Recipe of Ultimate Pumpkin Tofu & Miso Ramen

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pumpkin tofu & miso ramen. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pumpkin Tofu & Miso Ramen is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Pumpkin Tofu & Miso Ramen is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare Pumpkin
2. Make ready pumpkin, cut into large chunks
3. Make ready white miso paste
4. Take soy sauce
5. Make ready flavourless oil (rice bran, grapeseed, etc)
6. Take (heaped) brown sugar
7. Take Broth
8. Prepare and a half cups vegetable stock
9. Make ready quarter cup white miso paste
10. Make ready soy sauce
11. Take piece of ginger, peeled and sliced
12. Take garlic cloves, crushed
13. Prepare spring onion, finely chopped
14. Take Topping
15. Prepare Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
16. Take ramen noodles
17. Take broccolini
18. Prepare bok choy or any other leafy greens
19. Get Optional topping additions
20. Take fun tofu, cut into small cubes
21. Get sesame seeds
22. Take 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’s going to wrap this up for this exceptional food pumpkin tofu & miso ramen recipe. Thanks so much for your time. I’m confident 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 family, colleague and friends. Thank you for reading. Go on get cooking!