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

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 544
  • fat 19g
  • saturates 4g
  • carbs 63g
  • sugars 0g
  • fibre 12g
  • protein 14g
  • salt 1.7g


  • 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


  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.

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