Pumpkin Tofu & Miso Ramen

How to Cook Recipes Pumpkin Tofu & Miso Ramen using 22 ingredients and 6 steps

Pumpkin Tofu & Miso Ramen - - When you've got a ardour for cooking and you spend numerous time in your kitchen, then almost certainly you've got a substantial quantity of recipes available. Some cooks have an orderly group system and a few don't. If you end up usually shuffling via mounds of recipes and not discovering what you are in search of, then you have to do some organizing.

You can cook Pumpkin Tofu & Miso Ramen using 22 ingredients and 6 steps. Here is how you achieve that.

Ingredients make Pumpkin Tofu & Miso Ramen

1. Prepare Pumpkin.
2. It's 600 g pumpkin, cut into large chunks.
3. Prepare 1 tablespoon white miso paste.
4. You need 1 teaspoon soy sauce.
5. You need 1 tablespoon flavourless oil (rice bran, grapeseed, etc).
6. Prepare 1 teaspoon (heaped) brown sugar.
7. You need Broth.
8. You need 3 and a half cups vegetable stock.
9. Prepare 1 quarter cup white miso paste.
10. You need 1 tablespoon soy sauce.
11. You need 10 cm piece of ginger, peeled and sliced.
12. Prepare 2 garlic cloves, crushed.
13. Prepare 1 spring onion, finely chopped.
14. You need Topping.
15. You need Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed.
16. Prepare 100 grams ramen noodles.
17. Prepare 1 bunch broccolini.
18. Prepare 1 bunch bok choy or any other leafy greens.
19. You need Optional topping additions.
20. Prepare 100 grams fun tofu, cut into small cubes.
21. You need 1 tablespoon sesame seeds.
22. Prepare 2 cm piece of ginger, peeled and sliced.

Pumpkin Tofu & Miso Ramen step by step

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..

Pumpkin Tofu & Miso Ramen - Thank you and good luck