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Miso & Butternut Squash Ramen
Prep: 15 minutes
Cook: 30 minutes
Easy
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
Steps
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