Miso Ramen Bowl with Roasted Squash, Daikon, & Tatsoi

Prep Time:

45 min.

Cook Time:

1 hr. 45min.

Serves:

4, 1 3/4 cup each

Level:

Dinner Ideas

About the Recipe

4 large eggs
3 cups 1/2-inch diced winter squash
2 tablespoons avocado oil
1/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sesame oil
1 teaspoon chopped fresh ginger
4 cups tatsoi, watercress or spinach, tough stems removed
4 tablespoons sweet white miso paste, divided
4 tablespoons tahini, divided
4 teaspoon no-chicken or vegetable concentrate, divided
4 cups boiling water, divided
2 (5 ounce) packages fresh ramen noodles, cooked according to package directions
1/4 cup shredded daikon radish
2 teaspoons chili crisp
2 teaspoon furikake seasoning

Place eggs in a medium saucepan and cover with water. Bring to a simmer over medium-high heat. Once bubbling, turn off the heat, cover and let sit for 6 minutes. Transfer the eggs to a bowl of ice-cold water or run cold water over the eggs until they are cool enough to peel. Peel, halve and set aside.
Preheat oven to 400 degrees F. Toss squash, oil salt and garlic powder together in a medium bowl. Spread in an even layer on a large baking sheet and roast, stirring once, until golden brown, about 20 minutes. Set aside.
Heat sesame oil in a medium skillet over medium-high heat. Add ginger and cook until sizzling and fragrant, about 1 minute. Add tatsoi (or spinach or watercress). Cook, stirring until wilted, about 1 minute more. Set aside.
Add 1 tablespoon miso paste, 1 tablespoon tahini and 1 teaspoon broth concentrate to 4 large ramen or soup bowls. Add 1 cup boiling water to each and whisk each until combined.
Meanwhile, cook ramen noodles according to package directions. Drain and divide ramen noodles evenly among the 4 broth-filled bowls. Top each bowl with 2 egg halves and equal amounts, squash, cooked greens, daikon, furikake and chili crisp.