Easiest Way to Prepare Jamie Oliver Pumpkin Tofu & Miso Ramen

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pumpkin tofu & miso ramen. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pumpkin Tofu & Miso Ramen is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Pumpkin Tofu & Miso Ramen is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this 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 cook it.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:

1. Take Pumpkin
2. Take 600 g pumpkin, cut into large chunks
3. Prepare 1 tablespoon white miso paste
4. Get 1 teaspoon soy sauce
5. Make ready 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
6. Make ready 1 teaspoon (heaped) brown sugar
7. Get Broth
8. Take 3 and a half cups vegetable stock
9. Take 1 quarter cup white miso paste
10. Take 1 tablespoon soy sauce
11. Get 10 cm piece of ginger, peeled and sliced
12. Take 2 garlic cloves, crushed
13. Prepare 1 spring onion, finely chopped
14. Make ready Topping
15. Take Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
16. Prepare 100 grams ramen noodles
17. Make ready 1 bunch broccolini
18. Get 1 bunch bok choy or any other leafy greens
19. Prepare Optional topping additions
20. Prepare 100 grams fun tofu, cut into small cubes
21. Take 1 tablespoon sesame seeds
22. Take 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 with this exceptional food pumpkin tofu & miso ramen recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!