Name: Roasted Butternut Ramen-ish
Total time: 60 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 Large Butternut Squash; 2 Tbsp Curry Powder; 2 Level Tbsp White Miso; 1 Tbsp Sesame Oil; 2 Tsp Chilli Oil; 1 Vegetable Stock Pot; 1.5L Boiling Water; 1 Large Knob of Ginger; 4 Cloves of Garlic; 3 Pak Choi; 2 Corn On The Cobs; 4 Eggs; 400g Instant Packet Noodles; Salt; Vegetable Oil

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We spent a long time perfecting this broth. It is so savoury and rich. Topped with the charred veggies and a perfectly jammy egg.

Roasted Butternut Ramen-ish

Peel both of your butternut squashes. Deseed and chop into chunks.

Add the squash into a roasting tray with a glug of vegetable oil, a big pinch of salt and half of your curry powder. Mix together and whack it into the oven for 40 mins until the squash is soft and tender. Stir halfway through.

At this point, remove 2/3’s of the butternut squash from the oven and pop the remaining 1/3 back in for another 15 minutes until it becomes browned and caramelised.

Add the 2/3’s of the squash into a blender along with the white miso, the rest of your curry powder, sesame oil, chilli oil and the vegetable stock pot. Add in a small splash of water and blitz until you have a fine butternut squash paste.

Finely chop the knob of ginger and grate the garlic cloves. Add the ginger and garlic into a deep saucepan with a splash of vegetable oil. Fry on low to medium heat. Just before it begins to colour add the butternut paste and cook for around a minute.

Just before the butternut paste starts to catch add in boiling water. Stir it together and bubble down on a medium heat until you have a thick broth consistency (looser than a soup).

Meanwhile, quarter your pak choi. Get a griddle pan on the heat and when hot add in the quartered pak choi and corn on cobs (if you do not have a griddle pan use a non-stick frying pan without oil). Griddle for 3-4 minutes on both sides until charred. Once cooked set aside.

Time to boil the eggs. Boil for 5 minutes, remove and add into a bowl of icy water to stop the eggs from cooking. Remove after a few minutes and peel away the shell.

Get your instant packet noodles and chuck them into the broth. Cook for 3-4 minutes.

Serving time. Into a bowl, add a handful of noodles and fill with ramen broth. Cut the corn off the cob (making sure it stays together) and add into the bowl along with the pak choi. Take the caramelised butternut squash from the oven and place that in the bowl. Chop your runny egg in half and add on top. Drizzle over with more chilli oil and enjoy!

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Easy

£8-12

Japanese

Veggie

Pescatarian

Roasted
Butternut 
Ramen-ish

9 K8 A3899

Dinner

Begin by preheating the oven to 180°C.