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Recipe: Roasted Squash and Mushroom Ramen

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


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.

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