Miso squash ramen

"Make the most of an entire butternut squash in this fragrant vegetarian ramen. The butternut squash flesh is roasted until caramelised before being added to the ramen stock, whilst the seeds get a sticky soy sauce coating for a crunchy finish."
Prep time:
15 min
Cook time:
30 min
Servings:
4 people

Health Score

High
Medium
Low
8.3 / 10
High score

Glycemic Index

Index
48
Low
Load
43
High

Nutrition per serving:

Calories552.19 kcal28%
Fat14.33 g20%
Carbs87.96 g34%
Sugars6.65 g7%
Protein20.66 g41%
Sodium625.19 mg31%
Fiber8.44 g30%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
48
Low
Glycemic Load
43
High

Ingredients

1 medium butternut squash (unpeeled), halved and cut into small chunks, seeds reserved
2 tbsp toasted sesame oil
200g fresh greens
1 large garlic clove, crushed
5cm piece ginger, finely grated
50g miso paste
15g dried porcini mushrooms
2 tsp reduced-salt soy sauce
4 eggs
300g pack cooked udon noodles
sriracha, to taste (optional)

Directions

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