Squash ramen soup

Squash ramen soup

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Peel and dice the onion. Peel the squash, cut in half, remove the seeds with a spoon, cut the squash into cubes. Place the coconut oil, curry paste, onion and squash in a pan, sauté. Pour in the stock and coconut milk, simmer the soup over a medium heat for approx. 25 mins., puree.
  2. Step 2

    Peel the carrots, cut into thin strips with the leek. Add the vegetables and edamame to the soup, simmer for approx. 5 mins.
  3. Step 3

    Cook the noodles in boiling water for approx. 3 mins., drain.
  4. Step 4

    Finely chop the mint. Add the noodles to the soup, season the soup, serve in bowls, garnish with mint.