Crispy Chicken and Acorn Squash Ramen

When it starts getting cold outside all I think about is ramen! There really is nothing more comforting. This one is a rich chicken broth with lots of noodles, roasted squash, crispy chicken, sautéed mushrooms and kale, a little toasted nori, and a soft egg. They all just really melt together so beautifully and will warm you right up. Plus the broth comes together really fast so then it’s all about the toppings!

Ingredients

• 1/2 yellow onion
• 1 carrot rough chopped
• 2 celery stalks, rough chop
• 4-5 garlic cloves, peeled
• 1 inch ginger, peeled
• 2-3 dried chili peppers
• 1/2 cup soy sauce
• 6 cups unsalted chicken stock
• 2 tbsp korean chili paste ( I use Gochujang)
• 1/4 cup white miso paste
• 3/4 cup coconut milk
• 2 cups kale or spinach
• 1/2 cup crimini mushrooms
• 1 cup roasted acorn squash
• toasted nori sheets, green onions
• soft or hard boiled egg for serving

Crispy Chicken

• 2 boneless skinless chicken thighs
• 1 cup panko bread crumbs
• 1 tbsp sesame seeds
• salt and pepper

Directions

In a large pot add in the onions, garlic, carrot, celery, ginger, dried chilis, soy sauce, chicken stock, Korean chili paste and miso paste. Bring it all to a boil over medium heat and let it all cook together for about 30 minutes until all the vegetables are fork tender.

Remove from the heat and strain everything out of the broth and whisk in the coconut milk and place it back on medium low to keep warm.

Preheat the oven to 375 degrees, remove the skin and seeds and cut the acorn squash into cubes. Drizzle with olive oil and season with salt and pepper, spread it all out evenly on a sheet pan and roast for about 25 minutes until golden and soft.

In a medium saute pan, with a drizzle of oil saute the mushrooms and kale until soft.

For the chicken, season both sides with salt and pepper then in a shallow pan add in the panko and sesame seeds and mix together. Dredge in the panko and press to adhere it onto the chicken.

Add a couple tbsp of oil to a skillet and heat to medium. Carefully place the chicken into the oil and let it cook for about 3-5 minutes on each side until it’s crispy and golden.

Heat the noodles in a separate pot for about 3 minutes.

Then to put it all together, place the noodles in the bottom of the bowl and cover with all the toppings, crispy chicken, soft egg, kale and mushrooms, squash, green onions and toasted nori. Then pour the broth over the top, and enjoy!