Sort ingredients
datumarkin
QR Code
Listen
Pdf
Heat the oven to 400°F. Toss the squash with the sesame oil on a rimmed baking sheet; season with salt and pepper. Roast the squash for 10 minutes. Add the cabbage to the baking sheet, stir, and continue to roast, stirring occasionally, until both the squash and the cabbage are tender and lightly browned, about 30 minutes.
Bring a large pot of water to a boil and salt it. Add the ramen and cook until al dente, usually 3 to 4 minutes, depending on the package instructions; drain thoroughly.
Combine the stock and 2 cups water in a medium saucepan over high heat. When it comes to a boil, remove the pan from the heat and whisk in the miso until it dissolves. Divide the ramen, squash and cabbage, and scallions among four serving bowls. Pour 1 cup of the miso broth into each bowl, and serve immediately.