Vegetarian Ramen with Roasted Kabocha Squash

A hearty and flavorful vegetarian ramen featuring a rich vegetable broth, sweet roasted kabocha squash, savory bamboo shoots, nori, and a perfectly soft-boiled egg. Easily made gluten-free with gluten-free noodles.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.96/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1Kabocha Squash(about 2 lbs, seeded and cubed)

£3.50

2tablespoonsOlive Oil

£0.30

0.5teaspoonSalt(plus more to taste)

£0.01

0.3teaspoonBlack Pepper(plus more to taste)

£0.05

1tablespoonVegetable Oil

£0.10

1Onion(chopped)

£0.50

4clovesGarlic(minced)

£0.20

1tablespoonGinger(grated)

£0.25

8ouncesShiitake Mushrooms(sliced)

£3.50

8cupsVegetable Broth(low sodium)

£1.50

2tablespoonsSoy Sauce(Tamari for gluten-free)

£0.20

1tablespoonMirin

£0.75

1teaspoonSesame Oil

£0.30

4inchDried Kombu(piece)

£1.00

8ouncesDried Noodles(Ramen or Gluten-Free Ramen)

£1.50

1canBamboo Shoots(sliced, seasoned with soy sauce and sesame oil (optional))

£1.20

4sheetsNori Seaweed(cut into strips)

£2.00

4Eggs

£1.50

2Green Onions(sliced, for garnish)

£0.50

to tasteChili Oil(optional, for serving)

£1.00

Total Cost

£19.86

£4.96 per serving

Instructions

1.
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.
2.
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.
3.
Add sliced shiitake mushrooms to the pot and cook until softened and lightly browned, about 5 minutes.
4.
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.
5.
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.
6.
Cook the ramen noodles according to package directions. Drain well.
7.
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.
8.
Serve immediately with chili oil on the side, if desired.

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My Notes

Nutrition Information

Nutrition per serving (600g)

650 kcal / 2720 kJ

Carbs

85g

33% of RDA

Fat

25g

36% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer broth, add a tablespoon of miso paste to the broth during the last few minutes of simmering.

You can prepare the roasted kabocha squash and soft-boiled eggs ahead of time and store them in the refrigerator until ready to use.

Adjust the amount of soy sauce or tamari to your taste.

Feel free to add other toppings such as spinach, bean sprouts, or tofu.

Cooking Equipment

Oven

Large Pot

Small Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer broth, add a tablespoon of miso paste to the broth during the last few minutes of simmering.

You can prepare the roasted kabocha squash and soft-boiled eggs ahead of time and store them in the refrigerator until ready to use.

Adjust the amount of soy sauce or tamari to your taste.

Feel free to add other toppings such as spinach, bean sprouts, or tofu.

Vegetarian Ramen with Roasted Kabocha Squash

Ingredients

Instructions