Silky Gochujang Roasted Squash Noodle Soup
Ingredients
- 1/2 squash
- 1/2 red onion
- 1 bulb garlic
- 1 tbsp gochujang
- 1 tbsp soya sauce
- 1 tbsp rice wine vinegar
- 1 tsp honey
- 500ml vegetable stock
Toppings
- Enough noodles for 2
- 200g peas
- 150g tofu
- 1 tbsp pickled ginger
- Sesame seeds
- Spring onions
- Crispy chilli oil
Preparation
Roast the squash, onion and whole garlic bulb with the head chopped off, using olive oil and salt, for 30-40 minutes at 190C.
Squeeze the garlic out into a blender along with the onion and most of the squash, reserving some squash for topping.
Add the gochujang, soya sauce, rice wine vinegar, honey and vegetable stock to the blender and blend until smooth, adding more liquid if needed.
Cook the noodles and other toppings as desired and add them on top of the soupy base before serving.
Tips
The sweet and spicy flavors complement each other perfectly and are ideal for cold weather.
Top with choices like peas, roasted squash, tofu, pickled ginger, spring onions and crispy chilli oil.
