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

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

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