Sticky gochujang and roasted squash noodle soup recipe | Sainsbury`s Magazine

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)
• 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