Recipe of Jamie Oliver Pumpkin Tofu & Miso Ramen

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin tofu & miso ramen. It is one of my favorites food recipes. For mine, 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 enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Pumpkin Tofu & Miso Ramen is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:

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