Halloween Squash Miso Ramen with Black Sesame Tofu

A autumnal, spooky miso ramen soup with orange Hokkaido squash, crispy tofu with black sesame, and a poached egg that peers out of its shell like an eye. The broth is rich, mildly savory, and pleasantly spicy with chili.

By yumbelo · 2 servings · 60 minutes

Halloween Squash Miso Ramen with Black Sesame Tofu

Ingredients

  • 200 g Ramen noodles (wheat)
  • 300 g Hokkaido squash
  • 200 g firm tofu
  • 2 tbsp black sesame seeds
  • 1 tbsp sesame oil
  • 2 tbsp light miso paste
  • 800 ml vegetarian vegetable stock
  • 1 tbsp soy sauce
  • 20 g ginger
  • 2 pc garlic cloves
  • 1 tsp Sambal Oelek
  • 2 pc eggs
  • 150 g pak choi
  • 100 g shiitake mushrooms
  • 2 pc spring onions
  • 0.5 pc lime
  • 1 tbsp cooking oil
  • pinch salt
  • pinch pepper

Method

  1. Deseed the squash, cut into thin wedges and roast on a baking tray with one tablespoon of cooking oil, salt and pepper at 200 °C for about 20 minutes, until soft and lightly browned.
  2. Pat the tofu dry, cut into roughly 1.5 cm cubes and gently toss in a bowl with the black sesame seeds, one tablespoon of soy sauce and one tablespoon of sesame oil.
  3. Cook the eggs in boiling water for six minutes, cool immediately in cold water, peel and let them soak in the soy sauce mixture.
  4. Thinly slice the shiitake mushrooms, peel and finely grate the ginger, finely chop the garlic and cut the spring onions into rings.
  5. Heat some cooking oil in a large pot and fry the ginger, garlic and mushrooms for about four minutes, until the mushrooms take on colour.
  6. Pour in the vegetable stock, bring to a boil and simmer gently over medium heat for ten minutes.
  7. Stir the miso paste smooth in a ladle of broth, return it to the pot and stir in the Sambal Oelek; do not let it boil again so the miso keeps its aroma.
  8. Cook the ramen noodles in separate water according to the package instructions, drain and rinse briefly under cold water.
  9. Trim the pak choi, halve it and blanch it in the hot broth for one to two minutes.
  10. Divide the noodles between two bowls, ladle the broth over them, and arrange the pak choi, squash and tofu on top.
  11. Halve the eggs and add them, serve with spring onions and lime wedges; enjoy sprinkled with sesame seeds.