Sticky gochujang and roasted squash noodle soup
Serves: 1, with leftovers
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Sticky gochujang and roasted squash noodle soup
This vibrant noodle soup is perfect for solo slurping during colder months. Feel free to mix it up with the toppings – I like to use some of the roasted squash along with sweet peas and crispy tofu
Serves: 1, with leftovers
Prep time: 20 minsTotal time: 
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Nutritional information (serving (1 of 2))
Calories
615Kcal
Fat
25gr
Saturates
6gr
Carbs
66gr
Sugars
19gr
Fibre
11gr
Protein
28gr
Salt
2.6gr
Natalia Rudin
Personal chef and health and nutrition coach Natalia’s recipes are a huge hit on Instagram, with around 1.4 million followers enjoying her food. Her colourful dishes not only look good but are loaded with healthy ingredients too.
See more of Natalia Rudin’s recipes
Natalia Rudin
Personal chef and health and nutrition coach Natalia’s recipes are a huge hit on Instagram, with around 1.4 million followers enjoying her food. Her colourful dishes not only look good but are loaded with healthy ingredients too.
See more of Natalia Rudin’s recipes
Ingredients
- 1 garlic bulb
- 400g butternut squash flesh, cut into chunks
- ½ red onion
- 1 ½ tbsp olive oil
- 1 ½ tbsp light soy sauce
- ½ tbsp cornflour
- ½ x 280g block extra firm tofu, cut into 1cm cubes
- 1 tbsp gochujang paste
- 1 tbsp rice vinegar
- 1 tsp maple syrup (or honey if not vegan)
- 450-500ml warm vegetable stock (made with 1 stock cube)
For the toppings
- 1 nest by Sainsbury’s rice noodles
- 100g frozen garden peas
- 1 tbsp sushi ginger
- 1 tsp sesame seeds
- 1 spring onion, finely sliced
- 1 tbsp crispy chilli oil
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5. Slice the top off the garlic bulb. Add to a large baking tray, cut-side down, along with the butternut squash and onion, then drizzle with 1 tablespoon of the oil and season. In a bowl, combine the remaining oil, ½ tablespoon of the soy sauce and the cornflour. Add the tofu and toss to coat. Spread out on a lined second baking tray and transfer both trays to the oven. Roast for 30 minutes until both the tofu and vegetables are deeply golden, and the tofu is crispy. (You might need to check the tofu 5 minutes earlier to make sure it’s not too dark.) Allow to cool slightly before blending in step 2.
- Squeeze the garlic flesh into a blender and add the onion and squash, reserving a few chunks of squash for the topping. Add the remaining soy sauce with the gochujang, rice vinegar, maple syrup and 450ml of the warm stock. Blend until smooth, adding more of the stock if needed for your desired consistency.
- Cook the noodles and peas according to pack instructions. Transfer the soup to a serving bowl and top with the cooked noodles, peas, reserved squash, crispy tofu, ginger, sesame seeds, spring onion and chilli oil. Store any leftover soup in an airtight container to enjoy the following day.
