Description
This cozy Kabocha Squash Ramen features a creamy, slightly sweet squash broth paired with noodles and your favorite ramen toppings. A hearty, warming dish that’s perfect for cool weather.
Ingredients
Scale
- 1 small kabocha squash (about 2 lbs), peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 cups vegetable broth
- 2 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 8 oz ramen noodles
- 1 cup baby spinach
- 1/2 cup corn kernels
- 2 green onions, sliced
- Soft-boiled eggs (optional, omit for vegan)
- Nori sheets, for garnish
- Toasted sesame seeds, for topping
Instructions
- Heat olive oil in a pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant, about 3–4 minutes.
- Add cubed kabocha squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 15 minutes.
- Blend the squash mixture with an immersion blender (or carefully in batches in a blender) until smooth and creamy.
- Stir in miso paste, soy sauce, rice vinegar, and sesame oil. Adjust seasoning to taste.
- Meanwhile, cook ramen noodles according to package directions; drain.
- Divide noodles into bowls. Ladle the kabocha broth over top.
- Add spinach, corn, green onions, and toppings of choice such as soft-boiled egg, nori, and sesame seeds.
- Serve hot and enjoy this comforting ramen!
Notes
For a completely vegan version, skip the egg or use tofu as a protein topping. Kabocha squash gives a naturally creamy texture, so no dairy is needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg
Keywords: kabocha ramen, squash ramen, miso ramen, vegetarian ramen, vegan ramen