Acorn Squash Ramen

Preheat your oven to 400°F. Fill a medium saucepan with water and place over high heat. Rinse acorn squash and trim off the ends. Slice the squash into ½-inch thick rounds. Use a spoon to scrape out the seeds, and place the rounds on a baking sheet. Toss with 1 tbsp oil and sprinkle with togarashi and a pinch salt. Roast until slightly caramelized and tender, about 15 to 20 minutes.

Drain the tofu and cut it into 1-inch cubes. Place a medium nonstick skillet over medium-high heat and add 1 tbsp oil. Season tofu with salt and then add it to the skillet. Cook until the bottoms are golden brown, for about 2 to 3 minutes. Flip the cubes, and cook for another 2 to 3 minutes. Transfer tofu to a plate.

Once the water is boiling, add the buckwheat soba noodles and let cook for 2 to 3 minutes. Gently separate the noodles with a fork and cook until al dente, an additional 3 to 5 minutes. Strain the noodles into a colander and run under cool water to stop them from cooking.

Rinse and roughly dice the choy sum. Rinse and thinly slice the scallion — keep the greens and whites separate. Wipe the noodle saucepan clean and place over medium-high heat with 2 tsp oil. Once the oil is hot, add the scallion whites and choy sum and cook for 1 to 2 minutes.

Add the miso paste, tamari, half of the chili garlic sauce, and 2 cups water to the saucepan with the scallion and choy sum. Whisk well to combine. Bring broth just to a boil and then reduce heat to low. Season with salt and let broth gently simmer until you are ready to build your ramen bowls.

Divide the soba noodles between your bowls and pour the miso broth over them. Top with the tofu and togarashi acorn squash. Sprinkle on the scallion greens as a garnish, and drizzle the sweet soy and the extra chili garlic sauce (if you want things spicier) on top. Grab your chopsticks and enjoy!