Pumpkin Tofu & Miso Ramen
Pumpkin Tofu & Miso Ramen

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin tofu & miso ramen. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pumpkin Tofu & Miso Ramen is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Pumpkin Tofu & Miso Ramen is something that I’ve loved my entire life.

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

The ingredients needed to make Pumpkin Tofu & Miso Ramen:
  1. Prepare Pumpkin
  2. Take 600 g pumpkin, cut into large chunks
  3. Make ready 1 tablespoon white miso paste
  4. Prepare 1 teaspoon soy sauce
  5. Prepare 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
  6. Prepare 1 teaspoon (heaped) brown sugar
  7. Get Broth
  8. Get 3 and a half cups vegetable stock
  9. Get 1 quarter cup white miso paste
  10. Prepare 1 tablespoon soy sauce
  11. Make ready 10 cm piece of ginger, peeled and sliced
  12. Get 2 garlic cloves, crushed
  13. Make ready 1 spring onion, finely chopped
  14. Prepare Topping
  15. Make ready Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
  16. Make ready 100 grams ramen noodles
  17. Take 1 bunch broccolini
  18. Make ready 1 bunch bok choy or any other leafy greens
  19. Make ready Optional topping additions
  20. Get 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
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 exceptional food pumpkin tofu & miso ramen recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!