Description
Warm your soul and impress your taste buds with this amazing honeynut squash miso ramen. It’s also easy enough for a weeknight meal!
Ingredients
Scale
- 2 Honeynut Squash (Halved and Seeds Removed)
- 2 Red Onions (Sliced Thin)
- 1 Cup Shitake Mushrooms (We like to use dried because we always have them on hand but fresh works too.)
- 4 Green Onions (Sliced)
- 1 Bunch Swiss Chard (Stems Removed, Chopped)
- 1 Bunch Fresh Basil Leaves
- 3 Tbsp White Miso Paste
- 2 Tbsp Chili Sauce
- 4 Cups Vegetable Broth
- Dried Ramen Noodles (or fresh if you can find them!)
- ½ Cup Raw Cashews (Roughly Chopped) (Garnish)
- 1 Lime (Quartered)
Instructions
- Preheat the oven to 400℉. Wash and Prepare all of the ingredients.
- On a baking sheet thinly coasted with oil, place the squash cut side down. Bake for 15-20 minutes.
- In a deep sided frying pan, Put 1 Tbsp of oil along with the sliced red onion. Over medium high heat, cook the onions stirring frequently until they have caramelized, about 15 minutes.
- Once the onions have caramelized, add the Sliced mushrooms and half of the green onion. Cook and stir frequently for an additional 2 minutes.
- Next, add the miso paste and chili sauce. Stir until it is thoroughly mixed into the onions and mushrooms.
- Add the vegetable stock to the pan and allow it to come to a simmer stirring occasionally.
- Once the broth is simmering add the dried ramen noodles and the swiss chard. Cook for 4 minutes more allowing the noodles to soften and the swiss chard to wilt.
- Serve in a bowl along with the squash as well as basil, cashews, green onion and lime wedges as a garnish and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Equipment
Buy Now → Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Miso Ramen, Honeynut Squash Recipe, Vegan Ramen with Squash Recipe