Miso ramen with Kabocha squash is savory and comforting, making it the perfect meal for cold weather. A package of instant ramen is delightful in a pinch, and traditional shoyu or tonkatsu ramen takes days to achieve the depth of flavor we have come to expect. Here, I offer you an umami-rich broth, paired with savory fall vegetables that will satisfy that same craving.
Why I Love My Miso Ramen with Kabocha Squash
This ramen is just as rich and satisfying as its sisters, the shoyu and tonkatsu versions. It takes a fraction of the time and labor to prepare. The ingredient list may seem lengthy, the steps seem numerous, but make this once, and you will have a great framework for homemade ramen any day of the week. The sofrito takes the longest to achieve the final texture and flavor. Make a batch and keep it tucked in your fridge, covered in oil, or freeze it. You can have this ramen on your table in the time it takes to roast the vegetables.
Cooking Method
The sofrito is essentially confiting your aromatics in a generous amount of fat, until it is tender, aromatic, and lightly caramelized. This is based on Ivan Orkin’s sofrito recipe from his cookbook “Ivan Ramen”. The cooking time is long, but mostly unattended, and could easily be done in a slow cooker while you are away at work for the day.
The broth is as simple as making miso soup, usually made with dashi. I have replaced that traditional Japanese broth with the more common chicken broth for a user-friendly version. This could also be a vegetable broth to make this a true vegetarian ramen.
Coating the squash and turnips in a miso and maple syrup glaze enhances both the natural sweetness and savory notes of these veggies. Roasting them caramelizes the flesh and adds depth to your ramen. This is the flavor pack, but it could be omitted in a pinch, or you can buy a pre-made sofrito.
Serve it all up with lightly steamed bok choy, soft-boiled egg, and your favorite garnishes, and you have an extremely satisfying meal.
Make It Your Own
This is a very adaptable broth that can be easily served with your favorite vegetables, or add some braised pork or chicken if you are an omnivore!
Things You Need From Your Pantry
- red miso paste
- Better Than Bouillon Roasted Chicken, homemade, or boxed
- maple syrup
- olive oil
- soy sauce
- garlic
- fresh ginger
- eggs
Things You May Need To Grab From The Store
- Kabocha squash
- Japanese turnips
- Fuji apple
- fresh ginger
- bok choy
- chanterelle mushrooms
- furikake
- togarashi
- Slow Roast Herb Crusted Pork Shoulder
- Miso Ramen with Kabocha Squash
- Red Curry Kabocha Squash Soup
- Charred Lemony Risotto
- Biscotti Means Cookie
Miso Ramen with Kabocha Squash
Course: DinnerCuisine: JapaneseDifficulty: Medium8
servings30
minutes1
hourWant a comforting, savory ramen that doesn’t come from a package? Look no further than this Miso Ramen.
Ingredients
- Miso Broth
1 Tbsp olive oil
2-inch piece of fresh ginger, finely grated
2 large cloves of garlic, finely minced
1/2 cup red miso paste
8 cups chicken broth
- Miso Glazed Squash and Turnips
1 Tbsp red miso paste
2 tsp soy sauce
2 tsp maple syrup
1 Tbsp olive oil
1 lb Japanese turnips, trimmed of green tops and cut in half
1 lb kabocha squash, seeded and cut into 1-inch thick wedges
- Sofrito
1 Fuji apple, peeled, small diced
1 yellow onion, small diced
1 head garlic, finely minced
1-inch piece of fresh ginger, finely grated
2 cups olive oil
- Garnishes and Serving
1 lb bok choy, cut in half lengthwise
1 tsp olive oil
1 lb chanterelle mushrooms, cleaned
8 eggs
5 oz fresh ramen noodles per person
Furikake
Togarashi (Japanese chili powder)
Kosher salt
Directions
- Start With The Sofrito
- This step requires a significant amount of time, so plan ahead! Preheat the oven to 275 degrees. Place the ingredients in an oven-safe pan, ensuring the oil covers the aromatics completely. Add more oil as needed. Bring to a simmer over medium heat. Once simmering, transfer the mixture to the preheated oven and cook for 3-4 hours until the onions and apple mixture have softened to a luxurious texture and the color has changed from pale yellow to a deep golden brown. Remove the dish from the oven and transfer it to a container with a tight-fitting lid that allows the oil to cover the caramelized sofrito. This will keep in your refrigerator for weeks as long as the oil seals in the sofrito.
- Miso Glazed Squash and Turnips
- Preheat the oven to 425 degrees. Combine the miso paste, soy sauce, maple syrup, and olive oil in a large mixing bowl.
- Add the turnips and squash wedges to the bowl, and toss to coat evenly. Place on a parchment-lined sheet pan, and roast in the oven for 25-30 minutes until golden brown on the edges and the squash is tender, but not falling apart.
- Miso Broth
- While the vegetables are roasting, make the broth. Heat the olive oil over medium heat and add the garlic and ginger. Sauté for a minute, then add the miso paste to toast in the oil for another minute. This helps open and bloom the flavors. Whisk in the broth, and continue to whisk until the miso paste is melted into the broth. Bring to a simmer and reduce to low. Simmer gently until all the components are ready to serve.
- Garnishes
- Bok Choy: Bring a 1/4 cup of water to a simmer in a saute pan over medium-high heat. Place the bok choy in the pan in a single layer, cover, and steam for 2-3 minutes just until bright green and tender. Make sure not to overcook. Set aside.
- Mushrooms: Heat the olive oil over medium-high heat in a saute pan. Add in the mushrooms, and saute until they start to brown and caramelize. Season with a good sprinkling of salt.
- Eggs: Fill a small saucepan with 2-3 inches of water to a boil. Gently lower the eggs into the boiling water. Cook for 6 minutes for a very soft, runny yolk, or 7 minutes for a jammy texture. Remove from the boiling water and plunge into a bowl of ice water. Gently crack the eggshells in the ice water; this will help the shells separate from the flesh. When they are cool enough to handle, remove the shells. Cut in half for serving. You can store them whole in an airtight container in the refrigerator until ready to use. To serve, warm in a pan of simmering water for 1 minute before cutting.
- Serving
- Bring a large pot of water to a boil, and season generously with kosher salt (1 tbsp per gallon of water). Cook 5 oz of fresh ramen noodles per person (20 ounces for 4 people). Cook for 1-2 minutes until the noodles float.
- Add a Tablespoon of sofrito to each bowl, and divide the noodles amongst the bowls. Add enough broth to come to the top of the noodles. Garnish with all of your vegetables, a wedge or two of squash, 3-4 turnips, mushrooms, bok choy, and an egg cut in half. Top with a nice sprinkling of your favorite furikake and a dash of togarashi. Serve immediately and enjoy!
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