On a weeknight—properly, particularly on a weeknight—I need every ingredient that I take advantage of for dinner to do essentially the most it presumably can. That’s why if I’m utilizing tomato paste, I caramelize it. If I’m frying bacon, I use the rendered fat for a salad dressing. And that’s why the following time I make pumpkin soup, I’m coming again to this brilliant new recipe from Epi contributor Hetty McKinnon.
Hetty says she “loves a big-flavored broth.” To get there—with none meat concerned—she begins by roasting kabocha squash to pay attention its taste and caramelize its pure sugars. So as to add much more dimension, she coats the uncooked kabocha (earlier than roasting) in a maple glaze that’s been given a one-two savory, umami-rich punch of soy sauce and miso. “In my taste world,” she tells us, “candy loves salt, so I really like the addition of miso.”
As soon as the roasted, glazed squash is out of the oven, it might already be thought-about a superb aspect dish. Go forward and eat it simply as is, should you’d like. Or, take McKinnon’s subsequent step: Purée a portion of the roasted squash with extra miso and a ginger-and-garlic enhanced vegetable broth. Store-bought is ok right here, however verify the label first: You’re not searching for one with a ton of honey or sugar within the combine, for the reason that squash and maple syrup provides all of the sweetness you want. The ultimate broth is thinner than your common puréed pumpkin soup, however silkier, with a bit extra physique than the same old miso ramen broth. The underlying sweetness is earthy, not candied.
You’ll must boil some salted water to briefly prepare dinner some bouncy fresh ramen noodles. However that pasta water additionally does double obligation: McKinnon blanches quick-cooking broccolini within the salty tub earlier than the noodles go in.
To complete the bowls, she arranges the tender broccolini on prime of the noodles, together with a number of wedges of reserved squash, which provides the soup a satisfying chunk. A remaining flourish of cilantro and dinner is finished.
It’s a extremely autumnal noodle soup that occurs to be vegan and will even be gluten-free if you need it to be: simply swap out the ramen for all-buckwheat soba noodles. (If utilizing dried noodles as an alternative of recent, you’ll solely want about 12 ounces right here.) It’s additionally simple to blanch further broccolini (to toss with a spicy vinaigrette), roast further squash (for a fall-favorite sandwich), or each (to make fast work of a seedy hummus bowl) for later within the week. And should you simply wish to make this soup a second time (spoiler alert: you’ll) you gained’t thoughts having a few extra vegetables available—particularly after they style this good.
Miso-Squash RamenHetty McKinnon
Initially Appeared on Epicurious