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Butternut-Based Ramen Bowls

The Red Light Ramen Bar Serves Ramen with a Butternut Soup Base

— September 8, 2017 — Lifestyle
Most of the time, ramen is served in a thin base of pork, chicken, beef or vegetable broth, but as an alternative to this, the Red Light Ramen Bar offers diners a choice of a butternut squash miso base.

The eatery's vegan butternut squash and white miso ramen bowl features heaps of caramelized vegetables and real salt to achieve the perfect mix of umami flavors. Some of the ingredients that can be found adding flavor to the bowl include house-made kimchi, seasonal steamed greens, crispy onions, piquant chilli-infused sesame oil, seaweed, daikon sprouts and other ingredients sourced locally from farmers.

For serving, the Red Light Ramen Bar suggests eating the inventive ramen bowl with "some chilled Sauvignon Blanc or a Corpse Recover #2 to feed your inner punk."
Trend Themes
1. Butternut-based Ramen Bowls - Butternut squash as a base for Ramen bowls represents the possibility of creating more vegetable-based Ramen alternatives.
2. Caramelized Vegetables in Ramen Bowls - The addition of caramelized vegetables as a topping in Ramen bowls could open up new flavor profiles and attract more vegetarian customers.
3. Locally-sourced Ingredients in Ramen Bowls - The use of locally-sourced ingredients in Ramen bowls indicates a shift towards more sustainable and ethical food production, which is becoming increasingly important to consumers.
Industry Implications
1. Food and Beverage - The food and beverage industry should explore more vegetable-based alternatives in their menu to satisfy the market's increasing demand for healthier options.
2. Vegetarian and Vegan Products - The vegetarian and vegan products industry could benefit from creating more innovative and flavorful options, such as Ramen bowls with caramelized vegetables and butternut squash base.
3. Agriculture and Farming - The agriculture and farming industry has an opportunity to further supply fresh, locally-grown produce to restaurants, particularly as consumers show preference for ingredient traceability and supporting local farmers.
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