Miso & butternut squash ramen

Dinner with 12 ingredients.

Servings: 2

Total time: 45 minutes

Ingredients

• 3 garlic cloves unpeeled and lightly bashed
• 1 teaspoon reduced-salt soy sauce
• 700 millilitre low-salt vegetable stock
• 1 tablespoon vegetable oil
• 0.5 tablespoon white miso
• 1 tablespoon peanut butter
• 100 gram purple sprouting broccoli
• 150 gram wholemeal egg noodles
• 1 red chilli sliced
• 2 eggs soft-boiled (for 7 mins)
• 5 gram coriander roughly chopped, or leaves picked
• 200 gram pack of chopped butternut squash

Method

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.
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.
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.
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.