It’s ramen weather. Rejoice. One of the reasons I love fall is because you can eat bowls and bowls and bowls of hot, nourishing soups and still feel light and a kite. It’s all in the ingredients. This bowl is a riff off my favorite vegan noodle haunt Souen Noodle on East Sixth Street. I was craving their miso tahini broth, which is both nutty and savory and that perfect umami flavor. And it’s SO easy to make. Really!

For Soup:
1/4 kabocha squash, seeded, halved and sliced into 1/4-inch arcs
1/4 white cabbage, cored and sliced into thin strips
1/2 cup of shitake mushrooms, de-stemmed and sliced thin
1/2 cup of chopped broccoli
1 zucchini, julienned to make ramen “noodles”
4 cups water
4 tablespoons white miso paste
2 tablespoons of tamari
1/4 cup tahini
Juice of 1/2 lemon
Hot red pepper

Add the squash to a large pot, cover with the water, and bring to a boil. Lower heat and simmer until the squash is tender, about 10 minutes. Remove the pot from the heat and let it cool just slightly. Pour a few tablespoons of the hot water into a small bowl and whisk in the miso to thin it out. Stir the thinned miso back into the pot. Add cabbage, broccoli and mushrooms and simmer until vegetables are tender, about 5 minutes. Add the tahini and lemon juice. Add tamari and season to taste. To serve, ladle broth and veggies into bowls and top with shredded zucchini and hot pepper.