Roasted squash and mushroom ramen

Name: Roasted squash and mushroom ramen
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1.75 litres/3 pints/7½ cups vegetable stock; 400 g/14 oz fresh ramen noodles; pinch each of salt, ground black pepper, and dried chilli flakes; 15 ml/1 tbsp olive oil; 1 butternut squash, peeled, halved, seeds removed and flesh cubed; 15 ml/1 tbsp rice vinegar; 30 ml/2 tbsp mirin; 30 ml/2 tbsp white miso; handful of purple shiso or Thai basil leaves; 10 ml/2 tsp black sesame seeds, toasted; 1 fresh red chilli, finely sliced; 2–3 spring onions/scallions, green parts only, finely sliced; 200 g/7 oz chestnut mushrooms, sliced

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

Ramen

By Heather Whinney

Published 2018

About

The earthy flavour of mushrooms provides the perfect foil for the soft sweetness of caramelised roasted squash in this delicious autumnal ramen dish, which is jazzed up with a hint of spice from chilli flakes and lent umami depth by miso.

Ingredients

For the base

1.75 litres/3 pints/7½ cups vegetable stock

Asia
Japan
Main course
Lent
Vegan
Soup

Method

First, prepare the roasted squash. Preheat the oven to 200°C/400ºF/Gas 6. Put the squash in a large roasting pan, add the olive oil, season with salt and pepper and add the chilli flakes. Toss together using your hands. Put in the oven and