Roasted Squash Noodle Soup

Roasted Squash Noodle Soup

This recipe is for a silky gochujang and roasted squash noodle soup, perfect for cold weather. Roast squash, onion, and garlic, then blend with Gochujang, soy sauce, rice wine vinegar, honey, and vegetable stock for the base. Cook noodles and toppings like peas, tofu, pickled ginger, spring onions, and crispy chili oil separately. Serve the soupy base topped with noodles and other toppings for a delicious and comforting meal. The sweet and spicy flavours of the Gochujang and roasted squash complement each other well, making this soup a flavourful and satisfying dish.

Serves: 2

45 minutes

Cook time

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Ingredients

Natalia

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Ingredients:

  • 0.5 squash
  • 0.5 red onion
  • 1 bulb garlic
  • 1 tbsp Gochujang
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp honey
  • 500ml vegetable stock
  • Noodles for 2
  • 200g peas
  • 150g tofu
  • 1 tbsp pickled ginger
  • Sesame seeds
  • Spring onions
  • Crispy chilli oil
  • Olive oil
  • Salt

🔄Natalia Rudin's Suggested Substitutes

Squash Pumpkin or Sweet Potato
Red Onion Yellow Onion or Shallots
Gochujang Sriracha or Red Pepper Flakes

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