Easiest Way to Make Ultimate 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 will make it a little bit unique. This will be really delicious.

Pumpkin Tofu & Miso Ramen is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Pumpkin Tofu & Miso Ramen is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Make ready Pumpkin
2. Get 600 g pumpkin, cut into large chunks
3. Get 1 tablespoon white miso paste
4. Prepare 1 teaspoon soy sauce
5. Get 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
6. Prepare 1 teaspoon (heaped) brown sugar
7. Make ready Broth
8. Prepare 3 and a half cups vegetable stock
9. Take 1 quarter cup white miso paste
10. Take 1 tablespoon soy sauce
11. Prepare 10 cm piece of ginger, peeled and sliced
12. Prepare 2 garlic cloves, crushed
13. Make ready 1 spring onion, finely chopped
14. Make ready 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. Get 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. Prepare 1 tablespoon sesame seeds
22. Make ready 2 cm piece of ginger, peeled and sliced

Instructions 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 it up for this special food pumpkin tofu & miso ramen recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!