Miso-Squash Ramen

Ingredients for Miso-Squash Ramen

• 1 cucchiaio di olio extravergine d'oliva

• 1 cucchiaio di miso bianco

• 2 teaspoons pure maple syrup or brown sugar

• 1 teaspoon regular soy sauce or tamari

• 1 small kabocha squash (about 900g .), peeled, cut into 1"-thick wedges, or 1 small butternut squash (about 900g .), peeled, cut into 1" pieces

• 1 cucchiaio di olio extravergine d'oliva

• 1 (1") piece ginger, coarsely chopped

• 2 spicchi d'aglio, tritati grossolanamente

• 950ml low-sodium vegetable broth

• 2 cucchiai di miso bianco

• Sale kosher, pepe macinato fresco

• 1 large bunch broccolini (8–275g ), halved crosswise, thicker stalks halved lengthwise

• 4 (140g) packages wavy ramen noodles, preferably fresh

• Handful of coriander leaves with tender stems

Preheat oven to 204°C. 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.

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 450g 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 coriander over.

Avvertenza

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