Description
A warm and flavorful bowl of Pumpkin Miso Ramen infused with crispy sage, perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 2 cups pumpkin purée
- 4 cups vegetable broth
- 1 tablespoon mirin (optional)
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper, to taste
- 14 ounces fresh or dried ramen noodles
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach
- 7 ounces firm tofu, cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 soft-boiled eggs (optional)
- 1/4 cup corn kernels
- 2 green onions, thinly sliced
- 2 tablespoons vegetable oil
- 16 fresh sage leaves
Instructions
- Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Fry the sage leaves in batches for 10 to 15 seconds until crisp but not browned. Remove with tongs and drain on paper towels. Set aside.
- Toss the tofu cubes in cornstarch until coated evenly. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Fry the tofu, turning until golden and crisp on all sides, about 5 to 7 minutes. Drain on paper towels.
- In a large pot, heat 1 tablespoon vegetable oil over medium heat. Sauté chopped onion until softened, 3 to 4 minutes. Stir in garlic and ginger and cook for 1 minute. Add miso paste and soy sauce, and cook for an additional minute.
- Add pumpkin purée and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in mirin if using and sesame oil. Adjust seasoning with salt and black pepper.
- In a separate pan, sauté sliced shiitake mushrooms in a little oil over medium-high heat until golden, about 3 to 4 minutes.
- Cook the ramen noodles in a saucepan following package instructions. Drain and set aside.
- If using eggs, bring water to a boil in a saucepan. Gently add eggs and boil for 6 to 7 minutes. Transfer eggs to an ice water bath, then peel.
- Divide cooked noodles among serving bowls. Ladle hot pumpkin-miso broth over the noodles. Top with crispy tofu, sautéed mushrooms, baby spinach, corn kernels, green onions, and halved eggs if desired. Garnish generously with crispy sage leaves.
Notes
- The mirin is optional but adds depth to the broth.
- This recipe can easily be made vegan by omitting the soft-boiled eggs.
- Feel free to add your favorite vegetables as toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 70mg