Recipe of Speedy Pumpkin Tofu & Miso Ramen

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin tofu & miso ramen. One of my favorites. For mine, I am going to 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 foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Pumpkin Tofu & Miso Ramen is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. 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. Make ready Pumpkin
2. Get pumpkin, cut into large chunks
3. Make ready white miso paste
4. Prepare soy sauce
5. Get flavourless oil (rice bran, grapeseed, etc)
6. Make ready (heaped) brown sugar
7. Get Broth
8. Prepare and a half cups vegetable stock
9. Make ready quarter cup white miso paste
10. Get soy sauce
11. Prepare piece of ginger, peeled and sliced
12. Take garlic cloves, crushed
13. Get spring onion, finely chopped
14. Prepare 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. Make ready bok choy or any other leafy greens
19. Get 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 for this exceptional food pumpkin tofu & miso ramen recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!