Pumpkin Tofu & Miso Ramen
Pumpkin Tofu & Miso Ramen

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, pumpkin tofu & miso ramen. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pumpkin Tofu & Miso Ramen is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Pumpkin Tofu & Miso Ramen is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:
  1. Take Pumpkin
  2. Take 600 g pumpkin, cut into large chunks
  3. Get 1 tablespoon white miso paste
  4. Get 1 teaspoon soy sauce
  5. Make ready 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
  6. Prepare 1 teaspoon (heaped) brown sugar
  7. Take Broth
  8. Prepare 3 and a half cups vegetable stock
  9. Make ready 1 quarter cup white miso paste
  10. Take 1 tablespoon soy sauce
  11. Take 10 cm piece of ginger, peeled and sliced
  12. Take 2 garlic cloves, crushed
  13. Prepare 1 spring onion, finely chopped
  14. Take Topping
  15. Take Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
  16. Get 100 grams ramen noodles
  17. Take 1 bunch broccolini
  18. Make ready 1 bunch bok choy or any other leafy greens
  19. Get Optional topping additions
  20. Prepare 100 grams fun tofu, cut into small cubes
  21. Take 1 tablespoon sesame seeds
  22. Make ready 2 cm piece of ginger, peeled and sliced
Steps to make Pumpkin Tofu & Miso Ramen:
  1. Preheat oven to 180 degrees and prep ingredients.
  2. For the pumpkin: Mix miso paste, soy sauce, oil and brown sugar into a big bowl and then add the pumpkin pieces. Coat pumpkin thoroughly. Even spread the pumpkin on some oven trays and bake for 30 minutes or until pumpkin is caramelised.
  3. For the broth: Put the vege stock in a saucepan and add the ginger, garlic and spring onion. Bring to a simmer for 20-30 minutes. Add the noodles and cook over a low heat until noodles are cooked through.
  4. Remove the saucepan from the heat and stir in miso paste and say sauce to the broth. Taste it and dilute with boiling water if it’s too strong. Remove the noodles so they don’t get soggy (put them in a separate bowl) and strain the broth into a large bowl. Straining is optional.
  5. To serve: Pour the hot broth into serving bowls and add noodles. Then place green veges and corn kernels in, then pumpkin and the optional tofu. Garnish with coriander, sesame seeds or a little bit of sesame oil.
  6. Optional step for tofu topping: Whilst the broth is heating: Pan fry some tofu cubes, sesame seeds, ginger and soy sauce in a non stick saucepan. Toss the tofu so that all sides are coated and cook for 10 minutes or until browned.

So that’s going to wrap it up for this exceptional food pumpkin tofu & miso ramen recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!