As the days get shorter and the air turns crisp, there’s nothing like a warm bowl of ramen to wrap you in comfort. Autumn Miso Ramen is the perfect dish to cozy up with—it’s hearty, flavorful, and full of seasonal ingredients like roasted butternut squash, earthy mushrooms, and tender greens. The star of the dish is the rich miso broth, which is savory, slightly sweet, and full of umami goodness.
This ramen is easy to customize, making it a versatile meal for both plant-based eaters and those who want to add a little protein like chicken, pork, or tofu. Whether you’re looking for a satisfying weeknight dinner or a cozy weekend meal, this ramen will bring all the autumn vibes to your table.
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Why You’ll Love This Autumn Miso Ramen
- Rich, Savory Broth: Miso paste gives the broth a deep, umami-rich flavor that pairs perfectly with autumn vegetables.
- Seasonal Ingredients: Roasted butternut squash, mushrooms, and leafy greens bring the taste of fall to every spoonful.
- Quick and Easy: Ready in just 30 minutes, this ramen is the perfect weeknight comfort food.
- Customizable: Add your favorite proteins or toppings like tofu, soft-boiled eggs, or roasted chicken to make it your own.
Ingredients You’ll Need
Here’s what you need to create this flavorful autumn ramen:
For the Ramen Broth:
- 1 tbsp sesame oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 cup white miso paste
- 4 cups vegetable broth (or chicken broth)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp chili paste or sriracha (optional, for heat)
For the Toppings:
- 1 small butternut squash, peeled and diced
- 1 tbsp olive oil
- 1 cup shiitake or cremini mushrooms, sliced
- 2 cups fresh spinach or baby bok choy
- 4 oz ramen noodles (fresh or dried)
- 1 soft-boiled egg (optional, for serving)
- 1/2 block tofu, cubed (or roasted chicken or pork for non-vegetarian option)
- Green onions, sliced
- Sesame seeds
- Nori (seaweed) strips (optional, for garnish)
Tools You’ll Need
- Large pot or Dutch oven
- Baking sheet
- Large skillet
- Cutting board and knife
- Whisk or wooden spoon
How to Make Autumn Miso Ramen
Here’s how to create this comforting and flavorful autumn ramen in just a few steps:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
2. Sauté the Aromatics:
While the squash is roasting, heat the sesame oil in a large pot over medium heat. Add the sliced onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Prepare the Broth:
Whisk in the miso paste, vegetable broth, soy sauce, rice vinegar, and chili paste (if using). Bring the broth to a simmer and let it cook for 10 minutes to allow the flavors to meld.
4. Cook the Mushrooms and Greens:
In a separate skillet, sauté the mushrooms over medium heat with a little olive oil until browned and tender, about 5-7 minutes. Add the spinach or bok choy and cook for 1-2 minutes until wilted. Set aside.
5. Cook the Ramen Noodles:
Cook the ramen noodles according to the package instructions. Drain and set aside.
6. Assemble the Ramen:
Divide the cooked noodles into bowls. Ladle the hot miso broth over the noodles, then top with roasted butternut squash, sautéed mushrooms and greens, and any additional toppings like tofu, soft-boiled eggs, green onions, sesame seeds, or nori strips.
What to Serve with Autumn Miso Ramen
This ramen is a complete meal on its own, but if you want to add a little something extra, here are a few ideas:
- Edamame: Steamed and lightly salted edamame is a perfect light appetizer or side dish.
- Pickled Vegetables: A small side of pickled carrots, radishes, or cucumbers adds a tangy contrast to the rich miso broth.
- Gyoza or Dumplings: Serve alongside pan-fried or steamed dumplings for a hearty, comforting meal.
Tips for the Best Autumn Miso Ramen
- Don’t Boil the Miso: After adding the miso paste to the broth, keep the heat at a gentle simmer. Boiling the miso can cause it to lose its delicate flavor and nutritional benefits.
- Customize the Protein: If you prefer a non-vegetarian option, shredded chicken, pork, or shrimp are great protein additions to this ramen. If you’re sticking with a plant-based option, tofu or tempeh work wonderfully.
- Use Fresh Miso: White miso (also known as shiro miso) is the mildest and sweetest type of miso, perfect for this broth. If you want a deeper, richer flavor, you can use red miso, but it will have a stronger, saltier taste.
- Cook the Noodles Separately: Cooking the ramen noodles separately from the broth helps prevent them from soaking up too much liquid and becoming mushy.
How to Store and Reheat Leftovers
Ramen is best enjoyed fresh, but you can store the components separately for easy reheating:
- Refrigerate: Store the broth, noodles, and toppings in separate airtight containers in the fridge for up to 3 days.
- Reheat: Reheat the broth in a pot over medium heat until warmed through. Reheat the noodles and toppings in the microwave or on the stove. Assemble the ramen just before serving.
- Freeze: You can freeze the broth (without noodles) for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes! Just use gluten-free ramen noodles or rice noodles and replace the soy sauce with tamari to make this dish gluten-free.
What if I can’t find fresh ramen noodles?
Dried ramen noodles or even soba noodles work just as well in this recipe. Follow the cooking instructions on the package.
Can I add more vegetables?
Absolutely! This recipe is flexible, so feel free to add more seasonal veggies like roasted carrots, zucchini, or even roasted Brussels sprouts for a heartier bowl.
Conclusion: Why You’ll Love Autumn Miso Ramen
Autumn Miso Ramen brings together the best flavors of fall in a comforting, savory broth that’s perfect for chilly evenings. With its rich miso base, roasted vegetables, and tender noodles, this dish is sure to warm you from the inside out. Whether you’re making it for yourself or serving it to friends, this ramen is a must-try for any cozy autumn night.
Looking for more fall-inspired recipes? Check out these favorites:
- Butternut Squash and Sage Risotto
- Pumpkin Coconut Curry
- Sweet Potato and Kale Stir-Fry
Don’t forget to share your ramen creations on Pinterest or Instagram and tag me—I’d love to see how you make this dish your own!
Nutritional Information (Per Serving)
- Calories: 420
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Sodium: 1050mg
Enjoy this cozy autumn ramen, and happy cooking! 🍜
Autumn Miso Ramen
Ingredients
Method
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
- While the squash is roasting, heat the sesame oil in a large pot over medium heat. Add the sliced onion and cook for 3-4 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Whisk in the miso paste, vegetable broth, soy sauce, rice vinegar, and chili paste (if using). Bring the broth to a simmer and let it cook for 10 minutes to allow the flavors to meld.
- In a separate skillet, sauté the mushrooms over medium heat with a little olive oil until browned and tender, about 5-7 minutes. Add the spinach or bok choy and cook for 1-2 minutes until wilted. Set aside.
- Cook the ramen noodles according to the package instructions. Drain and set aside.
- Divide the cooked noodles into bowls. Ladle the hot miso broth over the noodles, then top with roasted butternut squash, sautéed mushrooms and greens, and any additional toppings like tofu, soft-boiled eggs, green onions, sesame seeds, or nori strips.
