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
Scale
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
