Recipes › Squash & Pumpkin › Squash and Miso Ramen with Soft-Boiled Egg
Squash and Miso Ramen with Soft-Boiled Egg
Roasted squash forms the backbone of this deeply savoury ramen broth — blitzed directly into the stock with white miso and ginger to create a rich, silky base that clings to the noodles like a dream. This is proper weeknight ramen: not a pale imitation of the restaurant version, but a genuinely satisfying bowlful that comes together in under an hour. The soft-boiled egg, with its jammy yolk, is not optional.
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Ingredients
- 800 g butternut or kabocha squash, deseeded, cut into wedges (skin on)any firm-fleshed squash variety works well here
- 2 tbsp sunflower oil
- 1200 ml vegetable stock, hot
- 4 tbsp white miso paste
- 4 cm fresh ginger, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 320 g dried ramen noodlesor use dried udon noodles
- 4 eggs
- 2 pak choi, halved lengthwaysor use shredded spring greens
- 4 spring onions, thinly sliced on the diagonal
- 2 tsp chilli oil (optional)
- 2 tsp toasted sesame seeds (optional)
Contains: cereals gluten, eggs, milk, sesame, soya.
Method
- Preheat the oven to 220°C fan. Toss the squash wedges with the sunflower oil and a generous pinch of salt on a large baking tray. Roast for 25–30 minutes until the flesh is completely tender and the edges are beginning to caramelise.About 30 min
- While the squash roasts, bring a small saucepan of water to a rolling boil. Lower the eggs in carefully and cook for exactly 6 minutes and 30 seconds. Transfer immediately to a bowl of ice-cold water and leave for 5 minutes, then peel and set aside.About 12 min
- Once the squash is roasted, scoop the flesh away from the skins — you should have around 500g of roasted flesh. Discard the skins. Place the squash flesh in a blender with the hot vegetable stock, miso paste, ginger, garlic, soy sauce and sesame oil. Blend on high for 2 minutes until completely smooth and silky. Taste and adjust seasoning — it should be deeply savoury and slightly sweet.About 5 min
- Pour the blended broth into a large saucepan and bring to a gentle simmer over a medium heat. Add the pak choi halves, cut side down, and simmer for 3 minutes until just tender but still holding their shape.About 5 min
- Meanwhile, cook the ramen noodles according to the packet instructions. Drain well and divide between four deep bowls.About 4 min
- Ladle the hot broth over the noodles. Place a pak choi half alongside. Halve the soft-boiled eggs and nestle them into each bowl cut-side up. Top with spring onions, a drizzle of chilli oil and a pinch of sesame seeds if using. Serve immediately.
Tips
- Roasting the squash before blending is what makes the broth — it concentrates the sweetness and adds a subtle caramel note that you simply cannot get from raw squash simmered in stock.
- For the eggs, the ice bath is not optional. It stops the cooking immediately and means the difference between a jammy yolk and a hard one.
- The broth will thicken noticeably as it sits. If reheating leftovers, add a splash of water and stir well.
Ring the changes
- Add two slices of streaky bacon or a sheet of nori to each bowl for an extra layer of umami.
- For a vegan version, simply skip the egg and add extra pak choi or some firm tofu, sliced and pan-fried until golden.
Keeping it
Store the broth separately from the noodles and toppings. Broth keeps in the fridge for 3 days or freezes for up to 2 months. Cook fresh noodles when ready to serve.
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