Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Use a spiralizer, mandolin, food processor, or just thinly slice any type of squash to make the “ramen” noodles for this recipe.


Preparation Time:  30 minutes

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

Yields:  2 qts


  • 1 medium to large zucchini 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 flakes (to add to the broth)
    • Sliced scallions (green and white parts)
    • Red chili flakes
    • Fresh chilis sliced



  • Wash zucchini or other squash, cut off both ends, carefully process through a mandolin, or a vegetable spiralizer; 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, then cut into bite-sized pieces; set aside.


  • Roasted eggplant
    • Set 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.
    • 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.
      • Add the bonito flakes (optional)
    • Cook for 10 minutes


  • Ladle the steaming hot broth into small soup bowls.
  • Add some squash noodles, escarole and roasted eggplant, gently stir to warm them up.



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