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Miso squash ramen recipe

Miso squash ramen recipe

38 ratings

Created by The Tesco Real Food team

The last decade has been about less waste and more taste. This ramen recipe – where the whole butternut squash is used (skin and seeds included) – is a clever way to be more sustainable and add a little extra goodness. See method

Ingredients

  • 1 medium butternut squash (about 750g), halved and cut into 2cm chunks, seeds reserved
  • 2 tbsp toasted sesame oil
  • 1 large garlic clove, crushed
  • 5cm piece fresh ginger, peeled and finely grated
  • 200g fresh greens, hard stalks finely sliced; leaves sliced into thin strips
  • 50g miso paste
  • 1 tbsp reduced-salt soy sauce, plus 2 tsp
  • 4 eggs
  • 300g pack straight-to-wok udon noodles
  • sriracha, to taste (optional)
1 of your 5-a-day and low in fat

Each serving contains

  • Energy

    1600kj
    382kcal     19%

  • Fat

    15g 21%

  • Saturates

    3g 15%

  • Sugars

    11g 13%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 45.1g Protein 14.7g Fibre 3g

Method

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Toss the squash with 1 tbsp sesame oil on a large baking tray. Roast for 30-35 mins, turning halfway, until tender.
  2. Meanwhile, heat the remaining oil in a pan over a low heat, add the garlic and ginger and cook for 2 mins. Add 1.7ltr boiling water, the sliced greens stalks and miso paste. Increase the heat to medium and simmer for 15 mins.
  3. Heat a frying pan over a medium-high heat and dry-fry the squash seeds, stirring, for 3-4 mins, Add 2 tsp soy sauce and fry for 1 min or until sticky. Set aside.
  4. Cook the eggs for 6 mins in a pan of boiling water, then drain. Run under cold water, then peel and slice in half.
  5. Separate and add the noodles to the miso broth. Cook for 1 min, then add the sliced greens leaves and remaining soy sauce and cook for 1 min or until tender.
  6. Serve in bowls. Top with the squash, eggs, seeds and a drizzle of sriracha, if using.

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