Ingredients for 2 servings:

• 1 butternut squash
• Olive oil & butter to taste
• mushroom broth
• 2 slices of pumpernickel
• 2 eggs
• Carrots / spring onions / sprouts
• Asian mushrooms (of your choice)
• Shoyu Lemon Tare
• Ramen noodles
• Salt/sugar

And so it goes:

• Pumpkin preparation, peel, cut: Brush ¾ of the pumpkin with olive oil and roast at 180°C for 20 minutes.
• Meanwhile, cut the remaining ¼ pumpkin into sticks and sauté in a deep pan. Deglaze with the mushroom broth and bring to the boil. Then let it steep for 2 minutes.
• Add the baked pumpkin to the boiled mushroom broth in a pot and mix. Then add butter and mix again. Season with salt.
• Crumble the pumpernickel slices and toast them in butter in a small pan until golden brown.
• Boil the eggs for 6 minutes and halve them (tip: boil the eggs a day in advance and marinate them overnight in Lemon Soyu Tare)
• Cut carrots into fine strips (julienne), massage with sugar and salt and then marinate with Spicy Chili Crunch.
• Also cut the leek into julienne pieces.
• Cook the ramen noodles - they should be cooked for about 5 minutes and then beaten well.
• Blanch the sprouts briefly in boiling water and then rinse in cold water.
• Arrange everything together and enjoy!