Miso Butternut Squash Ramen

Ingredients

1 squash
Broccoli
Tsp of Garlic Puree
Veggie oil
½ tsp white miso
1 tsbp peanut butter
1 tsp soy sauce
700 ml veggie stock
150g egg noodles
100g Tofu - smoked 

Method:

Peel and cut the squash in to small chunks and cook in the oven/air fryer with the garlic for 20 mins until soft.
Using a potato masher, make into a paste
Cook the broccoli in the oven until slightly charred
MIx together the peanut butter, miso and soy sauce
Place the veggie stock in  a pan and place on the stove
Add the peanut mixture and the sweet potato
Cut the tofu into small chunks and add it to the ramen 
Stir until absorbed and smooth
Add the noodles and the cooked broccoli