10-15 minutes | Serves 2-3
It’s fall in the PNW! Which means a ramping desire for comforting and warming dishes. It also means an abundance of winter squashes!
We’re featuring noodles and recipe inspiration from the amazing local company Umi Organic, a women-owned business dedicated to delicious food, organic farming, and equity in the food system and workplace. Their noodles are chewy and delicious, and made with whole wheat sourced from the PNW! Our squash broth features kabocha squash from our farm partners at Flying Coyote Farm and Olde Moon Farm, and the amazingly flavorful Super Mineral Broth from Chef Ron's. This dish is truly a melting pot of local goodness.
Kabocha squash is a wonderfully fragrant and sweet winter squash variety with bright orange or matte green knobbly (but edible) skin and a witchy little top. When cooked, it offers a slightly sweet, nutty, caramelized flavor. Paired with ginger, savory broth, and a touch of miso & sesame oil, this plant-based broth is surprisingly deep in flavor! Paired with the wonderfully chewy whole wheat ramen from Umi this makes for a lovely fall meal to slurp together.
We’re offering a simple and easy preparation, with some options to customize at home.
What you’ll receive:
- Organic Scallions
- Organic Cilantro
- Quart of Squash Broth
- Package of Umi Organic Fresh Ramen Noodles
What You’ll Need:
- Prep your herbs: roughly chop the cilantro, thinly slice the scallions. Set aside to garnish at the end.
- Add 2-3 quarts of water to a medium or large pot. Bring to a rapid boil.
- (Optional: Reduce heat to low and add 2-4 eggs. Cook for 7 minutes, then remove and add to a bowl of ice water.)
- Open the package and remove the noodles. Gently tease apart with your hands, then add to the boiling water. Cook the noodles for 3 minutes, stirring frequently to avoid clumping. Drain well and briefly rinse with cool water to remove any excess starch.
- Add the squash broth to your pot, and heat on medium-high for 5-8 minutes or until fragrant and bubbling. Remove from heat.
- Divide the noodles into bowls, and ladle the squash broth over the top. Garnish with scallion & cilantro, and enjoy!
Other garnishes to try:
- a peeled 7-minute egg
- a sprinkle of toasted sesame seeds or furikake
- zest and juice of a lime
- soy sauce or sesame oil to taste