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

Scale

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