Miso Udon with Roasted Squash and Bok Choy

Miso udon noodle soup with roasted squash, tender bok choy, and scallions in a savory broth. An easy vegetarian dinner ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz udon noodles
• 2 cups winter squash
• 3 heads bok choy
• 3 tbsp white or yellow miso
• 4 cups vegetable broth
• 1 tsp sesame oil
• 2 each scallions
• 1 tbsp neutral oil
• 1 tsp fresh ginger
• 2 cloves garlic

Cooking instructions

1. Heat the oven to 425°F. Peel and cut the squash into 1-inch cubes. Toss with the neutral oil and arrange in a single layer on a baking sheet. (about 5 min) — 425°F
2. Roast the squash for 20 to 25 minutes, turning once, until browned at the edges and tender when pierced. (about 25 min) — 425°F
3. While the squash roasts, bring the broth, ginger, and garlic to a gentle simmer in a large pot. Whisk the miso with 1/2 cup of hot broth in a small bowl, then stir it back into the pot. (about 5 min)
4. Add the bok choy and udon to the simmering broth. Cook according to the noodle package directions, usually 2 to 4 minutes, until the udon is hot and the bok choy is tender-crisp. (about 4 min)
5. Stir in the sesame oil. Divide the udon and broth among four bowls, then top with the roasted squash and sliced scallions. (about 2 min)