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Miso squash ramen recipe
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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
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Energy
1600kj
382kcal
19%
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Fat
15g
21%
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Saturates
3g
15%
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Sugars
11g
13%
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Salt
1.8g
30%
of the reference intake
Carbohydrate 45.1g
Protein 14.7g
Fibre 3g
Method
- 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.
- 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.
- 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.
- Cook the eggs for 6 mins in a pan of boiling water, then drain. Run under cold water, then peel and slice in half.
- 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.
- Serve in bowls. Top with the squash, eggs, seeds and a drizzle of sriracha, if using.
See more Ramen recipes