Miso & butternut squash ramen
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
