date: 2020-08-24T17:31:08.648Z image: https://img-global.cpcdn.com/recipes/60b0b9921929e58d/751x532cq70/miso-squash-noodles-vegetarian-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/60b0b9921929e58d/751x532cq70/miso-squash-noodles-vegetarian-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/60b0b9921929e58d/751x532cq70/miso-squash-noodles-vegetarian-recipe-main-photo.jpg author: Leonard Bryant ratingvalue: 4.9 reviewcount: 7641 recipeingredient: - "1/2 squash chopped and seeded" - "1 tbsp 1 tsp olive oil" - "1 1/2 litres veggie vegan stock" - "1 garlic clove crushed" - "3 cm chunk of ginger grated" - "2 tbsp white miso paste" - "200 g greens eg tatsoi choisum pak choi" - " Enough noodles i used udon today" - "2 eggs" - " some spring onions and soy sauce and sesame seeds to serve if you like" recipeinstructions: - "Preheat oven to 180C. Toss the squash in 1 tbsp of oil then lay out on a lined baking tray. Roast for 30-35 mins - until tender." - "In a large pan, heat 1 tsp of oil. Add garlic and ginger and sauté for a few minutes." - "Add the stock. Bring to boil and then simmer - then add the miso. Simmer for 15 mins." - "In another pan: boil water, cook noodles according to their directions and then drain." - "Meanwhile.. soft-boil the eggs. Bring a small saucepan of water the boil, add the eggs for 4-6 mins; remove the eggs; run them under cold water and then peel and cut in half lengthways." - "Back to the miso/ stock mix... add the noodles and the greens. Cook for 2 mins until greens are just wilting." - "Ladle the noodle/ greens mix into bowls; top with the squash and an egg. Add the spring onions, sesame seeds and soy sauce if using. Enjoy 😋" categories: - Recipe tags: - miso - squash - noodles katakunci: miso squash noodles nutrition: 262 calories recipecuisine: American preptime: "PT40M" cooktime: "PT43M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, miso squash noodles - vegetarian. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious. Miso squash noodles - vegetarian is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It's simple, it is fast, it tastes yummy. Miso squash noodles - vegetarian is something that I have loved my whole life. They're nice and they look fantastic. This miso noodle soup is one of my favourite comfort foods whenever I'm feeling blue or under the weather. Probiotic goodness from the miso revives your gut. A restorative miso and soba noodle soup with vegetables, sort of like a vegetarian chicken noodle soup with an Asian spin. Stir in the tofu, bell pepper, onions, miso, ginger, and ⅛ teaspoon crushed red. To get started with this particular recipe, we must first prepare a few components. You can have miso squash noodles - vegetarian using 10 ingredients and 7 steps. Here is how you cook that. ##### The ingredients needed to make Miso squash noodles - vegetarian: 1. Make ready 1/2 squash, chopped and seeded 1. Make ready 1 tbsp + 1 tsp olive oil 1. Get 1 1/2 litres veggie/ vegan stock 1. Take 1 garlic clove, crushed 1. Make ready 3 cm chunk of ginger, grated 1. Take 2 tbsp white miso paste 1. Get 200 g greens eg tatsoi, choisum, pak choi 1. Make ready Enough noodles - i used udon today 1. Take 2 eggs 1. Make ready some spring onions and soy sauce and sesame seeds to serve if you like This vegetarian miso ramen is extremely flexible. We recommend slightly richer accompaniments, such as the baked tofu (recipe below) and roasted winter squash or sweet potatoes. Vegetarian miso ramen is an easy, gut healthy ramen recipe filled with miso, garlic, ginger, shitake mushrooms, kale and a soft boiled egg. These noodles are definitely a step up from the noodles that come in the instant noodle soup packets, so if you have an Asian grocery nearby I highly suggest. ##### Instructions to make Miso squash noodles - vegetarian: 1. Preheat oven to 180C. Toss the squash in 1 tbsp of oil then lay out on a lined baking tray. Roast for 30-35 mins - until tender. 1. In a large pan, heat 1 tsp of oil. Add garlic and ginger and sauté for a few minutes. 1. Add the stock. Bring to boil and then simmer - then add the miso. Simmer for 15 mins. 1. In another pan: boil water, cook noodles according to their directions and then drain. 1. Meanwhile.. soft-boil the eggs. Bring a small saucepan of water the boil, add the eggs for 4-6 mins; remove the eggs; run them under cold water and then peel and cut in half lengthways. 1. Back to the miso/ stock mix... add the noodles and the greens. Cook for 2 mins until greens are just wilting. 1. Ladle the noodle/ greens mix into bowls; top with the squash and an egg. Add the spring onions, sesame seeds and soy sauce if using. Enjoy 😋 Vegetarian miso ramen is an easy, gut healthy ramen recipe filled with miso, garlic, ginger, shitake mushrooms, kale and a soft boiled egg. These noodles are definitely a step up from the noodles that come in the instant noodle soup packets, so if you have an Asian grocery nearby I highly suggest. Miso may not be an ingredient on most traditional Thanksgiving tables, but it certainly bumps up the flavors more commonly created. Mild-flavored spaghetti squash is a great swap for noodles, but here it's showcased on its own dressed with a healthy dressing spiked with salty miso. Serve with roasted chicken or fish. So that is going to wrap it up for this special food miso squash noodles - vegetarian recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!