Pumpkin Tofu & Miso Ramen
Pumpkin Tofu & Miso Ramen

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin tofu & miso ramen. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Tofu & Miso Ramen is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Pumpkin Tofu & Miso Ramen is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular 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 that.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:
  1. Prepare Pumpkin
  2. Prepare 600 g pumpkin, cut into large chunks
  3. Prepare 1 tablespoon white miso paste
  4. Take 1 teaspoon soy sauce
  5. Make ready 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
  6. Get 1 teaspoon (heaped) brown sugar
  7. Take Broth
  8. Take 3 and a half cups vegetable stock
  9. Prepare 1 quarter cup white miso paste
  10. Make ready 1 tablespoon soy sauce
  11. Make ready 10 cm piece of ginger, peeled and sliced
  12. Prepare 2 garlic cloves, crushed
  13. Take 1 spring onion, finely chopped
  14. Get Topping
  15. Get Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
  16. Prepare 100 grams ramen noodles
  17. Make ready 1 bunch broccolini
  18. Prepare 1 bunch bok choy or any other leafy greens
  19. Get Optional topping additions
  20. Make ready 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 is going to wrap this up with this special food pumpkin tofu & miso ramen recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!