Miso ramen With Roasted Squash and Cabbage
Note: Miso is a paste that comes in a plastic container n the refrigerated section of the supermarket.
• 1 small butternut squash (1 1/2 to 2 lb.), peeled, seeded and cut into 3/4-in. chunks
• 1 tbsp. sesame oil
• Salt and black pepper
• 1/4 large Savoy cabbage head (about 6 oz), cut into 1-in. pieces
• 10 oz. ramen noodles
• 2 c. vegetable or chicken stock
• 1/4 c. white miso (see Note)
• 4 green onions, thinly sliced
Heat the oven to 400 degrees. Toss the squash with the sesame oil and place on a rimmed baking sheet; season with salt and pepper. Roast the squash for 10 minutes. Add the cabbage to the baking sheet, stir, and continue to roast, stirring occasionally, until both the squash and the cabbage are tender and lightly browned, about 30 minutes.
Bring a large pot of water to a boil and salt it. Add the ramen and cook until al dente, usually 3 to 4 minutes, depending on the package instructions; drain thoroughly.
Combine the stock and 2 cups water in a medium saucepan over high heat. When it comes to a boil, remove the pan from the heat and whisk in the miso until it dissolves.
Divide the ramen, squash, cabbage and green onions among 4 serving bowls. Pour 1 cup of the miso broth into each bowl, and serve immediately.
Nutrition information per serving:
Calories 400 Fat 5 g Sodium 1,450 mg Sat. fat 1 g