some salty and sweet using winter squash and pumpkin. These squash are incredibly versatile, pairing easily with a wide range of flavors and spices. Use our Miso soup packet to make a marinade and the broth. The paste kicks up the savory and sweet flavor of the squash.
Roasting the squash elevates the satiny feel and flavor that only butternut squash can deliver. Japanese kabocha is a typical choice, but butternut squash is more accessible and yields just a good mouthfeel and texture. So good as a healthy late-night snack or anytime. (just try not to eat all the roasted squash before you make this..)
This miso ramen recipe makes 2 servings and takes only 25 minutes.
Ingredients
For Butternut squash
- 1 Tbsp olive oil
- 1 Hakubaku Miso Packet
- 2 Tbsp maple syrup
- 1 Tsp soy sauce
- 1⁄2 of butternut squash, sliced
For Ramen
- 2 Authentic Miso ramen kits BUY NOW>>
- 1 Tbsp olive oil
- 1-inch ginger, sliced
- 2 cloves garlic, sliced
- 4 cups vegetable stock
- 1 Hakubaku Miso Packet
- Roasted butternut squash
- 1 bunch of broccolini, sliced
Topping:
- 4-6 slices of the roasted butternut squash
- Cilantro
Directions
- Preheat the oven to 400°F(200°C).
- In a large bowl whisk together the olive oil, Hakubaku Miso Packet, maple syrup, and soy sauce. Add the butternut squash and toss to coat.
- Place the butternut squash slices on a parchment paper-lined baking sheet. Bake the butternut squash for 30 minutes.
Roasted, Ready, & Good
- In a large pot over medium heat add the olive oil, ginger, and garlic. Cook for 2 minutes, until fragrant. Pour in the vegetable stock and bring to a boil.
- Add the Hakubaku Miso Soup Packet and stir to combine. Add most of the roasted butternut squash to the broth (set aside 4-6 slices for topping. Using an immersion blender puree the butternut squash into the broth to make the soup.
Butternut-Miso Soup Puree
- In a medium pot over high heat bring salted water to a boil. Add the broccolini and cook for 2 minutes, then remove from water. Add the ramen noodles and cook for 2 minutes. Drain the noodles from the water.
- Ladle the soup into the 2 bowls and lay the ramen noodles over each bowl. Top with broccolini, roasted butternut squash, and cilantro.
- Enjoy!
