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

Miso Ramen & Tempura Acorn Squash

with Tatsoi & Soft-Boiled Eggs

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving

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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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!

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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: