Miso Squash Ramen has become my absolute favorite comfort food, especially on a chilly evening. It all started when I discovered this incredible way to combine the deep, savory flavors of miso with the natural sweetness of roasted squash. I remember the first time I made this miso butternut squash ramen; the aroma of ginger and garlic filled my kitchen, promising something truly special. The velvety broth, infused with the sweetness of kabocha squash, is just heavenly. If you’ve ever wondered what is miso squash ramen, it’s essentially a Japanese-inspired noodle soup that swaps traditional pork or chicken broth for a rich, vegetable-based broth enhanced by miso paste and squash. It’s a hug in a bowl! Let’s get cooking!
Why You’ll Love This Miso Squash Ramen
This dish is a winner for so many reasons. You’ll adore the incredible taste, a perfect balance of savory miso and sweet roasted squash. It’s surprisingly quick to prepare, making it an ideal easy miso squash ramen for busy weeknights. Plus, it’s packed with nutrients and can be quite budget-friendly, especially when squash is in season. It’s also wonderfully family-friendly, with a mild sweetness that even picky eaters tend to enjoy. You’ll find yourself coming back to this recipe again and again because it’s truly an easy miso squash ramen that delivers big on flavor and comfort.
Ingredients for Miso Squash Ramen
Gathering these simple ingredients is the first step to creating a truly delicious bowl of kabocha squash miso ramen. The star is undoubtedly the kabocha squash, which, when roasted, lends a beautiful sweetness and creamy texture to the broth. Here’s what you’ll need:
- 1 tablespoon sesame oil – for roasting the squash and adding a nutty aroma
- 1 pound kabocha squash, peeled, seeded, and cubed – this is key for that signature sweetness and velvety texture
- 1 teaspoon salt – to enhance the natural flavors
- 1/2 teaspoon black pepper – for a subtle warmth
- 4 cups vegetable broth – the base of our savory broth
- 1/4 cup white miso paste – provides that essential umami depth and creamy finish
- 2 tablespoons soy sauce – for added saltiness and complexity
- 1 tablespoon mirin – a sweet rice wine that balances the savory notes
- 1 teaspoon grated fresh ginger – brings a bright, zesty kick
- 2 cloves garlic, minced – for that pungent, aromatic foundation
- 8 ounces ramen noodles – your favorite kind will work perfectly
- 4 cups water – to thin the broth to the right consistency
- 1/4 cup chopped scallions, for garnish – for a fresh, oniony crunch
- 1 tablespoon toasted sesame seeds, for garnish – adds texture and a toasty aroma
- Optional: chili garlic sauce – if you like a little heat!
How to Make Miso Squash Ramen
Creating this delightful homemade miso squash ramen is simpler than you might think, and the aroma alone is worth the effort! We’ll start by coaxing out the natural sweetness of the kabocha squash.
- Step 1: Begin by preheating your oven to a nice, hot 400°F (200°C). Grab a baking sheet and line it with parchment paper for easy cleanup.
- Step 2: In a bowl, toss the cubed kabocha squash with the sesame oil, salt, and black pepper. Make sure each piece is lightly coated.
- Step 3: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for about 20-25 minutes. You’re looking for the squash to be fork-tender and have lovely, slightly caramelized edges – that’s where the magic happens!
- Step 4: While the squash roasts, prepare the broth. In a medium saucepan, combine the vegetable broth, white miso paste, soy sauce, mirin, grated fresh ginger, and minced garlic. Whisk everything together thoroughly until the miso paste is completely dissolved. This is the heart of your squash ramen miso broth.
- Step 5: Gently bring this flavorful broth to a simmer over medium heat. It’s important not to let it boil vigorously, as high heat can diminish the delicate miso flavor.
- Step 6: Cook your ramen noodles according to the package directions. Once they’re perfectly al dente, drain them well.
- Step 7: Divide the cooked ramen noodles evenly among your serving bowls. This is the foundation for your delicious homemade miso squash ramen.
- Step 8: Carefully ladle the hot, simmering miso squash broth over the noodles in each bowl. The steam will carry that wonderful aroma right to you!
- Step 9: Top each bowl generously with the tender, roasted kabocha squash.
- Step 10: Finish your creation with a sprinkle of chopped scallions and toasted sesame seeds for freshness and texture. If you enjoy a little heat, add a dollop of chili garlic sauce. Enjoy this incredibly satisfying homemade miso squash ramen!
Pro Tips for the Best Miso Squash Ramen
Elevate your ramen game with these simple tips for a truly exceptional bowl. These are the tricks I’ve picked up that make all the difference in achieving that perfect flavor and texture.
- Don’t skip roasting the kabocha squash; it caramelizes the natural sugars, adding incredible depth.
- Taste your broth before serving and adjust miso or soy sauce as needed, as different misos have varying saltiness.
- For an extra layer of flavor, consider adding a splash of rice vinegar to the broth at the end.
- Ensure your miso paste is fully dissolved before simmering to avoid clumps and ensure even flavor distribution.
What’s the secret to perfect Miso Squash Ramen?
The real secret to a perfect, savory squash miso ramen lies in roasting the kabocha squash until it’s tender and slightly caramelized. This brings out its natural sweetness, which beautifully balances the umami-rich miso broth. Don’t boil the miso; gently warm it to preserve its delicate flavor. For more on the benefits of miso, check out this guide to miso.
Can I make Miso Squash Ramen ahead of time?
Yes, you can prep components ahead! Roast the squash and make the broth base up to two days in advance and store them separately in the refrigerator. When ready to serve, reheat the broth, cook the noodles fresh, and combine. This makes assembling a bowl of miso squash ramen incredibly fast. If you enjoy making things ahead, you might also like these pumpkin cinnamon rolls.
How do I avoid common mistakes with Miso Squash Ramen?
A common pitfall is boiling the miso, which can destroy its beneficial probiotics and delicate flavor. Always add miso to warm, not boiling, broth. Also, be careful not to overcook the ramen noodles; they should be tender but still have a slight bite. Lastly, don’t add too much soy sauce initially; taste and adjust.
Best Ways to Serve Miso Squash Ramen
This bowl of goodness is a meal in itself, but I love to pair it with a few simple things to make the experience even more complete. For a light and refreshing contrast, consider serving it alongside some crisp, quick-pickled cucumbers or a simple edamame salad. If you’re looking for something a bit more substantial, a side of pan-fried tofu or some garlic-ginger stir-fried bok choy works wonderfully. When I’m craving something that feels like a full meal, I sometimes think of this as a heartier version of a butternut squash miso noodle soup, and it’s perfect on its own!
Nutrition Facts for Miso Squash Ramen
This hearty bowl of Miso Squash Ramen is surprisingly well-balanced. It’s a satisfying meal that fuels you without weighing you down. Here’s a breakdown of the estimated nutritional content per serving:
- Calories: 350
- Fat: 10g
- Saturated Fat: 2g
- Protein: 15g
- Carbohydrates: 55g
- Fiber: 8g
- Sugar: 10g
- Sodium: 1200mg
Nutritional values are estimates and may vary based on the specific ingredients and brands you use, especially for things like miso paste and vegetable broth.
How to Store and Reheat Miso Squash Ramen
Properly storing your delicious homemade miso squash ramen ensures you can enjoy its comforting flavors again. Once your ramen has cooled slightly, divide any leftovers into airtight containers. For the best quality, I recommend refrigerating the components separately if possible – the broth and squash mixture, and the cooked noodles. This helps prevent the noodles from becoming too mushy. This miso ramen healthy squash dish will keep well in the refrigerator for about 3 to 4 days. If you want to store it for longer, you can freeze the broth and squash mixture for up to 3 months. When you’re ready to reheat, gently warm the broth and squash on the stovetop over medium-low heat, being careful not to boil it. Cook fresh noodles according to package directions, then combine the reheated broth and noodles in bowls. Enjoy your revitalized bowl of goodness! For another comforting squash dish, try this pumpkin cobbler.
Frequently Asked Questions About Miso Squash Ramen
Is this recipe truly vegetarian miso squash ramen?
Absolutely! This recipe is designed to be entirely vegetarian. We use vegetable broth as the base, and all the other ingredients are plant-based. It’s a fantastic way to enjoy a hearty, satisfying bowl of ramen without any meat products. You’ll find the flavors are so rich and deep, you won’t miss a thing!
Can I use a different type of squash for this ramen?
Yes, you certainly can! While kabocha squash is my favorite for its sweetness and creamy texture, other varieties work wonderfully. Butternut squash is a great substitute and readily available. Delicata squash is also a good option, though it might have a slightly thinner skin. Just remember to adjust roasting times as needed for your chosen squash. It’s all about finding what works best for you and your pantry! For other squash recipes, check out our dinner category.
How can I make this miso squash ramen spicy?
If you love a bit of heat, this recipe is easily customizable! My favorite way to add spice is by stirring a teaspoon or two of chili garlic sauce directly into the finished broth. You could also add a pinch of red pepper flakes to the roasting squash or into the broth itself during simmering. Experiment to find your perfect level of warmth!
What kind of miso paste is best for this dish?
White miso paste (shiro miso) is generally recommended for this recipe because it has a milder, slightly sweeter flavor that complements the squash beautifully. However, you can certainly experiment with other types like yellow miso (shinshu miso) for a slightly more robust flavor, or even red miso (aka miso) if you prefer a bolder, saltier taste. Just be sure to taste and adjust the soy sauce accordingly, as different miso pastes have varying salt levels.
Variations of Miso Squash Ramen You Can Try
Once you’ve mastered the basic recipe, don’t be afraid to get creative! This comforting bowl is wonderfully adaptable. For a vibrant kick, try making a spicy miso squash ramen by adding a swirl of chili oil or sriracha to the broth, or even a pinch of gochugaru (Korean chili flakes) when roasting the squash. If you’re craving something extra decadent, you can achieve a richer, creamy miso squash ramen by blending a portion of the roasted squash with a little of the broth before adding it back into the pot. You could also experiment with different squash types like butternut or acorn squash, or even swap the vegetable broth for a mushroom broth for an even deeper umami flavor. Another idea is to add some pan-seared tofu or tempeh for extra protein! For a different kind of comforting noodle dish, consider these street corn chicken rice bowls.
Print
Miso Squash Ramen: 1 amazing comfort bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful Miso Squash Ramen recipe featuring a rich, velvety broth and sweet roasted kabocha squash. This dish is perfect for a satisfying weeknight meal or impressing guests.
Ingredients
- 1 tablespoon sesame oil
- 1 pound kabocha squash, peeled, seeded, and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 8 ounces ramen noodles
- 4 cups water
- 1/4 cup chopped scallions, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- Optional: chili garlic sauce
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed kabocha squash with sesame oil, salt, and pepper on a baking sheet.
- Roast the squash for 20-25 minutes, or until tender and slightly caramelized. Set aside.
- In a medium saucepan, combine the vegetable broth, miso paste, soy sauce, mirin, ginger, and garlic. Whisk until the miso paste is fully dissolved.
- Bring the broth to a simmer over medium heat. Do not boil.
- Cook the ramen noodles according to package directions. Drain well.
- Divide the cooked ramen noodles among serving bowls.
- Ladle the hot miso squash broth over the noodles.
- Top each bowl with the roasted kabocha squash.
- Garnish with chopped scallions and toasted sesame seeds. Add chili garlic sauce if desired.
Notes
- Miso paste can vary in saltiness; adjust soy sauce to your taste.
- Other squash varieties like butternut or delicata can be used.
- For a spicier kick, add more ginger or a pinch of red pepper flakes to the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg