Gingery Miso Ramen with Kabocha Squash

thewholecarrot.com

Teal Dinosaur

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 to 3 scallions, sliced

Directions at thewholecarrot.com

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