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Buttercup Squash Noodle Soup

Updated: Nov 9, 2020

This is by no means an ‘authentic recipe’ but uses ingredients that were available. Speciality ingredients can be used or feel free to use whatever is to hand. The key is to get a balance between savoury, sweet, sour and fragrant flavours.

· One small buttercup squash or other variety. About 300g-400g

· 1 tin of coconut milk

· 2 portions of Ramen, egg or other dried noodles

· Vegetable oil

· Salt


· Yellow Miso Paste or good stock powder

· 2 Star Anise, 1 cloves, 1 cinnamon stick (optional)

· Chilli (dried or fresh)

· Ginger (fresh or frozen)

· Garlic (fresh or frozen)

· Lime Leaves (optional)

· MSG (optional)

· Rice Mirin (optional)

· Rice vinegar (optional)

· Lemon or lime(optional)

· Turmeric


· Firm Tofu. Cut into chunks. Can be boiled for a few minutes at step 10. to take on some flavour and then roasted in the oven with the squash slices. No oil is needed.

· Seeds such as sesame

· Seaweed Flakes

· Fresh steamed vegetables

· Soft Boiled Egg

· Sweetcorn

Method for the noodle soup

1. Wash the squash well, scrubbing if necessary. Cut in half.

2. Cut one half squash into large chunks and place in a large pan, covered with cold water (about 1.5 L). Include the skin, the seeds and any ‘guts’ (from the whole squash)

3. Add about 1-2 tablespoons of ginger and garlic. If using fresh, just roughly chop. Or add frozen blocks straight in.

4. Add any dried spices you’d like to use such as star anise, cloves, dry chilli, lime leaves and cinnamon.

5. Meanwhile, cut the other half of squash into thin slices. Coat with oil & salt. Roast in a 200°C oven for 20 minutes or until golden brown and caramelised (no need to turn over).

6. Simmer the squash in the pan for 20 minutes with the lid on (or until the squash is very soft)

7. Drain the squash broth using a sieve. Return the liquid to the pan.

8. When it’s cool enough to handle, scoop out all the flesh from the strained squash and add to the liquid.

9. Add 1-2 tablespoons of yellow miso along with the squash flesh. For best results, blend this mixture and strain through a sieve again for a silky soup. Otherwise, a whisk will do the job.

10. Simmer with the lid off for 10 minutes.

11. The squash seeds can also be added to the roasting squash. They will dry in around 10-15minutes and the seed inside can be eaten.

12. Add a tin of coconut milk to the broth. Continue to simmer for 10-20minutes while the stock reduces. The texture should be like a thin soup and enough liquid left for the noodles to be cooked in (about 700ml). For a bright yellow colour, add 1tsp of turmeric.

13. Taste and add any extra seasonings, such as mirin for sweetness or more chilli for heat. Add more miso or stock powder for a savoury flavour. Lemon, rice wine vinegar or lime can be added for sharpness.

14. Once the stock/broth is finished, add the dried noodles and cook until they are soft (with the lid on).

15. Serve in a bowl topped with the roasted squash slices. Add tofu and any other toppings.

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