Make the most of an entire butternut squash in this fragrant vegetarian ramen. The butternut squash flesh (no need to peel) is roasted until caramelised before being added to the ramen stock, whilst the seeds get a sticky soy sauce coating for a crunchy finishing touch to each bowl.
- Preheat the oven to gas 9, 240°C, fan 220°C. Put the squash on a large baking tray, drizzle with 1 tbsp sesame oil, toss to coat. Roast for 25-30 mins or until tender.
- Remove and finely slice the hard stalks from the fresh greens. Slice the leaves into thin strips and set aside.
- Heat the remaining oil in a large saucepan, add the garlic and ginger and cook for 2 mins over a low heat. Add 1.7ltr boiling water, the sliced stalks, miso paste and porcini mushrooms. Increase the heat to medium and simmer for 15 mins.
- Heat a frying pan over a medium heat, tip in the squash seeds and dry-fry, stirring, for 2 mins until starting to brown. Add the soy and fry for 1 min. Remove from the pan and set aside.
- Bring a small saucepan of water to the boil, add the eggs and cook for 6 mins, then drain. Run the eggs under cold water, then peel and slice in half.
- Add the noodles to the mushroom-miso broth. Cook for 1 min, then add the leaves and cook for 1 min.
- Divide the broth, noodles and greens between 4 bowls. Top with the squash, eggs and seeds. Finish with a drizzle of sriracha, if using.
Tip: Don't just save squash or pumpkin seeds for this recipe – once roasted, they're perfect as a snack or for adding crunch to salads and pasta dishes.
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