Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

  • Servings: 2 qts
  • Time: 30min/prep; 30min/cook
  • Difficulty: easy
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squash-noodle-miso-ramen-with-escarole-and-roasted-eggplant-lr-6903

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.

INGREDIENTS

miz-for-squash-noodle-miso-ramen-with-escarole-and-roasted-eggplant-lr-6892

  • 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

DIRECTIONS

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!

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!

squash-noodle-miso-ramen-with-escarole-and-roasted-eggplant-lr-6903

squash-noodle-miso-ramen-with-escarole-and-roasted-eggplant-lr-6919
ENJOY!

Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

This is work done for Worden Farm’s new blog, http://www.wordenfarmtotable.com.  Reposted with their permission.

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