Steps to Prepare Favorite Pumpkin Tofu & Miso Ramen

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pumpkin tofu & miso ramen. One of my favorites. This time, 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 popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Pumpkin Tofu & Miso Ramen is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have 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. Take Pumpkin
2. Prepare 600 g pumpkin, cut into large chunks
3. Make ready 1 tablespoon white miso paste
4. Get 1 teaspoon soy sauce
5. Prepare 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
6. Make ready 1 teaspoon (heaped) brown sugar
7. Prepare Broth
8. Make ready 3 and a half cups vegetable stock
9. Take 1 quarter cup white miso paste
10. Prepare 1 tablespoon soy sauce
11. Make ready 10 cm piece of ginger, peeled and sliced
12. Get 2 garlic cloves, crushed
13. Make ready 1 spring onion, finely chopped
14. Take Topping
15. Get Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
16. Take 100 grams ramen noodles
17. Take 1 bunch broccolini
18. Prepare 1 bunch bok choy or any other leafy greens
19. Take Optional topping additions
20. Make ready 100 grams fun tofu, cut into small cubes
21. Take 1 tablespoon sesame seeds
22. Get 2 cm 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 is going to wrap this up for this exceptional food pumpkin tofu & miso ramen recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!