Miso & butternut squash ramen

• butternut squash↗200g pack of chopped g
• purple sprouting broccoli↗100g g
• garlic cloves↗3

  unpeeled and lightly bashed

• vegetable oil↗1 tbsp tbsp
• white miso↗½ tbsp tbsp
• peanut butter↗1 tbsp tbsp
• reduced-salt soy sauce↗1 tsp tsp
• low-salt vegetable stock↗700ml ml
• wholemeal egg noodles↗150g g
• eggs↗2

  soft-boiled (for 7 mins)

• coriander5g g

  roughly chopped, or leaves picked

• red chilli↗1

  sliced

Step-by-step instructions

1. 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. 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. 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. 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.