Miso & Butternut Squash Ramen Recipe
Introduction
This miso and butternut squash ramen offers a comforting bowl of rich, savory flavors combined with nourishing roasted vegetables. It’s a simple yet satisfying twist on traditional ramen, perfect for a cozy meal any day of the week.
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: Preheat the oven to 220°C (200°C fan/gas mark 7). Arrange the butternut squash, purple sprouting broccoli, and 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 tender and slightly charred around the edges.
- Step 2: Remove the tray from the oven. Put half of the roasted butternut squash in a medium bowl. Squeeze the roasted garlic from their skins into the bowl. Keep the roasted broccoli warm in the oven. Mash the squash and garlic with a fork or potato masher until roughly combined. Whisk in the white miso, peanut butter, and soy sauce until smooth.
- Step 3: In a large pan, bring the vegetable stock to a boil. Whisk the butternut squash and miso mixture into the stock. Lower the heat to simmer and add the wholemeal egg noodles. Cook for 3–4 minutes until the noodles are just tender.
- Step 4: Divide the soup and noodles evenly between two bowls. Top each bowl with the remaining roasted butternut squash, warm broccoli, halved soft-boiled eggs, chopped coriander, and sliced red chilli. Optionally, grind black pepper over the eggs to taste before serving.
Tips & Variations
- For extra richness, stir a splash of toasted sesame oil into the broth just before serving.
- You can substitute peanut butter with tahini or almond butter for a different nutty flavor.
- If you prefer a spicier dish, add more sliced chilli or a dash of chili oil.
- Soft-boil the eggs ahead of time and keep them in cold water to stop cooking.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove until hot, adding a splash of water if the broth has thickened. For best texture, cook noodles fresh when serving or keep cooked noodles separate and add to warmed broth when ready to eat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, replace the soft-boiled eggs with extra vegetables or tofu, and ensure the miso and stock used are free from animal products.
What type of noodles work best for this ramen?
Wholemeal egg noodles are used here for their nutty flavor and texture, but you can substitute with udon, ramen noodles, or any noodle of your choice based on availability and preference.
Print
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 dish combining roasted butternut squash and purple sprouting broccoli with a rich miso and peanut butter broth. Topped with soft-boiled eggs, fresh coriander, and spicy red chili, this hearty ramen offers a perfect balance of creamy, nutty, and umami flavors, ideal for a satisfying meal.
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
Main Ingredients
- 150g wholemeal egg noodles
- 2 eggs, soft-boiled (7 minutes)
Garnish
- 5g coriander, roughly chopped or leaves picked
- 1 red chilli, sliced
Instructions
- Roast Vegetables: Preheat the oven to 220°C (200°C fan)/gas mark 7. Spread the chopped butternut squash, purple sprouting broccoli, and unpeeled, lightly bashed 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 charred around the edges.
- Prepare 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. Leave the broccoli in the oven to keep warm. Mash the squash and garlic 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.
- Heat Broth & Cook Noodles: Bring the low-salt vegetable stock to a boil in a large pan. Whisk the mashed butternut squash and miso mixture into the stock, then reduce to a simmer. Add the wholemeal egg noodles and cook for 3-4 minutes until just tender.
- Assemble & Serve: Divide the soup and noodles evenly between two bowls. Top each bowl with the remaining half of the roasted butternut squash, the roasted broccoli, halved soft-boiled eggs, chopped coriander, and sliced red chilli. Optionally, grind black pepper over the eggs before serving.
Notes
- Soft-boil eggs by boiling them for exactly 7 minutes for perfect yolks.
- Using wholemeal egg noodles adds fiber and nutrients to the dish.
- Reduce or omit the chili for a milder version.
- The miso and peanut butter mixture adds a creamy texture and umami depth to the soup.
- Use low-salt vegetable stock and reduced-salt soy sauce to control sodium levels.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Japanese-inspired
Keywords: miso ramen, butternut squash soup, vegetarian ramen, healthy ramen, roasted vegetables ramen, miso soup, wholemeal noodles, easy ramen recipe
