Roasted Butternut Ramen
By Mob Kitchen

This is one of our fave recipes - you've gotta try it.

From the Pot 




(feeds 4) 

1 butternut squash, peeled and diced
A bunch of Rocket
2tbsp curry powder
2tbsp white miso
1tbsp sesame oil
2tsp chilli oil
1 vegetable stock, mixed with 100ml water
1 large knob ginger, finely chopped
4 garlic cloves, grated
 2 corn on the cob
4 eggs
400g instant packet noodles salt
veg oil 

Step 1

Preheat the oven to 180C. 

Step 2

Place the squash in a roasting tray with oil, salt and a tbsp of curry powder. Mix together and roast for 40 minutes until the squash is soft. 

Step 3

Remove 2/3rds of the butternut squash from the oven and put the remaining ⅓ back in for another 15 minutes until it’s caramelised.

Step 4

Add the 2/3rds of squash to a blender with the white miso, 1tbsp curry powder, sesame oil, chilli oil and veg stock. Blitz until a paste forms. 

Step 5

Fry the garlic and ginger in a pan on a low heat. When it begins to colour add the butternut paste and cook for a minute. 

Step 6

Just before the paste starts to catch add 1.8L of boiling water. Stir together and allow to simmer on a medium heat until a thick broth consistency forms.

Step 7 

Griddle the corn on the cob for about 3-4 minutes. 

Step 8 

Now boil the eggs for about 5 minutes. Once cooked place in cold water to prevent the eggs cooking further. Remove after a few minutes and peel away the shell. 

Step 9

Put the instant noodles in the broth and cook for 3-4 minutes.

Step 10

Time to serve. Add some of the noodles to a bowl and fill with the ramen broth. Then add the butternut, corn, egg and rocket. Top with some chilli oil and munch! 

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