Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Pour this miso mixture over the pumpkin and stir well to coat every piece. The more flavor, the better!
- 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.
- 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.
- 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.
- 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.
- 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.
- If the broth is too strong, feel free to add some boiling water to lighten it up. It should be rich but not overwhelming.
- Divide the cooked noodles between two bowls. Top each bowl with the roasted pumpkin and a handful of baby spinach leaves.
- 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.