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.
Serves 4 | prep 20 minutes | cook 40 minutes
Ingredients
For the base:
1.75 litres/3 pints vegetable stock
400g/14oz fresh ramen noodles
For the tare:
30ml/2 tbsp white miso
30ml/2 tbsp mirin
15ml/1 tbsp rice vinegar
For the roasted squash:
1 butternut squash, peeled, halved, seeds removed and flesh cubed
15ml/1 tbsp olive oil
pinch each of salt, ground black pepper, and dried chilli flakes
For the toppings:
200g/7oz chestnut mushrooms, sliced
2–3 spring onions, green parts only, finely sliced
1 fresh red chilli, finely sliced
10ml/2 tsp black sesame seeds, toasted
handful of purple shiso or Thai basil leaves
1. First, prepare the roasted squash. Preheat the oven to 200ºC/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 cook for 30–35 minutes or until the squash is golden and tender.
2. Meanwhile, put the stock in a large pan. Mix together the tare ingredients, add to the stock and bring to the boil. Reduce to a simmer, cook for 5 minutes, then taste and add more seasoning if necessary.
3. Put the noodles in a pan of boiling water and cook for 2–3 minutes or according to packet instructions, until cooked, then remove with a slotted spoon and divide them up between the serving bowls.
4. Ladle over the broth, then add the squash to the bowls and top with mushrooms, spring onions, chillies and shiso leaves. Sprinkle over toasted sesame seeds and serve.
COOK’S TIP: You could add the mushrooms to the roasting pan for the last 15 minutes of cooking, which will result in a richer taste.
Recipe by Heather Whinney
Heather Whinney is an experienced home economist, cookery writer, and food stylist. Her book Ramen is available now.
