Recipe of Speedy Pumpkin Tofu & Miso Ramen

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pumpkin tofu & miso ramen. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Tofu & Miso Ramen is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Pumpkin Tofu & Miso Ramen is something which I have loved my whole life.

To begin with this recipe, we must 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. Get Pumpkin
2. Prepare 600 g pumpkin, cut into large chunks
3. Prepare 1 tablespoon white miso paste
4. Make ready 1 teaspoon soy sauce
5. Make ready 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
6. Prepare 1 teaspoon (heaped) brown sugar
7. Prepare Broth
8. Get 3 and a half cups vegetable stock
9. Take 1 quarter cup white miso paste
10. Get 1 tablespoon soy sauce
11. Take 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. 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. Prepare 1 bunch bok choy or any other leafy greens
19. Make ready Optional topping additions
20. Take 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

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 is going to wrap this up with this special food pumpkin tofu & miso ramen recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!