Miso-Squash Ramen
This was a pantry recipe that I kind of made up while also using a couple of recipes from the internet as a basis. This was to use up the white miso that was starting to go bad in the fridge. Miso-Squash Ramen Serves: 4 - 6 Time: 20 minutes Ingredients: Squash 1 Tbsp. extra-virgin olive oil 1 Tbsp. white miso 2 tsp. pure maple syrup or brown sugar 1 tsp. regular soy sauce or tamari 1 small butternut squash (about 2 lb.), peeled, cut into 1" pieces 1 tbsp coconut or sesame oil 1/2 yellow onion, thinly sliced 2 garlic cloves, minced 1 tbsp fresh ginger, peeled and minced Frozen kale (maybe 3 ice cubes worth?) 6 ounces tofu, cubed 4 cups vegetable broth 1 tbsp. yellow miso 8 ounces rice noodles 2 green onions, thinly sliced Cilantro, for serving Steps: Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. P
