There’s this one creator I adore, and honestly I get that everyone needs to make a living… but when she locked her recipe behind a paywall, we looked at each other like… really?... So we tried to recreate it ourselves. The first attempt was chaotic in a cute way, but each round we nudged it closer to what we were craving: deeper umami, thicker noodles, a soft-boiled egg on top, a splash of broth, that smoky paprika touch. And somehow, it became ours. My dad grows pumpkins by the dozens every fall, and this bowl feels like a warm way of putting them to good use. Cozy, creamy, a little indulgent, and super comforting. Hope you’ll cook along (: & if you do, tell me where you’re watching from so we can share this little dishcovery moment together. Ingredients: ⋅ 5 scallions (greens thinly sliced, whites chopped) ⋅ ½ butternut pumpkin, sliced ⋅ ½ garlic bulb (tops sliced off) ⋅ ½ tsp salt ⋅ ½ tsp white pepper ⋅ ½ tsp smoked paprika ⋅ olive oil, for drizzling ⋅ 250g udon noodles (undercooked by 1 min) ⋅ 1 tbsp miso paste ⋅ ½ cup (120 ml) beef/vegetable broth ⋅ 50g parmesan, grated For topping: ⋅ extra parmesan for topping ⋅ fried onions, for topping ⋅ 2 softboiled eggs (5-6 mins) Directions 1. Peel and slice the pumpkin into 1-2 cm pieces and place on a baking tray. 2. Separate scallion greens and whites; finely chop whites and place greens whole on the tray 3. Slice the top off half a garlic bulb and place it cut-side down on the tray. 4. Drizzle everything with olive oil, brush to coat, and season with salt, white pepper, and smoked paprika. 5. Roast at 180°C for about 20 minutes. 6. Bring water to a boil. Soft boil the eggs for 5-6 minutes. Add udon and cook just under the package time. 7. Drain and cool eggs and noodles under cold water. 8. Transfer roasted veggies to a blender. Squeeze in the roasted garlic, add miso and broth, and blend until smooth. 9. Pour the sauce into a pan over medium heat; add a splash of water if too thick. 10. Coat the udon in the sauce and stir in 50g parmesan. 11. Plate a