Recipe of Speedy Pumpkin Tofu & Miso Ramen

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin tofu & miso ramen. One of my favorites. For mine, 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 recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Pumpkin Tofu & Miso Ramen is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:

1. Get Pumpkin
2. Make ready pumpkin, cut into large chunks
3. Make ready white miso paste
4. Get soy sauce
5. Prepare flavourless oil (rice bran, grapeseed, etc)
6. Prepare (heaped) brown sugar
7. Prepare Broth
8. Take and a half cups vegetable stock
9. Get quarter cup white miso paste
10. Get soy sauce
11. Get piece of ginger, peeled and sliced
12. Prepare garlic cloves, crushed
13. Prepare 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. Take ramen noodles
17. Take broccolini
18. Take bok choy or any other leafy greens
19. Get Optional topping additions
20. Get 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 special food pumpkin tofu & miso ramen recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!