Miso & Butternut Squash Ramen Recipe
Introduction
This Miso & Butternut Squash Ramen is a comforting bowl of warmth, blending roasted autumn vegetables and rich miso flavors. It’s a wholesome, satisfying meal perfect for cooler days or whenever you crave something nourishing and vibrant.
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 (cook for 7 minutes)
- 5g coriander, roughly chopped or leaves picked
- 1 red chilli, sliced
Instructions
- Step 1: Preheat the oven to 220°C (200°C fan)/gas 7. Spread the butternut squash, broccoli, and garlic cloves on a baking tray lined with parchment paper. Drizzle with vegetable oil and season well. Roast for 20-25 minutes until tender and charred around the edges.
- Step 2: Transfer half the roasted butternut squash to a medium bowl. Squeeze the roasted garlic from its skins into the same bowl. Leave the broccoli on the baking tray to stay warm. Mash the squash and garlic together until a rough paste forms.
- Step 3: Whisk the white miso, peanut butter, and soy sauce into the mashed squash and garlic mixture until smooth.
- Step 4: Bring the vegetable stock to a boil in a large pan. Whisk in the squash and miso mixture, then reduce to a simmer. Add the noodles and cook for 3-4 minutes until just tender.
- Step 5: Divide the soup and noodles between two bowls. Top with the remaining roasted butternut squash, warm broccoli, halved soft-boiled eggs, coriander, and sliced red chilli. Grind black pepper over the eggs if desired.
Tips & Variations
- For extra richness, stir a splash of toasted sesame oil into the broth just before serving.
- Swap purple sprouting broccoli for tenderstem or spinach if preferred.
- Add a squeeze of lime juice when serving for a fresh, tangy twist.
- Use crunchy peanuts or toasted sesame seeds as a garnish for added texture.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water or stock if the broth has thickened. For best texture, cook and add fresh noodles when serving rather than storing them in the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, simply omit the eggs or replace them with tofu or mushrooms for added protein and texture.
Can I prepare this ramen ahead of time?
You can roast the vegetables and prepare the miso paste in advance, but it’s best to cook the noodles and combine everything just before serving to keep the noodles from getting soggy.
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Miso & Butternut Squash Ramen Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful miso and butternut squash ramen recipe featuring roasted vegetables, rich miso broth, wholemeal egg noodles, and soft-boiled eggs topped with fresh coriander and chili for a deliciously balanced meal.
Ingredients
Vegetables
- 200g chopped butternut squash
- 100g purple sprouting broccoli
- 3 garlic cloves, unpeeled and lightly bashed
- 5g coriander, roughly chopped or leaves picked
- 1 red chilli, sliced
Broth and Seasoning
- 1 tbsp vegetable oil
- ½ tbsp white miso
- 1 tbsp peanut butter
- 1 tsp reduced-salt soy sauce
- 700ml low-salt vegetable stock
Noodles and Eggs
- 150g wholemeal egg noodles
- 2 eggs, soft-boiled for 7 minutes
Instructions
- Roast the Vegetables: Preheat the oven to 220°C (200°C fan) or gas mark 7. Place the chopped butternut squash, purple sprouting broccoli, and unpeeled garlic cloves on a large baking tray lined with baking parchment. Drizzle with vegetable oil and season well. Roast for 20-25 minutes until the vegetables are cooked through and edges are charred.
- Prepare the Miso Paste: Remove half of the roasted butternut squash and place it in a medium bowl. Squeeze the roasted garlic cloves out of their skins into the bowl. Mash the squash and garlic together with a fork or potato masher until a rough paste forms. Whisk in the white miso, peanut butter, and reduced-salt soy sauce until smooth. Keep the roasted broccoli warm in the oven.
- Make the Broth and Cook Noodles: Heat the low-salt vegetable stock in a large pan and bring it to a boil. Whisk in the miso and butternut squash mixture until well combined. Bring the broth to a simmer and add the wholemeal egg noodles. Cook for 3-4 minutes or until the noodles are tender.
- Assemble the Ramen Bowls: Divide the soup and noodles evenly between two bowls. Top each bowl with the remaining roasted butternut squash, roasted purple sprouting broccoli, halved soft-boiled eggs, chopped coriander, and sliced red chilli. Optionally, grind fresh black pepper over the eggs before serving.
Notes
- Soft-boil eggs by simmering them in water for exactly 7 minutes, then cool in cold water to stop cooking.
- You can adjust the level of chili to suit your heat preference or omit completely for a milder dish.
- Using low-salt vegetable stock and reduced-salt soy sauce helps control the sodium content.
- Wholemeal egg noodles add extra fiber and nutrients compared to regular noodles.
- Feel free to substitute purple sprouting broccoli with other green vegetables like broccolini or tenderstem broccoli.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Japanese-inspired
Keywords: miso ramen, butternut squash soup, vegetarian ramen, roasted vegetables, healthy ramen, easy ramen recipe
