Miso & butternut squash ramen

Mash the squash in this ramen into the base to make a lovely creamy soup with a hint of sweetness. Top with purple sprouting broccoli or any veg you have in the fridge

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

Directions

• STEP 1

  Heat the oven to 220C/200C fan/gas 7. Spread the butternut squash, broccoli and garlic cloves across a large baking tray lined with baking parchment, then drizzle with the vegetable oil and season well. Roast for 20-25 mins until cooked through and charring around the edges.

• STEP 2

  Put half of the butternut squash in a medium bowl and squeeze out the roasted garlic from the skins into the bowl. Leave the broccoli in the oven to keep warm. Mash the squash and garlic well with a fork or potato masher until a rough paste forms. Whisk in the miso, peanut butter and soy sauce until smooth.

• STEP 3

  Heat the stock in a large pan until boiling, then whisk in the butternut squash and miso mixture. Bring to
  a simmer and add the noodles. Cook for 3-4 mins until just tender.

• STEP 4

  Split the soup and noodles between two bowls, then top with the remaining half of the butternut squash, the broccoli, halved soft-boiled eggs, coriander and sliced chilli. Grind black pepper over the eggs, if you like.