Autumn Miso Ramen

Have you ever tried Autumn Miso Ramen? It’s like a cozy bowl of happiness on a chilly day! Trust me, once you taste it, you’ll want it every season.

The warm broth is filled with rich miso flavor, and the noodles are perfectly chewy. I love how the flavors come together—it’s comforting yet exciting! Plus, the fresh veggies add a nice crunch to every bite.

If you’re craving something hearty, this is it. The miso broth will warm you from the inside out, and every spoonful feels like a hug. Honestly, it’s perfect for when you need a little comfort food.

Next time you’re looking for something new to try, go for Autumn Miso Ramen. It’s easy to make, and you’ll fall in love with it. Trust me, you won’t regret it!

Why You’ll Love This Recipe

• Perfect for Fall: The flavors in this ramen scream autumn with roasted squash and earthy mushrooms—perfect for the cooler months.
• Customizable: You can switch up toppings and proteins, making it versatile for both vegetarians and meat lovers.
• Rich and Flavorful Broth: The combination of miso paste, ginger, garlic, and soy sauce creates a deeply flavorful base that warms you from the inside out.
• Quick and Easy: Ready in less than an hour, this ramen will satisfy your hunger without taking up your whole evening.
• Comforting and Filling: The noodles and toppings come together in a hearty bowl that leaves you feeling satisfied and cozy.

Required Kitchen Tools

Here’s what you’ll need to make your Autumn Miso Ramen:

• Large Pot or Dutch Oven: For making the broth and cooking the ramen.
• Baking Sheet: To roast the butternut squash and mushrooms.
• Sharp Knife: For slicing the vegetables and tofu.
• Soup Ladle: To serve the ramen into bowls.
• Small Pot: If you want to make soft-boiled eggs.

Ingredients for Autumn Miso Ramen

Here’s everything you’ll need for this recipe (exact measurements are in the recipe card below):

For the Ramen Broth:

• Sesame Oil: This gives the broth a nutty, aromatic base.
• Small Onion: Thinly sliced for sweetness and depth of flavor.
• Cloves of Garlic: Minced for that savory, aromatic kick.
• Grated Ginger: Fresh ginger adds warmth and spice to the broth.
• White Miso Paste: The heart of the ramen broth, bringing in a rich, salty, and umami flavor.
• Vegetable Broth (or Chicken Broth): For a hearty, savory base that complements the miso.
• Soy Sauce (or Tamari for Gluten-Free): Adds saltiness and depth.
• Rice Vinegar: A touch of acidity to balance the flavors.
• Chili Paste or Sriracha (Optional, for Heat): If you like a little spice, this is the perfect addition.

For the Toppings:

• Small Butternut Squash: Peeled and diced to create sweet, tender cubes that perfectly complement the broth.
• Olive Oil: To roast the squash and mushrooms to perfection.
• Shiitake or Cremini Mushrooms: Sliced for an earthy flavor that pairs beautifully with the miso broth.
• Fresh Spinach or Baby Bok Choy: Adds a refreshing green element to the dish.
• Ramen Noodles: Fresh or dried, whichever you prefer.
• Soft-Boiled Egg (Optional, for Serving): A classic ramen topping that adds richness to the dish.
• Block Tofu (or Roasted Chicken/Pork for Non-Vegetarian Option): Tofu makes this dish vegetarian, while roasted chicken or pork is a great non-vegetarian option.
• Green Onions: Sliced to garnish and add a pop of fresh flavor.
• Sesame Seeds: To sprinkle on top for added texture and flavor.
• Nori (Seaweed) Strips (Optional, for Garnish): If you love the taste of nori, these will bring an extra layer of flavor.

Variations for Autumn Miso Ramen

• Add More Heat: If you like your ramen spicy, increase the amount of chili paste or Sriracha in the broth, or add some sliced jalapeños to your toppings.
• Swap Vegetables: Feel free to swap out butternut squash for another seasonal vegetable like sweet potatoes or carrots. You can also add some baby corn or bamboo shoots for additional texture.
• Meat Lovers: Instead of tofu, use grilled chicken, roasted pork, or even shrimp for a protein-packed bowl.
• Gluten-Free Option: Use gluten-free ramen noodles and tamari sauce to keep this dish completely gluten-free.
• Vegan Version: Skip the egg and tofu for a vegan version, or try marinated tempeh for extra protein.

Step-by-Step Instructions

1. Prepare the Roasted Vegetables

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Add the diced butternut squash and sliced mushrooms to the sheet, drizzle with olive oil, and toss to coat. Roast for 20-25 minutes or until the vegetables are golden and tender, stirring halfway through for even cooking.

2. Make the Miso Broth

While the vegetables are roasting, heat the sesame oil in a large pot or Dutch oven over medium heat. Add the thinly sliced onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Stir in the white miso paste and cook for 2 minutes, allowing it to melt and blend with the onions, garlic, and ginger. Pour in the vegetable broth, soy sauce (or tamari), and rice vinegar. Bring the mixture to a simmer over medium heat, stirring occasionally.

For an extra layer of heat, add chili paste or sriracha at this stage. Let the broth simmer for about 10 minutes, allowing all the flavors to meld together.

Part 2: Cooking the Noodles and Assembling the Ramen Bowl

3. Cook the Ramen Noodles

While your broth is simmering, bring a separate pot of water to a boil. Add your ramen noodles to the boiling water and cook according to the package instructions. Fresh noodles usually cook in just 2-3 minutes, while dried noodles may take a little longer.

Once the noodles are cooked, drain them and set aside. If you want to prevent the noodles from sticking, you can toss them with a little bit of sesame oil or olive oil after draining.

4. Prepare the Tofu (or Protein of Choice)

If you’re using tofu, press the block of tofu to remove any excess moisture. Slice it into cubes or thick strips, depending on your preference.

• For Tofu: You can pan-fry the tofu in a non-stick skillet with a little bit of oil until golden brown on all sides. Alternatively, you can bake it in the oven for about 25-30 minutes at 375°F (190°C) until crispy.
• For Meat Options (Roasted Chicken/Pork): If you’re opting for roasted chicken or pork, you can either roast it separately in the oven or pan-sear it before slicing it into thin strips.

Once your protein is ready, set it aside.

5. Soft-Boil the Eggs (Optional)

If you’re adding a soft-boiled egg to your ramen, fill a small pot with water and bring it to a boil. Gently add your eggs and cook for 6-7 minutes for a slightly runny yolk or 8-9 minutes for a firmer yolk. Remove the eggs from the water and place them in an ice bath to stop the cooking process.

Peel the eggs and slice them in half.

6. Assemble the Ramen Bowls

To assemble your Autumn Miso Ramen, divide the cooked noodles between bowls. Pour the hot miso broth over the noodles, making sure they’re fully submerged. Arrange the roasted butternut squash, mushrooms, spinach or bok choy, and tofu (or your choice of protein) on top of the noodles.

Add the soft-boiled egg halves (if using), and sprinkle green onions, sesame seeds, and nori strips (optional) over the top for garnish.

For an extra burst of flavor, drizzle a little sesame oil or chili paste on top.

How to Serve Autumn Miso Ramen

This ramen is perfect on its own, but you can serve it with some sides to make it a complete meal:

• With Gyoza (Dumplings): Pair with crispy vegetable or pork gyoza for a delightful side dish.
• With Edamame: Lightly salted edamame beans are a great snack or appetizer to complement the ramen.
• With Kimchi: For a spicy, tangy side, serve your ramen with kimchi to add a flavorful kick.

7. Storing Autumn Miso Ramen

• Broth: If you have leftover broth, store it in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stovetop when you’re ready to serve.
• Noodles: Ramen noodles can be stored separately in the fridge for up to 2 days. Reheat them by soaking in hot water for a few seconds to revive them before serving.
• Toppings: Store the roasted vegetables and tofu separately in airtight containers. They’ll keep in the fridge for 3-4 days.

While ramen is best served fresh, you can prepare the components ahead of time for easy assembly on busy days.

Variations for Autumn Miso Ramen

• Add More Vegetables: If you want more veggies, try adding roasted carrots, Brussels sprouts, or even corn to the mix. You can also sauté some baby bok choy to add extra greens.
• Spicy Broth: For a spicier ramen, add more chili paste or sriracha in the broth or top with chili flakes.
• Crispy Tofu: For a crispier texture, pan-fry the tofu with a little cornstarch for a crunchy exterior.
• Noodle Substitutes: If you prefer a different type of noodle, you can use soba noodles or udon noodles for a variation of the dish.

Part 3: Serving Suggestions, Nutrition, and Final Thoughts

8. Serving SuggestionsOnce your Autumn Miso Ramen is assembled, it’s time to enjoy! Here are a few ideas to enhance your bowl:

• Top with Fresh Herbs: A sprinkle of cilantro or fresh basil can give your ramen a refreshing lift, complementing the deep flavors of the miso broth.
• Add a Squeeze of Lime: A squeeze of lime juice right before serving adds a burst of citrus freshness that balances the richness of the broth.
• Pair with Rice: For those who love a hearty meal, serve your ramen with a side of steamed white or brown rice to soak up the flavorful broth.
• Chili Oil for Extra Spice: If you’re a fan of spice, drizzle some chili oil over your bowl for an extra layer of heat and flavor.

9. Storing and Meal Prep Tips for Autumn Miso Ramen

• Make-Ahead: The broth can be made in advance and stored in the refrigerator for up to 3 days. You can also prepare the roasted vegetables ahead of time and reheat them when ready to assemble.
• Meal Prep: If you want to make this ramen a weekly meal prep option, store each component (broth, noodles, vegetables, and protein) in separate containers. This will help keep everything fresh and prevent soggy noodles. When ready to eat, simply reheat the components and assemble the bowl.
• Freezing: While it’s not ideal to freeze the noodles or toppings, you can freeze the broth for up to a month. Just be sure to store it in an airtight container or freezer-safe bag. Thaw it overnight in the fridge before reheating.

10. Nutrition Information (Optional)

Here’s a general breakdown of the nutrition for one serving of Autumn Miso Ramen (with tofu, excluding the egg):

Nutrient	Amount per Serving
Calories	450
Protein	20g
Carbohydrates	60g
Fat	15g
Fiber	8g
Sodium	900mg
Sugars	10g
Vitamin A	80% of Daily Value
Vitamin C	25% of Daily Value
Iron	15% of Daily Value
Calcium	10% of Daily Value

Note: Nutritional values may vary depending on the specific ingredients used (e.g., whether you add egg, use a different protein, or swap vegetables). For a more precise estimate, be sure to check individual ingredients.

11. Conclusion

Autumn Miso Ramen is the ultimate fall comfort food—a flavorful, hearty bowl that can be customized to suit your tastes. With a rich miso broth, roasted vegetables, and a variety of topping options, this dish is perfect for warming up on a chilly evening. Whether you’re serving it to friends and family or enjoying a quiet meal by yourself, this ramen will not disappoint.

If you love miso ramen, I encourage you to try this seasonal twist that highlights the flavors of fall. The rich umami flavor of the miso, combined with sweet butternut squash and earthy mushrooms, will have you craving this dish long after autumn is over.

Give it a try, and let me know what you think! Don’t forget to share your bowl of Autumn Miso Ramen with me on social media—I’d love to see your creations!

Autumn Miso Ramen FAQs

Can I use different noodles?
Yes! You can substitute ramen noodles with soba or udon noodles if you prefer.

Is this recipe vegan?
Yes, if you use tofu and skip the egg, it’s vegan. You can also use vegetable broth for the base.

Can I make this spicier?
Absolutely! Add more chili paste or sriracha, or top your ramen with some sliced fresh chili peppers for extra heat.