Delicata Squash Ramen

Rinse and dry the produce. Preheat oven to 400°F. Place a large pot of salted water on to boil. Trim the ends off the delicata squash and halve. Use a spoon to scoop out the seeds. Cut squash into ½ inch thick rounds and place on a baking sheet. Toss with 2 tsp vegetable oil, sprinkle with salt and as much or as little togarashi as you’d like, and roast until slightly caramelized and tender, about 15 to 20 minutes.

Drain the Wildwood® SprouTofu® and cut into 1 inch cubes. Place a medium nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Season the tofu with salt and add to the hot skillet. Cook until the bottom of each piece is golden brown, about 4 to 5 minutes. Flip and cook an additional 3 minutes. Transfer tofu to a plate and cover to keep warm.

Once the water is boiling, add the buckwheat soba noodles and let cook for 2 minutes. Gently separate noodles with a fork and cook until al dente, an additional 2 to 3 minutes. Drain the noodles and rinse under cool water.

Chop the yu choy into large pieces.Thinly slice the scallion, keeping the greens and white separate. Wipe the large pot clean and place over medium-high heat with 2 tsp vegetable oil. Once hot, add the yu choy and scallion whites and cook for 1 to 2 minutes.

Add the miso paste, tamari, half the chili garlic sauce, and 2 cups water to the pot. Whisk to incorporate. Bring miso broth to a simmer and then reduce heat to low. Season with salt and let the broth gently simmer until you are ready to build your ramen bowls.

Divide the buckwheat noodles between large bowls. Top with miso broth, tofu, delicata squash, and scallion greens. Drizzle with sweet soy and serve with any remaining chili garlic sauce. Grab your chopsticks and enjoy!