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

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

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