Ramen soups are the rage these days and we love them as well, however, we replaced the pasta noodles with two types of our own, so to speak; our zucchini squash “zoodles” and spaghetti squash “spoodles”.

We make a basic ramen soup broth using organic white miso. For times when we want it to be vegetarian, we just don’t add the bonito flakes.

Note:  You will need either a mandolin or a vegetable spiralizer to make the zoodles.

Preparation Time:  30 minutes

Cooking Time:  15 minutes (for spaghetti squash), 10 minutes for ramen miso broth

Yields:  2 qts

Ingredients:

• 1 medium to large zucchini squash
• 1 small to medium spaghetti squash
• 1 small to medium head of escarole
• 1 medium globe eggplant
• 2 tbsp plus 1/2 tsp extra virgin olive oil
• 2 qts of water or vegetable stock
• 2-3 tbsp organic white miso paste
• Optional ingredients:
  • Dried bonito (tuna) flakes (to add to the broth)
  • Sliced brown cremini or white button mushrooms
  • Sliced scallions (green and white parts)
  • Red chili flakes
  • Fresh chilis sliced

Preparation:

• Preheat the oven to 350F, place one rack on the top level and a second on the middle level.
• Wash zucchini squash, cut off both ends, carefully process through a mandolin, or a vegetable spiralizer; set aside.
• Wash the spaghetti squash, slice in half lengthwise, remove the seeds and inner membranes; set aside.
• Wash the eggplant, slice into bite sized pieces about 1/4 inch to 1/2 inch thick and 1 inch long; set aside.
• Wash the escarole very well as it may be sandy (you may have to wash a couple of times), spin dry then cut into bite-sized pieces; set aside.

Cooking:

• Spaghetti squash
  • Rub the 1/2 tsp of olive oil onto the cut sides of the spaghetti squash, place cut side down onto a baking tray and onto the middle-level rack in the oven preheated to 350F.
  • Cook for 10 to 15 minutes or until the squash is soft to the touch.
  • Carefully remove from the baking tray from the oven and allow to cool.
  • When cool enough to handle use a fork to separate the spaghetti squash “spoodles” from the outer skin.
  • Place the noodles in a serving bowl, cover, keep warm.
• Roasted eggplant
  • Raise the temp setting of the oven to broil.
  • Place the eggplant pieces into a mixing bowl, drizzle the 2 tbsp of extra virgin olive oil, a pinch of salt and a couple turns of a black pepper mill, stir to mix well.
  • Place the pieces onto a baking tray and then onto the top level in the oven preheated to broil.
  • Occasionally stir the eggplant to ensure both sides get nice and caramelized; about 15 minutes.
  • Carefully remove the tray from the oven and allow to cool before placing the roasted eggplant into a serving bowl.
• Miso ramen broth
  • Add the water (or veg stock) and organic white miso paste to a medium to large soup pot, bring to a boil, reduce to a brisk simmer, stir to ensure the miso paste is fully incorporated.
    • At this point you may add the bonito flakes if you so choose.
  • Cook for 10 minutes.
  • Your miso ramen broth is ready!

Serving:

• Ladle the steaming hot broth into small soup bowls.
• Add some of either squash noodles, escarole and roasted eggplant, gently stir to warm them up.
• Your squash noodles miso ramen soup with escarole and roasted eggplant is ready!

Enjoy!