Easiest Way to Make Award-winning Pumpkin Tofu & Miso Ramen

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pumpkin tofu & miso ramen. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Pumpkin Tofu & Miso Ramen is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re 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 have to 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. Prepare Pumpkin
2. Make ready 600 g pumpkin, cut into large chunks
3. Get 1 tablespoon white miso paste
4. Make ready 1 teaspoon soy sauce
5. Prepare 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
6. Make ready 1 teaspoon (heaped) brown sugar
7. Take Broth
8. Get 3 and a half cups vegetable stock
9. Get 1 quarter cup white miso paste
10. Make ready 1 tablespoon soy sauce
11. Prepare 10 cm piece of ginger, peeled and sliced
12. Make ready 2 garlic cloves, crushed
13. Take 1 spring onion, finely chopped
14. Prepare Topping
15. Prepare 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. Take 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

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 this up for this special food pumpkin tofu & miso ramen recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!