1. Preheat the oven to 400 degrees for the squash.

Prepare the Broth

1. Add the sesame oil to a soup pot and turn the heat up to high. Add the onion and cook until translucent and starting to brown, about five minutes. Stir frequently to avoid burning the onions.
2. Add the ginger and garlic. Cook for an additional 5 minutes, stirring regularly to keep from burning.
3. Add the water, white miso paste, dried mushrooms, and soy sauce to the pan. Give it a stir and then let it sit until it starts to boil. Once it reaches a boil, turn the heat down to low and cook for 30 minutes.
4. Before serving strain the broth to remove the chunks of onion, ginger, and garlic.

Cook the Noodles

1. While the broth is cooking, fill a medium size saucepan 1/2 full of water and bring to a boil on high heat. Cook the noodles per the manufacturers instructions. Once cooked drain and rinse with cold water. Set aside.

Prep the toppings

1. Cut the delicata squash in half and scoop out the seeds. Pour a little olive oil over the flesh of the squash that will be touching the pan. Place the squash flesh side down on a baking dish and cook for 30 minutes in the oven at 400 degrees.
2. Next add a little sesame oil to a large frying pan and turn the heat up to high. Once the pan is warmed up, add the sliced shitake mushrooms and carrots to the pan. Using tongs, flip veggies occassionally to avoid burning and sticking to the pan. Cook for about 5 minutes. Add the baby bok choy last, as it cooks very quickly. You basically want to sear the bok choy, cook about 1-2 minutes on each side. You can cook all these veggies together in the same pan, I do try to keep them separate, but a little mixing is a-okay.

Assemble the bowls

1. First add the ramen noodles, then top with mushrooms, carrots, bok choy, squash and tofu. Pour the ramen broth over the bowl of noodles and toppings.