Roasted squash, coconut and miso soup
This umami soup is a delicious way to use up leftover roasted squash or sweet potato, and will keep you for ages thanks to the egg and udon noodles!
Each serving provides 607 kcal, 24.7g protein, 74.5g carbohydrate (of which 11.5g sugars), 25.7g fat (of which 16.7g saturates), 10.7g fibre and 2.65g salt.
Ingredients
- 4 free-range eggs, at room temperature
- 300g–400g/10½oz–14oz leftover roasted squash and/or sweet potato (500g–700g/1lb 2oz–1lb 9oz weight raw), chopped
- 400g tin cannellini beans, drained and rinsed
- 400ml tin coconut milk
- 500ml/18fl oz vegetable stock (made with 2 tsp vegetable bouillon boiling water), plus extra if needed
- 1 tbsp miso paste, plus extra if needed
- 4 portions udon noodles
- 1 tbsp soy sauce
- salt
- sriracha, to garnish
- sliced spring onions, to garnish
- sesame seeds, to garnish
- chopped fresh coriander, to garnish
Method
Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside.
Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes.
Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm.
Cook the udon noodles according to the packet instructions, then drain and set aside.
Add the soy sauce to the soup. Taste and season with salt or more miso if needed.
Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander.
Christmas
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