Ramen with Butternut Squash in Turmeric Coconut Broth

This dish is one of my favorites for this in-between time of year. 2 days ago it was 51 degrees and today it’s snowing. I talk more about why it’s the perfect food in my podcast interview on the Ten with Yinh podcast. Have a listen to the episode here.

Now for the recipe.

This Ramen has everything to love. Fresh greens. Nourishing butternut squash. Tangy pickled onions. All in a comforting but slightly spicy broth of coconut milk, ginger and fresh turmeric.

For the pickled onions, slice 1/4 red onion into thin slices. In a small bowl, mix 1/2 cup apple cider vinegar with 1 Tbsp sugar. Toss in onion slices and let sit while you make your noodles.

Bring 3 cups of water to boil in a medium pot.

Add 1 cup coconut milk from a can, 1 tsp fresh grated ginger, 1 tsp fresh grated turmeric, 1 cup peeled & cubed Butternut squash, sliced whites from 2 scallions, and bouillon packet from package Ramen or a cube of chicken bouillon. Bring to a boil again.

Season generously with salt and pepper. Reduce heat and let simmer for 10 minutes.

Add Ramen noodles and a pinch of red pepper flakes. Continue to simmer another 3 minutes.

Add 2 big handfuls of fresh spinach and stir until mixed and cooked, about 2 minutes.

Serve topped with pickled onions, scallion greens, and wedge of lime. I added some slices if steak I had leftover from the night before. Add your own meat or keep it simple.

*The fresh turmeric and ginger are part of what makes this broth so tasty. If using dried herb, use 2 tsp ginger powder and 1 Tbsp turmeric powder.

Nothing is forever. Enjoy the season.

Happy Ramen Season!