Thoroughly wash the delicate squash. Trim the ends to create a flat surface, then slice in half lengthwise. Using a spoon, scoop out the seeds then slice into ¼” bite sized pieces. Gently toss the squash in grapeseed oil and season with salt and pepper. Lay the squash out on a baking sheet and roast for ~15 minutes at 425 degrees. Flipping halfway through.
While the squash is roasting, combine the last 4 ingredients for the delicate squash in your mini food-processor to make the miso glaze. Blend until well combined.
When the squash is golden brown, remove from the oven and toss in the miso glaze. Put under the broiler for ~2 minutes.
In a large stockpot, heat the sesame oil and sauté the shiitake mushrooms until lightly seared. Add the garlic, scallion whites and ginger. Sauté for another minute. Add the water and the tamari. Simmer the broth for 10-15 minutes.
While the broth is simmering, prepare the ramen noodles in accordance with the package directions. Set aside.
Prepare the bok choy. Remove the broth from heat. Allow to cool slightly.
In a small bowl, combine the miso paste with 1 cup of the slightly cooled broth. Stir to create a miso slurry. Add the miso slurry to the broth.
To build your ramen bowls, add the noodles to the bottom of the bowl along with the bok choy. Spoon your broth into the bowl and add the delicate squash. Sprinkle with the green scallions and season with sriracha.