Miso Tahini Ramen
Ingredients
- 1/4 cup kabocha squash seeded, halved and sliced into 1/4-inch arcs
- 1/4 cup white cabbage cored and sliced into thin strips
- 1/2 cup shiitake mushrooms de-stemmed and sliced thin
- 1/2 cup broccoli chopped
- 1 each zucchini julienned to make ramen “noodles”
- 4 cups water
- 4 tablespoons white miso paste
- 2 tablespoons tamari
- 1/4 cup tahini
- 1/2 each lemon juice of
- to taste hot red pepper
Instructions
- Add the squash to a large pot, cover with the water, and bring to a boil. Lower heat and simmer until the squash is tender, about 10 minutes.
- Remove the pot from the heat and let it cool just slightly. Pour a few tablespoons of the hot water into a small bowl and whisk in the miso to thin it out.
- Stir the thinned miso back into the pot. Add cabbage, broccoli and mushrooms and simmer until vegetables are tender, about 5 minutes.
- Add the tahini and lemon juice. Add tamari and season to taste.
- To serve, ladle broth and veggies into bowls and top with shredded zucchini and hot pepper.
