Kourtney Paranteau shares the newest entry to her cold weather repertoire: a curry noodle stew with butternut squash. The squash is added at the end as an equal to the noodles, and sits in the delicious tomato and coconut broth, adding another layer of texture and flavor. The broth is thick and stew-like but this vegetarian dish won’t drag your evening down with it.
Read moreSquash and Miso Ramen
Honestly, we could just drink this soup as is. But it works beautifully with the noodles too, creating a big flavored vegan broth that clings to each strand. The center is creamy winter squash (we love the kabocha varieties) but ginger, kombu, and miso give the depth you need.
Read moreTempura Ramen with Tentsuyu Broth
This dish of Umi ramen noodles with tempura'd veggies is really satisfying on a rainy evening. Seasoned with generous amounts of soy sauce and mirin, the broth is rich and sweet like tentsuyu (tempura dipping sauce) but still light enough to eat like soup. Swap mushroom broth for chicken stock and omit the fish to make this vegetarian.
Read moreUmi Beef Stew (with Your Instant Pot!)
Are you the lucky owner of an Instant Pot? This is for you! Have a Dutch oven instead? This is for you too! A rich, deeply flavored stew for winter, redolent of star anise and cinnamon with a gentle heat from the chilies, and succulent, tender beef.
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