Vegetarian Ramen with Roasted Kabocha Squash

Preheat oven to 400°F (200°C). Toss the cubed kabocha squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.

While the squash is roasting, prepare the broth. Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for 1 minute more, until fragrant.

Add sliced shiitake mushrooms to the pot and cook until softened and lightly browned, about 5 minutes.

Pour in vegetable broth, soy sauce (or tamari), mirin, and sesame oil. Add dried kombu. Bring to a simmer and cook for at least 15 minutes to allow the flavors to meld. Remove the kombu after simmering. Taste and adjust seasonings as needed.

While the broth is simmering, cook the eggs. Bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully.

Cook the ramen noodles according to package directions. Drain well.

To assemble the ramen, divide the cooked noodles among 4 bowls. Ladle the hot vegetable broth over the noodles. Top each bowl with roasted kabocha squash, seasoned bamboo shoots, nori strips, and a halved soft-boiled egg. Garnish with sliced green onions.

Serve immediately with chili oil on the side, if desired.