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!
- 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.
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!