Creamy Miso and Roasted Butternut Squash Ramen

Name: Creamy Miso and Roasted Butternut Squash Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 150 g wholemeal egg noodles; 200 g butternut squash, chopped; 100 g purple sprouting broccoli; 2 soft-boiled eggs; 3 clove garlic cloves, unpeeled; 700 ml low-salt vegetable stock; 1 tbsp vegetable oil; 0.5 tbsp white miso; 1 tbsp peanut butter; 1 tsp reduced-salt soy sauce; 5 g coriander roughly chopped, or leaves picked; 1 red chilli, sliced

A comforting and vibrant vegetarian ramen featuring a rich, nutty broth made from roasted squash and savory miso. Topped with charred broccoli and soft-boiled eggs, it's a healthy, soul-warming meal that comes together in under an hour.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

wholemeal egg noodles
150 g
butternut squash, chopped
200 g
purple sprouting broccoli
100 g
soft-boiled eggs
2
garlic cloves, unpeeled
3 clove
low-salt vegetable stock
700 ml
vegetable oil
1 tbsp
white miso
0.5 tbsp
peanut butter
1 tbsp
reduced-salt soy sauce
1 tsp
coriander roughly chopped, or leaves picked
5 g
red chilli, sliced
1

Step-by-Step Instructions

Preheat your oven to 220°C (200°C fan/gas 7). On a large baking tray lined with parchment paper, spread out the chopped butternut squash, purple sprouting broccoli, and unpeeled garlic cloves. Drizzle with vegetable oil, season generously with salt and pepper, and roast for 20-25 minutes until the vegetables are tender and the edges are slightly charred.

Transfer half of the roasted squash to a medium bowl. Squeeze the roasted garlic out of its skins into the bowl and discard the skins. Keep the broccoli and the remaining squash warm in the turned-off oven. Mash the squash and garlic together with a fork or potato masher until a rough paste forms, then whisk in the white miso, peanut butter, and soy sauce until the mixture is smooth.

Pour the vegetable stock into a large saucepan and bring to a boil. Whisk in the butternut squash and miso paste until fully incorporated into the broth. Bring the liquid back to a simmer, add the wholemeal egg noodles, and cook for 3-4 minutes or until the noodles are just tender.

Divide the noodles and the creamy broth between two deep serving bowls. Top each bowl with the reserved roasted squash, charred broccoli, and halved soft-boiled eggs. Garnish with fresh coriander and sliced red chilli, finishing with a final crack of black pepper if desired.