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Miso & butternut squash ramen

Miso & butternut squash ramen served in a bowl

Miso & butternut squash ramen

Name: Miso & butternut squash ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 200g pack of chopped butternut squash; 100g purple sprouting broccoli; 3 garlic cloves unpeeled and lightly bashed; 1 tbsp vegetable oil; ½ tbsp white miso; 1 tbsp peanut butter; 1 tsp reduced-salt soy sauce; 700ml low-salt vegetable stock; 150g wholemeal egg noodles; 2 eggs soft-boiled (for 7 mins); 5g coriander roughly chopped, or leaves picked; 1 red chilli sliced

Helena Busiakiewicz

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.9 out of 5.14 ratingsRate

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Mash the squash in this ramen into the base to make a lovely creamy soup with a hint of sweetness. Top with purple sprouting broccoli or any veg you have in the fridge

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g pack of chopped butternut squash
100g purple sprouting broccoli
3 garlic cloves

unpeeled and lightly bashed
1 tbsp vegetable oil
½ tbsp white miso
1 tbsp peanut butter
1 tsp reduced-salt soy sauce
700ml low-salt vegetable stock
150g wholemeal egg noodles
2 eggs

soft-boiled (for 7 mins)
5g coriander

roughly chopped, or leaves picked
1 red chilli

sliced

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Nutrition: Per serving

kcal544
fat19g
saturates4g
carbs63g
sugars8g
fibre12g

high
protein14g
salt1.7g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Spread the butternut squash, broccoli and garlic cloves across a large baking tray lined with baking parchment, then drizzle with the vegetable oil and season well. Roast for 20-25 mins until cooked through and charring around the edges.
step 2

Put half of the butternut squash in a medium bowl and squeeze out the roasted garlic from the skins into the bowl. Leave the broccoli in the oven to keep warm. Mash the squash and garlic well with a fork or potato masher until a rough paste forms. Whisk in the miso, peanut butter and soy sauce until smooth.
step 3

Heat the stock in a large pan until boiling, then whisk in the butternut squash and miso mixture. Bring to
a simmer and add the noodles. Cook for 3-4 mins until just tender.
step 4

Split the soup and noodles between two bowls, then top with the remaining half of the butternut squash, the broccoli, halved soft-boiled eggs, coriander and sliced chilli. Grind black pepper over the eggs, if you like.

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A star rating of 3.9 out of 5.14 ratings

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