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

  • Servings: 2 qts
  • Difficulty: easy
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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.



  • 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



  • 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.


  • 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!


  • 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” 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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