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Ramen with Ginger Roast Squash
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Servings
2
Ingredients
160
g
Rice noodles
Soaked in lightly salted water
2
tsp
Olive oil
1
Red chilli
Sliced
10
g
Grated ginger
60
g
Roasted squash
40
g
Spring onion (sliced diagonally)
40
g
Wild Mushrooms (any)
16
g
Red radish
Sliced
8
Spring onions
Shredded
200
g
Bean sprouts
20
g
Baby spinach
40
g
Lower-sodium soy sauce
20
g
Stock powder
2
tsp
Sesame oil
300
ml
water
Instructions
Combine water, soy, ginger and the stock powder and bring to the boil for 5 minutes.
Top the broth with all the other ingredients saving the spring onion for garnish.
Serve immediately