Butternut Ramen

Preheat the oven to 425°F. Bring a medium saucepan of salted water to a boil for the rice noodles.Trim, peel, and halve the butternut, then scoop out the seeds and reserve. Cut into 1 inch cubes and transfer to a baking sheet. Toss with 1 tbsp vegetable oil and a pinch of salt and pepper and roast in the oven until tender and browned in places, about 15 to 18 minutes.

Slice the mushrooms. Peel and thinly slice the garlic. Thinly slice the scallions, keeping the greens and whites separate. Cut the zucchini lengthwise into planks about ½ inch thick. Stack and cut the planks into “noodles”. Halve the lime and cut half into wedges. Thinly slice the Thai chiles.

Add the vermicelli noodles to the boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 2 to 3 minutes. Drain and rinse under cold water to stop the cooking process.

Return the now empty saucepan to medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until browned in places, about 4 to 5 minutes.

Add the sliced garlic, sliced scallion whites, and just 1 tsp sliced Thai chile to the mushrooms. Cook, stirring constantly, until fragrant, about 1 minute. Add the tamari, red miso paste, and 1 cup water, and whisk well to dissolve the miso. Add another 1½ cups water and a pinch of salt and bring the broth to a boil. Add the zucchini noodles and cook until hot, about 2 to 3 minutes more.

Remove the broth from the heat and squeeze in the juice from half the lime. Taste and adjust the seasoning with salt. Divide the noodles between large bowls and ladle on the hot broth and vegetables. Top the ramen with roasted butternut squash, sliced scallion greens, and remaining sliced Thai chile and serve with lime wedges. Soup’s on!