Roasted squash, coconut and miso soup recipe
 This umami soup is a delicious way to use up leftover roasted squash or sweet potato, and will keep you full for ages thanks to the egg and udon noodles! Each serving provides 607 kcal, 24.7g protein, 74.5g carbohydrate (of which 11.5g sugars), 25.7g fat (of which 16.7g saturates), 10.7g fibre and 2.65g salt. 4 free-range eggs, at room temperature300g–400g/10½oz–14oz leftover roasted squash or sweet potato, chopped (if cooking from scratch use 500g–700g/1lb 2oz–1lb 9oz raw weight)400g tin cannellini beans, drained and rinsed400ml tin coconut milk500ml/18fl oz vegetable stock (made with 2 tsp vegetable bouillon boiling water), plus extra if needed1 tbsp miso paste, plus extra if needed4 portions udon noodles1 tbsp soy saucesaltsriracha, to garnishsliced spring onions, to garnishsesame seeds, to garnishchopped fresh coriander, to garnish 4 free-range eggs, at room temperature 300g–400g/10½oz–14oz leftover roasted squash or sweet potato, chopped (if cooking from scratch use 500g–700g/1lb 2oz–1lb 9oz raw weight) 400g tin cannellini beans, drained and rinsed 400ml tin coconut milk 500ml/18fl oz vegetable stock (made with 2 tsp vegetable bouillon boiling water), plus extra if needed 1 tbsp miso paste, plus extra if needed 4 portions udon noodles 1 tbsp soy sauce salt sriracha, to garnish sliced spring onions, to garnish sesame seeds, to garnish chopped fresh coriander, to garnish Method Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside.Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes.Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm.Cook the udon noodles according to the packet instructions, then drain and set aside.Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside. Bring a small saucepan of water to the boil. Gently lower in the eggs and cook for 6 minutes. Remove and place in an ice bath until cool enough to handle. Peel carefully, cut in half and set aside. Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes. Meanwhile, combine the squash, beans, coconut milk, stock and miso paste in a large saucepan over a medium heat. Heat, while stirring, until the miso dissolves, about 3 minutes. Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm. Blend the squash mixture until smooth and creamy with a hand-held blender. If the soup is too thick, add a bit more stock or water to reach the preferred consistency and keep warm. Cook the udon noodles according to the packet instructions, then drain and set aside. Cook the udon noodles according to the packet instructions, then drain and set aside. Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Add the soy sauce to the soup. Taste and season with salt or more miso if needed. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Place a portion of udon noodles in each bowl, ladle the hot soup over the top and add one halved boiled egg per bowl. Drizzle with sriracha and garnish with spring onions, sesame seeds and coriander. Recipe tips You can also use a mixture of squash and sweet potato, just keep the overall amount to 300g–400g/10½oz–14oz if using previously roasted veg (or 500g–700g/1lb 2oz–1lb 9oz if using uncooked ingredients).