Butternut Squash Ramen Bowl

11 20 578
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 1
Butternut Squash Ramen Bowl
Health Rating

Ingredients


1 cup Vegetable stock/broth, low sodium
1 clove(s) Garlic (thinly sliced)
1 1/2 cup Butternut Squash Puree, canned, organic
1/4 tsp Soy sauce, low sodium
1/4 tsp Kosher salt (to taste)
57 gm Rice noodles, dry
1/4 cup cubes Tofu, regular, soft
1 green onion (stem) Green onion, scallion, ramp (sliced diagonally)
1/2 tsp Sesame oil
1/2 cup Peas Shoots
1/4 tsp Sesame seeds, black (optional for garnish)

Instructions


  1. Combine the squash, broth, salt, garlic and soy sauce in a medium pot, and stir to mix well until bubbling and hot (basically to a light boil), about 3-4 minutes.
  2. While the broth is heating up, cube the fresh tofu into one-inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems.
  3. Take the strand of dry rice noodles, and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.
  4. When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.
  5. When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the center of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.
  6. Serve right away with chopsticks or a fork.

Nutrition Facts

Per Portion

Calories 578
Calories from fat 83
Calories from saturated fat 29.4
Total Fat 9.2 g
Saturated Fat 3.3 g
Trans Fat 0
Polyunsaturated Fat 6.5 g
Monounsaturated Fat 14.7 g
Cholesterol 0
Sodium 901 mg
Potassium 366 mg
Total Carbohydrate 101 g
Dietary Fiber 6.2 g
Sugars 14.4 g
Protein 23 g

Dietary servings

Per Portion


Grain 2.8
Meat Alternative 0.5
Vegetables 1.0

Energy sources


Pygal70%451.4034232843925246.0060157556917514%292.88381332680825184.4722975193250816%337.92893910440085117.9929332131213570%14%16%CarbohydratesFatProtein

Notes:

Butternut Squash

is a power-packed veggie, rich in vitamin A, vitamin C and folate!

Recipe from:
Lunch