Preparation

1. Place the 4 eggs into the cooking pan of the Cook In and fill with enough cold water, to just cover them. Set the temperature to high and bring to the boil, with the lid on. Boil the eggs for 3 – 4 minutes. Once cooked, immediately place the eggs in iced cold water to cool and set aside.
2. Using the Spice Grinder or Mini Prep Pro, add the garlic, ginger, miso paste, green chilli, mirin, soy sauce and sesame oil. Add 2 tbsp. of water and process to make a runny paste.
3. Add 1½ litres of water to the cooking pan of the Cook In. Set the temperature to high and bring to the boil, with the lid on. Once boiling, reduce the temperature to medium. Add the paste and stir. Add the cubed squash, stir to combine and replace the lid. Simmer for 10 – 15 minutes, or until the squash is just tender.
4. Add the fish and noodles, stirring to combine and continue to cook, on a simmer, for the recommended cooking time of the noodles. In the last minute of cooking, as the brussels sprouts and spring onions and gently stir through. 
5. Peel the boiled eggs and cut them in half.
6. Spoon the ramen into 4 bowls and top with the eggs and sesame seeds.