Ramen W/squash & Miso Broth, Yuzu Radish, Sesame Recipe

prepare squash

Preheat oven to 220°C (425°F). Cut the butternut squash in half lengthwise, scoop out seeds, brush flesh with 1 tbs neutral oil and season lightly with salt. Place cut-side down on a parchment-lined baking sheet and roast 35–45 minutes until very tender and caramelized at the edges.

sauté aromatics

While squash roasts, heat remaining 1 tbs neutral oil in a large pot over medium heat. Peel and finely dice the yellow onion. Grate the ginger and mince the garlic. Sauté onion until translucent, 6–8 minutes. Add ginger and garlic and cook 1–2 minutes until fragrant but not browned.

combine and simmer

When squash is tender, scoop flesh into the pot with the sautéed aromatics. Add vegetable stock and bring to a gentle boil. Reduce heat and simmer 10 minutes to meld flavors.

blend and season

Use an immersion blender to puree the broth until silky (or transfer in batches to a blender). Stir in white miso paste: dissolve miso first in 1/2 cup hot broth in a small bowl, then whisk into the pot. Add soy sauce, mirin, 1 tsp salt and white pepper. Taste and adjust seasoning—add up to another 1 tsp salt if needed. Keep warm on low.

soft-boiled eggs

Bring a small pot of water to a boil. Lower in eggs and cook 6 1/2 minutes for jammy yolks (adjust 7–8 minutes for firmer). Immediately transfer to an ice bath for 5 minutes, then peel and set aside.

cook noodles

Bring a separate pot of salted water to a rolling boil. Cook ramen noodles according to package instructions (usually 2–4 minutes for fresh, 4–6 minutes for dried) until just al dente. Drain and rinse quickly under hot water to remove excess starch; toss with a little neutral oil to prevent sticking and keep warm.

prepare vegetables

Trim and slice shiitake mushrooms. In a medium skillet over medium-high heat, add 1 tsp neutral oil and sauté mushrooms until browned and tender, 5–7 minutes; season with a pinch of salt. Quickly blanch halved baby bok choy in boiling water 30–40 seconds until bright green and just tender, then transfer to iced water to stop cooking; drain before serving.

make yuzu radish

Thinly julienne the daikon radish to make about 1 cup. In a small bowl combine yuzu juice, rice vinegar, sugar and sesame oil; stir until sugar dissolves. Toss radish with dressing and let sit at least 10 minutes to lightly pickle and develop brightness. Stir in toasted sesame seeds and set aside.

slice scallions and nori

Thinly slice scallions on the bias and cut nori sheet into thin strips. Put chili oil in a small dish if using.

finish sesame oil

Combine white sesame oil and 1 tsp neutral oil; set aside for finishing drizzle.

Divide noodles among four bowls.

Ladle hot miso–squash broth over noodles until bowls are about three-quarters full.

Top each bowl with two mushroom spoonfuls, one halved baby bok choy, and one soft-boiled egg cut in half (yolk-side up). Arrange a small mound of yuzu-pickled radish on each bowl.

Scatter sliced scallions, nori strips and a pinch more toasted sesame seeds over each bowl. Drizzle a few drops of the sesame finishing oil and, if desired, 1/2 tsp chili oil per bowl for heat.

Serve immediately, with extra soy or chili oil on the side. Enjoy.