Recipe: Harvest squash ramen

Chef Andrea Carlson of Burdock & Co. shares her recipe for harvest squash ramen.

Broth

-2 tbls grapeseed oil
-1 onion, sliced
-3 clove garlic, peeled and thinly sliced
-2 tbls diced ginger root
-1 cup peeled, diced squash- red kuri or kabocha
-2 litre with 6-inch kimbu soaked overnight
1/2 c shiro miso
1/2 c gluten free soy

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Noodles

-200 grams fresh ramen noodles
-2 cups watercress, washed and picked
-2 tsp sesame seed white, toasted
-1 tsp sesame oil
-1 sheet nori cut into 4 squares

Sweat onions, garlic and ginger in oil until soft. Add squash and saute another few minutes. Add kombu water and bring to boil. Simmer 15 minutes until soft. Add miso and soy and blend until smooth in blender. Adjust seasoning with salt.

When broth is ready, bring a large pot of water to a boil and cook 200 grams ramen noodles for about 2-3 minutes until tender but chewy. Drain and divide between two bowls. Pour hot squash broth over hot noodles to cover and garnish with a couple drop sesame oil, sesame seed, watercress and 2 pieces of nori per bowl.

More Global BC recipes are available here