Miso butternut squash ramen
Ingredients
- 200g pack of chopped butternut squash
- 100g purple sprouting broccoli
- 3 garlic cloves unpeeled and lightly bashed
- 1 tbsp vegetable oil
- ½ tbsp white miso
- 1 tbsp peanut butter
- 1 tsp reduced-salt soy sauce
- 700ml low-salt vegetable stock
- 150g wholemeal egg noodles
- 2 eggs soft-boiled (for 7 mins)
- 5g coriander roughly chopped, or leaves picked
- 1 red chilli sliced
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