Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 9.21 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons sesame oil
- 500grams butternut squash, deseeded and chopped into cubes
- 2 cloves garlic, peeled and sliced
- 5centimeters ginger, peeled and sliced into matchsticks
- 3tablespoons miso paste
- 1.20L vegetable stock, made with 2 stock cubes, hot
- 1tablespoons soy sauce, reduced salt
- 4 medium spring onions, sliced, tops reserved
- 300grams udon noodles, ready cooked
- 1tablespoons sriracha sauce
- 200grams kale, stem removed, shredded
- 4 heads bok choi, sliced in half lengthways
Description
Caramelised butternut squash and rich miso make a flavour-packed vegan udon ramen.
Method
Step 1 of 4
Pre-heat the oven to 220°C. Place the butternut squash on a baking tray, drizzle with half of the sesame oil and toss to coat. Roast for 15-20 minutes.
Step 2 of 4
Heat the rest of the oil in a large, deep pan on medium heat and cook the spring onions for 2 minutes, stir in the garlic, ginger, miso and soy sauce cook for 2 minutes. Pour over the stock, bring to the boil and reduce the heat. Simmer for 10 minutes.
Step 3 of 4
Bring the soup back to the boil, add the bok choi and cook for 6 minutes, stir in the kale and udon noodle cook for 2 more minutes or until the kale is wilted.
Step 4 of 4
Serve with roasted butternut squash, sriracha and spring onion tops scattered on top.
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