Roasted Butternut Ramen
By Mob Kitchen
This is one of our fave recipes - you've gotta try it.
1 butternut squash, peeled and diced
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
400g instant packet noodles salt
Preheat the oven to 180C.
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.
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.
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.
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.
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.
Griddle the corn on the cob for about 3-4 minutes.
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.
Put the instant noodles in the broth and cook for 3-4 minutes.
Time to serve. Add some of the noodles to a bowl and fill with the ramen broth. Then add the butternut, corn, egg and mizuna. Top with some chilli oil and munch!
You might also like...