Miso & Butternut Squash Ramen Recipe
Introduction
This miso and butternut squash ramen is a comforting and nutritious bowl of goodness, perfect for chilly evenings. Roasted vegetables and a creamy miso broth come together with wholemeal noodles and soft-boiled eggs for a satisfying meal.
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
Instructions
- Step 1: Heat the oven to 220°C (200°C fan) or gas mark 7. Spread the butternut squash, broccoli, and garlic cloves evenly on a large baking tray lined with baking parchment. Drizzle with vegetable oil and season well. Roast for 20–25 minutes until tender and slightly charred around the edges.
- Step 2: 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. Leave the broccoli on the tray to keep warm. Mash the squash and garlic well with a fork or potato masher until it forms a rough paste. Whisk in the miso, peanut butter, and soy sauce until smooth.
- Step 3: Bring the vegetable stock to a boil in a large pan. Whisk in the butternut squash and miso mixture, then reduce to a simmer. Add the wholemeal egg noodles and cook for 3–4 minutes until just tender.
- Step 4: Divide the soup and noodles between two bowls. Top each bowl with the remaining roasted butternut squash, roasted broccoli, halved soft-boiled eggs, coriander, and sliced red chilli. Grind black pepper over the eggs if desired. Serve immediately.
Tips & Variations
- For a spicier version, add a spoonful of chili oil or fresh ginger to the broth.
- Swap the wholemeal egg noodles for rice noodles to make this gluten-free.
- If you prefer a creamier broth, stir in a splash of coconut milk before serving.
- You can roast other vegetables like carrots or sweet potatoes along with the squash for extra flavor.
Storage
Store any leftover soup and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stove and add the toppings fresh to preserve their texture. Soft-boiled eggs are best eaten fresh but can be refrigerated for a day if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of miso?
Yes, you can substitute white miso with yellow or red miso. Just be aware that red miso has a stronger, saltier flavor, so adjust the quantity to taste.
How do I soften the noodles without overcooking them?
Cook the noodles directly in the simmering broth for 3–4 minutes, stirring occasionally to prevent sticking. They should be tender but still have a slight bite. Avoid cooking them too long, as they will continue to soften slightly after serving.
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Miso & Butternut Squash Ramen Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Miso & Butternut Squash Ramen is a comforting and flavorful vegetarian dish featuring roasted butternut squash and purple sprouting broccoli combined with a rich miso and peanut butter broth. Topped with soft-boiled eggs, fresh coriander, and a touch of chili for a mild kick, this hearty ramen is perfect for a nourishing dinner packed with umami and plant-based goodness.
Ingredients
Vegetables & Aromatics
- 200g pack of chopped butternut squash
- 100g purple sprouting broccoli
- 3 garlic cloves, unpeeled and lightly bashed
Broth & Flavorings
- 1 tbsp vegetable oil
- ½ tbsp white miso
- 1 tbsp peanut butter
- 1 tsp reduced-salt soy sauce
- 700ml low-salt vegetable stock
Noodles & Garnish
- 150g wholemeal egg noodles
- 2 eggs, soft-boiled for 7 minutes
- 5g coriander, roughly chopped or leaves picked
- 1 red chilli, sliced
Instructions
- Roasting the Vegetables: Preheat your oven to 220°C (200°C fan)/gas mark 7. Arrange the chopped butternut squash, purple sprouting broccoli, and unpeeled garlic cloves on a large baking tray lined with baking parchment. Drizzle the vegetables with vegetable oil and season generously. Roast in the oven for 20-25 minutes, until the squash is tender and the edges are charred nicely.
- Preparing the Miso Paste: Remove half of the roasted butternut squash from the tray and place it in a medium bowl. Squeeze out the roasted garlic cloves from their skins into the bowl. Leave the broccoli in the oven to keep warm. Mash the squash and garlic together using a fork or potato masher until it forms a rough paste. Whisk in the white miso, peanut butter, and reduced-salt soy sauce until you have a smooth, well-combined paste.
- Making the Broth and Cooking Noodles: Pour the low-salt vegetable stock into a large pan and bring it to a boil over the stove. Whisk in the butternut squash and miso paste mixture until fully incorporated. Lower the heat to a simmer and add the wholemeal egg noodles. Cook the noodles in the broth for 3-4 minutes, or until just tender but still firm to bite.
- Assembling the Ramen: Divide the soup and noodles evenly between two serving bowls. Top each bowl with the remaining roasted butternut squash, warm purple sprouting broccoli, halved soft-boiled eggs, freshly chopped coriander, and sliced red chilli. Optionally, grind some fresh black pepper over the eggs to enhance the flavors further before serving.
Notes
- If you prefer a vegan version, omit the eggs or substitute with tofu.
- You can adjust the spiciness by adding more or less red chilli according to your taste.
- Use low-salt soy sauce and vegetable stock to control sodium levels.
- Make sure not to overcook the noodles; they should remain slightly firm for the best texture.
- Roasting garlic whole softens its flavor and adds depth to the broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Japanese
Keywords: miso ramen, butternut squash soup, vegetarian ramen, roasted vegetables soup, wholemeal egg noodles, healthy ramen
