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

Ingredients:

• 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

Preparation:

• 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.

Cooking:

• 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

Serving:

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

Enjoy!