Miso Ramen & Tempura Acorn Squash with Tatsoi & Soft-Boiled Eggs

Miso Ramen & Tempura Acorn Squash

with Tatsoi & Soft-Boiled Eggs

40 MIN
4 Servings
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From the Test Kitchen

This stunning seasonal ramen is as gorgeous as it is delicious. We’re starting with chewy black rice noodles, which turn deep purple and develop a rich, nutty flavor when cooked. We’re also adding tender tatsoi (a Chinese cabbage variety), silky soft-boiled eggs and crispy slices of acorn squash, dipped in rice flour batter and lightly pan-fried. It all comes together in a rich broth, made with sweet white miso paste, sesame oil and aromatics.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a small pot of salted water to boiling on high. Once boiling, carefully add the eggs. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops. Cut off and discard the tatsoi roots; roughly chop. Cut off and discard the squash ends. Halve the squash lengthwise; discard the pulp and seeds, then slice into ¼-inch-thick pieces. Peel and mince the ginger. In a bowl, combine the miso paste, ponzu sauce and mirin.

Cook the noodles:
3 Cook the noodles:

Add the noodles to the large pot of boiling water. Cook, gently stirring to separate the noodles, 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking. Divide the cooked noodles between 4 bowls and set aside in a warm place. Rinse and dry the pot.

Make the broth:
4 Make the broth:

In the same pot, heat the sesame oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the tatsoi. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 4 cups of water; season with salt and pepper. Stir in the miso mixture. Bring to a simmer; reduce the heat to medium. Simmer, stirring occasionally, 12 to 14 minutes, or until the liquid is slightly reduced in volume. Remove from heat.

Coat & cook the squash:
5 Coat & cook the squash:

While the broth simmers, in a large bowl, whisk together the rice flour and ½ cup plus 2 tablespoons of water; season with salt and pepper. Working in batches, dip the squash in the batter (letting any excess drip off). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, carefully add the squash. Cook 3 to 5 minutes per side, or until crispy and tender. Transfer to a paper towel-lined plate; immediately season with salt.

Finish & serve your dish:
6 Finish & serve your dish:

Transfer the peeled eggs to a cutting board and slice in half; season with salt and pepper. Divide the broth, cooked squash and sliced eggs between the bowls of cooked noodles. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook & peel the eggs:
1 Cook & peel the eggs:

Heat a small pot of salted water to boiling on high. Once boiling, carefully add the eggs. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place.

2 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the scallion roots; thinly slice, separating the white bottoms and green tops. Cut off and discard the tatsoi roots; roughly chop. Cut off and discard the squash ends. Halve the squash lengthwise; discard the pulp and seeds, then slice into ¼-inch-thick pieces. Peel and mince the ginger. In a bowl, combine the miso paste, ponzu sauce and mirin.

Cook the noodles:
3 Cook the noodles:

Add the noodles to the large pot of boiling water. Cook, gently stirring to separate the noodles, 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking. Divide the cooked noodles between 4 bowls and set aside in a warm place. Rinse and dry the pot.

4 Make the broth:

In the same pot, heat the sesame oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the tatsoi. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add 4 cups of water; season with salt and pepper. Stir in the miso mixture. Bring to a simmer; reduce the heat to medium. Simmer, stirring occasionally, 12 to 14 minutes, or until the liquid is slightly reduced in volume. Remove from heat.

Make the broth:
Coat & cook the squash:
5 Coat & cook the squash:

While the broth simmers, in a large bowl, whisk together the rice flour and ½ cup plus 2 tablespoons of water; season with salt and pepper. Working in batches, dip the squash in the batter (letting any excess drip off). In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once hot enough that a drop of batter sizzles immediately when added, carefully add the squash. Cook 3 to 5 minutes per side, or until crispy and tender. Transfer to a paper towel-lined plate; immediately season with salt.

6 Finish & serve your dish:

Transfer the peeled eggs to a cutting board and slice in half; season with salt and pepper. Divide the broth, cooked squash and sliced eggs between the bowls of cooked noodles. Garnish with the green tops of the scallions. Enjoy!

Finish & serve your dish:
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