Recipe: Delicata Miso Ramen

Post by Olivia Blodgett, Registered Dietitian

Recipe adapted from

I came across a version of this recipe on Instagram and knew I needed to try it immediately. This year we grew only 6 delicata and while the number was slightly disappointing, it has inspired me to do something really special with each and every one of them. This soup was the grand finale for my final delicata. As I enjoy the nourishing comfort of this soup on a rainy day, I dream of the sunny afternoon in August I harvested this squash.


  • Squash
    • 1 Tbsp. olive oil
    • 1 Tbsp. miso
    • 1 tsp. tamari
    • 1 delicata squash (about 2 lb.), peeled, seeded cut into 1″-thick semi circles
  • Broth and assembly
    • 1 Tbsp. extra-virgin olive oil
    • 1 (1″) piece ginger, coarsely chopped
    • 2 garlic cloves, coarsely chopped
    • 4 cups low-sodium vegetable broth
    • 2 Tbsp. miso
    • 2 Tbsp toasted sesame oil
    • 2 Tbsp tamari
    • salt, freshly ground pepper
    • 10-12 ounces fresh ramen noodles
  • Optional Additions: 6 minute eggs, sauteed bok choy, cilantro and/or tofu


  1. Squash
    1. Preheat oven to 400°F. Whisk oil, miso and tamari in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 20-25 minutes.
  2. Broth and assembly
    1. Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat.
    2. Set 4 roasted squash wedges aside for serving. Add miso, toasted sesame oil, tamari and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper.
    3. Prepare noodles according to packet directions and any other toppings that you would like. Drain and divide noodles among bowls.
    1. Ladle broth over noodles and arrange toppings and reserved squash on top.

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