BBC Homepage
Skip to content
Accessibility Help
Your account
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
More menu
More menu
Search BBC
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
Close menu
BBC Food
All Food
Home
Recipes
Budget Recipes
Chefs
Stories
Diets
Programmes
How to Cook
My Food
More
Recipes by category
In Season
Occasions
Cuisines
Ingredients
Dishes
Collections
Collections
Easy chicken
Easy soups
Easy lunches
Quick dinners
Slow cooker
Air fryer
15-minute healthy
Everyday vegetarian
High protein
Low-carb
Popular recipes
Pancakes
American pancakes
Banana bread
Apple crumble
Cheesecake
Victoria sponge
Chocolate brownies
Chocolate cake
Flapjacks
Yorkshire pudding
Butternut squash soup
Cauliflower cheese
Cottage pie
Chilli con carne
Toad in the hole
Lasagne
Spaghetti bolognese
Spaghetti carbonara
Search
Roasted squash, coconut and miso soup
Fruit and vegetables
300g–400g/10½oz–14oz leftover roasted squash or
sweet potato
, chopped (if cooking from scratch use 500g–700g/1lb 2oz–1lb 9oz raw weight)
sliced
spring onions
, to garnish
chopped
fresh coriander
, to garnish
Tins, packets and jars
400g tin
cannellini beans
, drained and rinsed
400ml tin
coconut milk
4 portions
udon noodles
Cooking ingredients
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
1 tbsp
soy sauce
salt
sriracha
, to garnish
sesame seeds
, to garnish
Dairy, eggs and chilled
4 free-range
eggs
, at room temperature
Back to recipe
You might also like:
news
|
sport
|
weather
|
worklife
|
travel
|
future
|
culture
|
world
|
business
|
technology
