Fall Vegetable Ramen

Preheat the oven to 425°F. Place a medium saucepan of salted water on to boil for the ramen noodles. Add the butternut squash to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt. Roast until tender and slightly caramelized, about 16 to 18 minutes.

Trim the Brussels sprouts and peel off and reserve as many whole leaves as you can. Thinly slice what remains of the cores. Thinly slice the Swiss chard leaves and stems. Peel and thinly slice the garlic. Thinly slice the scallions, keeping the greens and whites separate. Halve the lime and cut half into wedges. Thinly slice the Thai chiles.

Once the water in the saucepan is boiling, add the ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain noodles and rinse under cool water to stop the cooking process.

Return the saucepan to medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced garlic, sliced scallion whites, and just 1 tsp sliced Thai chile. Cook, stirring constantly, until fragrant, about 1 minute. Add 1 cup water, tamari, and red miso paste and whisk well to dissolve the miso. Add another 1½ cups water and ¼ tsp salt and bring the broth to a boil.

Once the broth is boiling, add the Brussels sprouts and sliced Swiss chard. Stir and cook until bright green, about 1 minute. Remove broth from the heat and add just half the lime juice. Taste and adjust the seasoning with salt.

Divide the ramen noodles between large bowls and ladle in the broth and vegetables. Top with roasted butternut squash, sliced scallion greens, remaining sliced Thai chile, and smoked nori spice. Serve with lime wedges. Soup’s on!