Spiced Gochujang Roasted Squash Noodle Soup

Serves: 2 generous portions

Prep time: 25 minutes
Total time: 1 hour

This hearty noodle soup is perfect for cozy evenings or sharing with a friend. The spiced squash base pairs beautifully with crispy tofu and fresh vegetables, creating a dish that's both comforting and nutritious. Feel free to customize the toppings based on what you have on hand.

Ingredients

For the soup base:

• 1 small garlic bulb
• 450g butternut squash, peeled and cubed
• 1 small red onion, quartered
• 2 tbsp olive oil, divided
• 2 tbsp soy sauce, divided
• 1 tsp cornflour
• 150g extra-firm tofu, cubed (around 1 cm)
• 1 tbsp gochujang paste (adjust for spice preference)
• 1 tbsp rice vinegar
• 1 tsp maple syrup (or honey)
• 500ml hot vegetable stock (made with 1 cube, adjust to taste)

For the toppings:

• 1 portion (about 100g) of rice noodles
• 100g frozen peas
• 1 tbsp pickled sushi ginger, chopped
• 1 tsp toasted sesame seeds
• 1 spring onion, finely sliced
• 1 tbsp crispy chili oil

Instructions

1. Roast the vegetables and tofu:

   • Preheat your oven to 190°C (fan 170°C).
   • Slice the top off the garlic bulb and place it cut-side down on a baking tray along with the squash and onion. Drizzle with 1 tablespoon of olive oil and a pinch of salt.
   • In a separate bowl, mix 1 tablespoon soy sauce, cornflour, and the remaining olive oil. Toss the tofu cubes in this mixture until evenly coated, then spread them on a lined baking tray.
   • Roast the vegetables and tofu in the oven for about 30 minutes, until the squash is tender and golden, and the tofu is crispy (check tofu after 25 minutes to avoid over-browning).

2. Prepare the soup base:

   • Once roasted, squeeze the garlic flesh into a blender. Add the roasted squash and onion, reserving a few squash cubes for garnish.
   • Blend the roasted vegetables with gochujang, rice vinegar, maple syrup, the remaining soy sauce, and 450ml vegetable stock. Adjust the consistency by adding more stock if needed.

3. Cook the noodles and peas:

   • Prepare the rice noodles and peas according to their package instructions. Drain and set aside.

4. Assemble the soup:

   • Pour the blended soup into serving bowls. Add the cooked noodles and peas, and garnish with reserved squash, crispy tofu, sushi ginger, sesame seeds, spring onion, and a drizzle of chili oil.

5. Store leftovers:

   • Any leftover soup can be stored in an airtight container in the refrigerator and reheated the next day for a quick, satisfying meal.