Easiest Way to Make Speedy Pumpkin Tofu & Miso Ramen

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pumpkin tofu & miso ramen. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin Tofu & Miso Ramen is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pumpkin Tofu & Miso Ramen is something which I’ve loved my entire life.

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