Hello everybody, hope you’re having an amazing day today. Today, we’re going to make 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 current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Pumpkin Tofu & Miso Ramen is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this 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.
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The ingredients needed to make Pumpkin Tofu & Miso Ramen:
- Get Pumpkin
- Get 600 g pumpkin, cut into large chunks
- Prepare 1 tablespoon white miso paste
- Get 1 teaspoon soy sauce
- Take 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
- Take 1 teaspoon (heaped) brown sugar
- Get Broth
- Get 3 and a half cups vegetable stock
- Prepare 1 quarter cup white miso paste
- Take 1 tablespoon soy sauce
- Take 10 cm piece of ginger, peeled and sliced
- Get 2 garlic cloves, crushed
- Get 1 spring onion, finely chopped
- Take Topping
- Take Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
- Prepare 100 grams ramen noodles
- Prepare 1 bunch broccolini
- Prepare 1 bunch bok choy or any other leafy greens
- Take Optional topping additions
- Make ready 100 grams fun tofu, cut into small cubes
- Get 1 tablespoon sesame seeds
- Take 2 cm piece of ginger, peeled and sliced
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Steps to make Pumpkin Tofu & Miso Ramen:
- Preheat oven to 180 degrees and prep ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
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