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| A simple recipe that uses miso two ways. View this email in your browser | Manage newsletter preferences
COOK THIS NOW Miso-Squash RamenBy Hetty Mckinnon In this new ramen recipe from Epi contributor Hetty Mckinnon, miso paste pulls double duty. Slather it on the squash before it roasts for deep caramelization, and mix into the broth, where it amplifies the sweet-and-savory character of the squash. Blending some of the roasted squash into the broth gives the soup its velvety, rich body. READ MOREINGREDIENTS Squash More Vegetarian Soups Curried Lentil, Tomato, and Coconut Soup Winter Squash Soup With Gruyère Croutons Lentil Soup With Wheat Berries and Kale Miso-Tahini Squash Soup With Brown Rice Did someone forward this to you? Get COOK THIS NOW in your inbox.
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