Recipe of Perfect Pumpkin Tofu & Miso Ramen

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pumpkin tofu & miso ramen. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Tofu & Miso Ramen is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pumpkin Tofu & Miso Ramen is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:

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