Miso Ramen with Roast Pumpkin

Every time I make Miso Ramen with Roast Pumpkin, it feels like a warm embrace on a chilly fall evening. There’s something irresistible about the combination of rich miso broth and the sweet, caramelized edges of roasted pumpkin. I remember the first time I stumbled upon this recipe; it was during a particularly dreary week, and I was craving comfort food that didn’t weigh me down. I decided to experiment, combining traditional ramen with hearty pumpkin, and the result was a bowl of pure happiness. Each spoonful is a journey through flavors that evoke the very essence of autumn: earthy, sweet, and deeply satisfying.

Ingredient List for Miso Ramen with Roast Pumpkin

Cooking is an art, and the ingredients for Miso Ramen with Roast Pumpkin are the brushes and colors that create a masterpiece. Each element plays a vital role in the overall harmony of flavors. The star here is the pumpkin, which not only adds sweetness and texture but also instills a wonderfully autumnal depth. The miso enriches the broth, while the ramen noodles serve as the perfect vehicle for all these delightful flavors.

• 1 tablespoon white miso: This fermented soybean paste adds a rich umami flavor to the broth.
• 1 tablespoon soy sauce: Enhances the overall taste with its salty, savory depth.
• 1 tablespoon oil: Use any neutral oil to help sauté your ingredients.
• 1 teaspoon brown sugar: Balances the savory flavors with a touch of sweetness.
• 1 lb pumpkin: Roasted to perfection, it brings a subtle sweetness to the dish.
• 3 ½ cups vegetable stock: The base of the broth, adding depth and richness.
• ¼ cup white miso: For that extra kick of flavor in the broth.
• 1 tablespoon soy sauce: Adds another layer of savory goodness.
• 1 inch piece of ginger: A fragrant addition that brightens the overall flavor.
• 2 garlic cloves: Infuses the broth with aromatic warmth.
• 1 spring onion: Adds a refreshing crunch as a garnish.
• 1 packet ramen noodles: The perfect way to soak up the delicious broth.
• 1 handful baby spinach leaves: A fresh, vibrant addition to the bowl.
• Boiling water to taste: To adjust the strength of your broth.
• 1 tablespoon toasted sesame seeds: For a nutty crunch on top.
• handful fresh coriander: A fragrant herb to finish off your dish.

Instructions for Miso Ramen with Roast Pumpkin

Making Miso Ramen with Roast Pumpkin is a delightful process that fills your kitchen with tempting aromas. Begin by prepping your ingredients, ensuring everything is at hand for a smooth cooking experience. Each step will guide you toward a comforting and delicious bowl of ramen.

1. Preheat your oven to 200ºC/400ºF. This temperature will be perfect for roasting the pumpkin. The goal is to achieve a tender texture while developing a lovely caramelization.
2. Next, cut the pumpkin into thick wedges and place them in a bowl. This will make sure they roast evenly and soak up the flavor.
3. In another bowl, whisk together the white miso, soy sauce, brown sugar, and the oil. This mixture will form a delicious glaze for the pumpkin.
4. Pour this miso mixture over the pumpkin and stir well to coat every piece. The more flavor, the better!
5. Spread the coated pumpkin on a lined baking tray, ensuring they are not overcrowded. Roast for about 30 minutes or until they are tender and have a lovely char.
6. While the pumpkin is roasting, prepare your aromatics. Slice the ginger (there’s no need to peel it), peel the garlic, and chop the spring onion into large chunks. These will flavor your broth beautifully.
7. In a large pot, pour in the vegetable stock, adding the sliced ginger, whole garlic, and chopped spring onion. Bring this mixture to a gentle simmer over medium heat.
8. Now it’s time to add in the ramen noodles. Let them cook over low heat until they are tender. Stir occasionally; you’ll want them to soak up all that broth goodness.
9. Once your noodles are cooked, remove the pot from heat. Stir in the additional white miso and soy sauce into the broth, tasting as you go. Adjust the seasoning as needed.
10. If the broth is too strong, feel free to add some boiling water to lighten it up. It should be rich but not overwhelming.
11. Divide the cooked noodles between two bowls. Top each bowl with the roasted pumpkin and a handful of baby spinach leaves.
12. Finally, ladle the aromatic miso broth over the noodles and garnishes, leaving the ginger, garlic, and spring onion behind in the pot. Top with a sprinkle of toasted sesame seeds and a handful of fresh coriander for added flavor and color.

Tips and Tricks about Miso Ramen with Roast Pumpkin

Cooking can be an adventure, and with Miso Ramen with Roast Pumpkin, you have plenty of opportunities to personalize your experience. From ingredient swaps to serving suggestions, the possibilities are endless.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the broth separate from the noodles to maintain texture. It will last up to one month in the freezer.
• Pairing: Serve with a side of steamed dumplings or a light salad to balance the meal.
• Vegetarian Upgrade: For a vegetarian variant, ensure your broth is made from vegetable stock and use only plant-based ingredients.
• Serving Style: Consider serving the dish in larger bowls for a more communal dining experience.

Side Dish Ideas for Miso Ramen with Roast Pumpkin

When it comes to serving Miso Ramen with Roast Pumpkin, the right side dishes can elevate the meal further. Here are some delightful pairings:

• Steamed Dumplings: These are the perfect bite-sized complement, bringing additional textures and flavors that harmonize with the ramen.
• Fresh Salad: A simple cucumber and sesame salad can provide a refreshing crunch to balance the warmth of the ramen.
• Rice Paper Rolls: Filled with fresh vegetables and herbs, these rolls add a light, refreshing contrast to the rich ramen.
• Seasonal Roasted Vegetables: Roasting seasonal veggies alongside your pumpkin can create a colorful and nutritious side.
• Beverage Pairing: This dish pairs beautifully with green tea or a light, refreshing herbal drink to cleanse the palate.
• Occasions: Great for cozy dinners or gatherings with friends, especially during fall. Perfect for sharing.

FAQ

Conclusion

Miso Ramen with Roast Pumpkin stands out as a comforting dish that brings warmth and joy to your table. The delightful combination of savory miso, sweet roasted pumpkin, and tender noodles encapsulates the essence of autumn in every bite. I encourage you to try making it for dinner tonight; it’s a beautiful way to celebrate the flavors of the season.

Miso Ramen with Roast Pumpkin

The ultimate comfort food, Miso Ramen with Roast Pumpkin combines savory miso broth, tender roasted pumpkin, and perfectly cooked noodles. It's a delicious, easy weeknight dinner that warms the soul and fills the belly. Make it tonight to enjoy a bowl of pure happiness!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Dinner

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon white miso
• 1 tablespoon soy sauce
• 1 tablespoon oil
• 1 teaspoon brown sugar
• 1 lb pumpkin
• 3.5 cups vegetable stock
• 0.25 cup white miso
• 1 tablespoon soy sauce
• 1 inch ginger
• 2 garlic cloves
• 1 spring onion
• 1 packet ramen noodles
• 1 handful baby spinach leaves
• boiling water to taste
• 1 tablespoon toasted sesame seeds
• 1 handful fresh coriander

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Whisk
• Saucepan
• Mixing Bowl
• Peeler
• Chef's Knife
• Wooden Spoon

Method

 

1. Preheat your oven to 200ºC/400ºF. This temperature will be perfect for roasting the pumpkin. The goal is to achieve a tender texture while developing a lovely caramelization.
2. Next, cut the pumpkin into thick wedges and place them in a bowl. This will make sure they roast evenly and soak up the flavor.
3. In another bowl, whisk together the white miso, soy sauce, brown sugar, and the oil. This mixture will form a delicious glaze for the pumpkin.
4. Pour this miso mixture over the pumpkin and stir well to coat every piece. The more flavor, the better!
5. Spread the coated pumpkin on a lined baking tray, ensuring they are not overcrowded. Roast for about 30 minutes or until they are tender and have a lovely char.
6. While the pumpkin is roasting, prepare your aromatics. Slice the ginger (there's no need to peel it), peel the garlic, and chop the spring onion into large chunks. These will flavor your broth beautifully.
7. In a large pot, pour in the vegetable stock, adding the sliced ginger, whole garlic, and chopped spring onion. Bring this mixture to a gentle simmer over medium heat.
8. Now it's time to add in the ramen noodles. Let them cook over low heat until they are tender. Stir occasionally; you'll want them to soak up all that broth goodness.
9. Once your noodles are cooked, remove the pot from heat. Stir in the additional white miso and soy sauce into the broth, tasting as you go. Adjust the seasoning as needed.
10. If the broth is too strong, feel free to add some boiling water to lighten it up. It should be rich but not overwhelming.
11. Divide the cooked noodles between two bowls. Top each bowl with the roasted pumpkin and a handful of baby spinach leaves.
12. Finally, ladle the aromatic miso broth over the noodles and garnishes, leaving the ginger, garlic, and spring onion behind in the pot. Top with a sprinkle of toasted sesame seeds and a handful of fresh coriander for added flavor and color.

Notes

You can make this with red miso, white miso, and yellow miso. However, if using red miso, add 2 tablespoons rather than ¼ cup as it is stronger.

I leave the skin on my pumpkin as I find it holds its shape better, and I like the slightly chewy edge it brings to the dish. But peel it if you prefer.

Depending on the size of your pan, when cooking the noodles, you may have lost some stock due to evaporation. This could leave your broth too strong. Taste the broth before serving and add some boiling water if necessary.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.