Late-Fall Vegetable Ramen In Miso-Ginger Broth

MAKES 8 TO 10 PORTIONS OR 6 FULL SERVINGS

This is a very simplified version of ramen, the classic Japanese noodle soup. While you simmer a variety of late-fall vegetables in a miso-and-ginger–flavored broth, you cook the ramen noodles. To serve, you can top each bowl with crunchy slices of sunchokes (Jerusalem artichokes) and spicy mustard greens if you want to make your ramen even more interesting. This broth is serious comfort food, perfect for a sore throat or for when you’re feeling down. I love ginger, and the more the merrier. This is a strong ginger statement, so feel free to use the smaller amount if you’re not crazy about the rhizome. This also tastes really great with chicken stock instead of vegetable broth.

Ingredients

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1 Tbsp canola oil
1 1/2 oz [40 g] fresh ginger, peeled; half chopped and half cut into thin matchsticks
3 scallions, finely chopped
2 medium carrots, peeled and cut on the diagonal into 1/2-in [12-mm] pieces
9 1/2 oz [270 g] seeded, peeled fall squash, such as butternut, cut into 1/2‑in [12-mm] cubes
Freshly ground black pepper
2 1/2 Tbsp white miso paste
1/2 tsp chili oil, sesame chili oil, or hot-pepper sauce
1 Tbsp soy sauce
6 cups [1.4 L] Vegetable Stock or canned low-sodium broth
14 oz [400 g] udon or ramen wheat noodles
1 cup [230 g] peeled, thinly sliced sunchokes or sliced water chestnuts (optional)
1/2 cup [30 g] packed chopped mustard greens or other spicy fresh greens (optional)

Directions

In a large stockpot over low heat, warm the canola oil. Add all the ginger and half the scallions and cook, stirring, for 3 minutes. Add the carrots and squash, season with pepper, and cook, stirring, for another 3 minutes. Add the miso paste and stir until the vegetables are well coated, then add the chili oil, soy sauce, and vegetable stock. Turn the heat to high and bring to a boil. Turn the heat to low, partially cover, and simmer for 15 to 20 minutes, or until the vegetables are just tender.
Meanwhile bring a large pot of water to a boil over high heat. Add the noodles and boil them for about 3 minutes, or until just tender. Transfer the noodles to a colander and drain.
Divide the noodles among mugs or bowls and top with equal portions of broth and vegetables. Top with the remaining scallions and the sunchokes and mustard greens, if desired, and serve.

TO GO: Boil the noodles at home but cook them for only 2 minutes. Drain them and let cool. Pack the noodles with about 1/3 cup [80 ml] of the cooking liquids (so they don’t clump up and stick together) in a covered container. Pack the sunchokes and mustard greens separately. Reheat the soup at the party. Be sure to drain the noodles before adding to the hot soup, where they will finish cooking.

From Soup Swap by Kathy Gunst (Chronicle Books, 2016).