the main course

Gingery Miso Ramen with Kabocha Squash

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This recipe was featured in our Imperfect Almanac.

Make the most of kabocha squash season with this hearty, gingery, and delicious Miso Ramen. For the best slurp-worthy umami broth, try making your own veggie stock. It’s super easy and worth the minimal effort.

Makes 4 Servings


  • 1 medium kabocha squash, peeled, seeded, and sliced
  • 3 tbsp Imperfect Foods Olive Oil, divided
  • Salt and pepper to taste
  • 4 eggs
  • 10 oz (1¼ cup) baby spinach 
  • 1 pound ramen noodles
  • 10 oz (1¼ cup) fresh shiitake mushrooms
  • 1 block of firm tofu (about 10 oz), cubed
  • 3 cups vegetable stock
  • 2 garlic cloves, minced
  • ½ inch piece fresh ginger, peeled and minced
  • 2 tbsp soy sauce
  • 2 tbsp white miso paste
  • 1 tbsp mirin (rice wine)
  • 2-3 scallions, sliced


  1. Preheat oven to 425℉. Toss squash with olive oil and salt and pepper. Arrange evenly on a baking sheet and roast for 20 minutes, or until tender. Remove from the oven and set aside.
  2. While the squash is roasting, bring a medium pot of water to a boil. Add eggs to water, submerging them slowly so they don’t crack. Let the eggs boil for 7 minutes or to your preferred hardness. Remove eggs and place in an ice bath, or let cool at room temperature. Once cool enough to touch, peel and slice in half, vertically.
  3. Add spinach to the boiling water for a minute to blanch. Remove from the pot and set aside. 
  4. Add noodles to the boiling water and cook according to package directions. Remove and divide noodles evenly into four bowls.
  5. In a large pot or pan, heat 1 tbsp of oil over medium-high heat. Add sliced shiitake mushrooms with a couple pinches of salt. Cook, stirring occasionally until shrunken and browned, about 7-10 minutes. Remove and set aside.
  6. In the same large pot or pan, heat 1 tbsp olive oil over medium-high heat. Add garlic and ginger and saute for 2 minutes. Add in vegetable broth and bring to a simmer. Stir in miso paste, soy sauce, and mirin.
  7. Ladle broth into each of the bowls, over the noodles. Top with squash, spinach, mushrooms, tofu, and half an egg. Garnish with sliced scallions. Serve immediately. 

Recipe Notes and Variations

  • You don’t need to cook the tofu for this recipe. But if you prefer your tofu a little crispy, saute in oil with salt and pepper for a few minutes on each side until golden brown.
  • We can’t recommend making your own miso broth enough. It truly is the differentiator between good and great ramen. It’s also a great way to use up your veggie scraps.
  • For an in-depth look at how to make the very best stock, check out our stock tips.


  • Holly J Braun
    October 20, 2021 at 5:54 pm

    This looks/sounds amazing but I didn’t see where to cook the tofu – is that intentional? Thx

    • Imperfect
      October 27, 2021 at 8:35 pm

      Our team is adding a step now, but no need to cook the tofu! 💚

  • Pollen Heath
    November 16, 2021 at 11:19 am

    Is there a recommended veggie broth recipe to use for our own miso broth?

    • Imperfect Foods
      November 18, 2021 at 12:44 pm

      We have a great recipe for making your own stock here: 💚

  • Laura Wheeler
    November 16, 2021 at 6:33 pm

    I made this tonight, and added a little extra ginger and garlic to punch it up a bit, as well as strips of very thinly sliced chicken, and an extra egg. I substituted Miracle Konjac Noodles (low carb for health reasons) and it was absolutely delicious.

    • Imperfect Foods
      November 18, 2021 at 12:42 pm

      We love to hear it! 💚


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