Roast Butternut Miso Ramen
Begin by preheating the oven to 180°C.
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 a tbsp of curry powder. Mix together and whack it into the oven for 40 minutes 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, 1 tbsp of 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 1.8L of 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. Chop your runny egg in half and add on top. Drizzle over with more chilli oil and enjoy!