Ingredients
- 75g (1/4 cup) white miso paste
- 60ml (1/4 cup) light soy sauce
- 2 tsp honey
- 2 tsp vegetable oil
- 500g kent pumpkin, seeds removed, skin on, thinly sliced
- 4 eggs
- 1.5L (6 cups) Massel vegetable liquid stock
- 20g dried sliced shiitake mushrooms
- 2 tsp finely grated fresh ginger
- 1 bunch buk choy, sliced
- 2 small carrots, thinly sliced
- 450g shelf-fresh ramen noodles
- 2 green shallots, thinly sliced
- 2 tsp sesame seeds, toasted
- Dried chilli flakes, to serve (optional)
- Thinly shredded nori, to serve (optional)
- Select all ingredients
Method Steps
- Step 1Preheat oven to 200C/180C fan forced and line a baking tray with baking paper. Use a fork to whisk together 1 tbs miso paste, 1 tbs soy sauce, honey and oil.
- Step 2Place pumpkin on the prepared tray and brush with half the miso mixture. Turn and brush the other side. Roast for 15-20 minutes, or until pumpkin is tender.
- Step 3Meanwhile, place the eggs in a saucepan and cover with water. Bring to the boil over high heat. As soon as the water boils, cook for 2 minutes. Drain and cool under cold running water. Peel and halve.
- Step 4Combine the stock, mushrooms, ginger, and remaining 3 tbs soy sauce in a large saucepan. Cover and bring to a simmer over medium heat. Add the buk choy stems and carrot and simmer for 2 minutes or until tender-crisp. Remove from heat and stir in the remaining 3 tbs miso paste until dissolved. Add the noodles and buk choy leaves to pan. Set aside for 1 minute or until the noodles are warmed through and the leaves are tender.
- Step 5Divide the soup among bowls. Top with pumpkin and egg, then sprinkle with shallots, sesame seeds and chilli and nori, if using.
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