Miso Squash Ramen Recipes

ROASTED WINTER SQUASH WITH MISO GLAZE

Roasted Winter Squash With Miso Glaze image

Winter squash, already sweet and caramelized from roasting, makes as delicious a partner for miso glaze as eggplant.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 large butternut squash (about 2 pounds)
Salt to taste
2 tablespoons dark sesame oil
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

Steps:

Preheat the oven to 425 degrees. Line a baking sheet (or 2 if necessary) with parchment. Peel the squash, cut in half and scrape out the seeds and fibers. Slice 1/2 inch thick and place in a large bowl. Season with a little salt if desired and toss with 1 1/2 tablespoons of the sesame oil. Lay the slices in one layer on the baking sheet(s).
Roast the squash for 25 to 30 minutes, turning the slices over every 10 minutes, until the slices are tender all the way through and lightly colored.
Meanwhile, heat the broiler and make the glaze. To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
Remove the squash from the oven and brush each slice with the miso glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minutes, or until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 5 grams

MISO-SQUASH RAMEN

Miso-Squash Ramen image

In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real game changer is blending some of the roasted squash into the broth.

Provided by Hetty McKinnon

Categories Squash Pumpkin Maple Syrup Soy Sauce Ginger Garlic Cilantro Lunch Dinner Soup/Stew Roast Vegetarian Halloween Vegan miso

Yield 4 Servings

Number Of Ingredients 16

Ingredients

Squash
1 Tbsp. extra-virgin olive oil
1 Tbsp. white miso
2 tsp. pure maple syrup or brown sugar
1 tsp. regular soy sauce or tamari
1 small kabocha squash (about 2 lb.), peeled, cut into 1"-thick wedges, or 1 small butternut squash (about 2 lb.), peeled, cut into 1" pieces
Broth and assembly
1 Tbsp. extra-virgin olive oil
1 (1") piece ginger, coarsely chopped
2 garlic cloves, coarsely chopped
4 cups low-sodium vegetable broth
2 Tbsp. white miso
Kosher salt, freshly ground pepper
1 large bunch broccolini (8-10 oz.), halved crosswise, thicker stalks halved lengthwise
4 (5-oz.) packages wavy ramen noodles, preferably fresh
Handful of cilantro leaves with tender stems

Steps:

Squash
Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25-30 minutes.
Broth and assembly
Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat.
Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.)
Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate.
Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls.
Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.

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