Ingredients

This changes week to week based on what’s fresh and exciting. This week, I’m hoping for:

Fresh Veg & Toppings

• Radish, chopped
• Turnip, thinly sliced
• Tetsu squash, roasted and cut into small cubes
• Green onion, thinly sliced
• Ginger, minced
• Garlic, minced
• Poached or soft-boiled eggs
• Lime wedges

For the Broth

• 4 cups chicken or beef broth (whatever you have on hand)
• 1 tbsp sesame oil
• 1–2 tbsp miso paste
• 1–2 tbsp soy sauce

To Finish

• Ramen noodles
• Red pepper flakes
• Sesame seeds

Instructions

1. Build the broth
Heat the sesame oil in a pot over medium heat. Add the garlic and ginger and cook until fragrant.

Pour in the broth and bring to a gentle simmer. In a small bowl, whisk the miso with a bit of warm broth until smooth, then stir it back into the pot along with the soy sauce. Let it simmer while you prepare everything else.

2. Prep the toppings
Chop your vegetables and set aside. Roast the squash if you haven’t already.

Bring a pot of water to cook your eggs—poached or soft-boiled both work beautifully.

3. Cook the noodles
Cook noodles according to package instructions. If you have plenty of broth, you can cook them directly in it; otherwise, cook separately and add to the broth when done.

4. Build your bowl
Divide noodles between bowls and ladle the hot broth over top. Add your vegetables, egg, and any extras.

If you’re feeding a group, set everything out and let folks build their own bowls—it’s half the fun.

Optional finish
A squeeze of lime, a sprinkle of sesame seeds, and a pinch of red pepper flakes takes it over the top.