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:

1. Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25–30 minutes.
2. In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.
3. Add the kale, squash, and tofu, stirring to coat. Pour in the vegetable broth and bring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso and green onions and remove from heat.
4. Add noodles to a pot and cook according to packet directions. Drain and divide noodles among bowls. Ladle broth over noodles. 
5. Serve immediately with hot sauce of choice, cilantro, and extra green onions.

EAT