Indulge in a warm and flavorful bowl of Pumpkin Miso Ramen infused with crispy sage, perfect for a cozy meal. This delightful recipe not only delivers a hearty taste but also brings the unique blend of pumpkin and miso, creating a comforting experience you won’t forget. The combination of earthy and savory notes makes this dish incredibly appealing, especially as the weather turns chilly. You won’t just be satisfied; you’ll be nourished by a dish that is not only delicious but vegan-friendly as well.
Imagine sitting down after a long day to a steaming bowl of ramen that embraces you with warmth. The pumpkin puree lends a creamy texture, while the miso adds a depth of flavor that perfectly complements the freshness of sage and the umami of mushrooms. It’s an easy-to-make dish that doesn’t skimp on quality, making it ideal for both weeknight dinners and special gatherings. Furthermore, ramen is often recognized as a comfort food, and this plant-based version ensures everyone can enjoy it, regardless of dietary preferences.
Why You’ll Love This Pumpkin Miso Ramen
Here are a few reasons why this recipe should be your go-to edge in the kitchen:
- Rich Flavor Profile: The blend of pumpkin and miso creates a harmonious umami flavor that is both comforting and satisfying.
- Quick and Easy: Ready in just 45 minutes, you can whip this up even on a busy weeknight.
- Healthy Ingredients: Packed with nutrients from mushrooms, spinach, and tofu, this ramen offers a nourishing meal in a bowl.
- Flexibility: Customize the recipe with your favorite toppings or alternative proteins according to your preference.
Preparation Phase & Tools to Use
Before diving into this delicious recipe, it’s essential to prepare your kitchen and workspace for success. Gather the following tools:
- A large pot for the broth
- A non-stick skillet for frying tofu and mushrooms
- A small skillet for crispy sage leaves
- A knife and chopping board for cutting vegetables
- Measuring cups and spoons to ensure accurate ingredient proportions
Start by organizing your ingredients on the countertop to make the cooking process smoother. Having everything ready to go will help you keep track of what needs to be added and when. This dish is as much about preparation as it is about flavor, so a clean and efficient workspace can make a world of difference.
Ingredients
- 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 soft-boiled eggs (optional)
- 1/4 cup corn kernels
- 2 green onions, thinly sliced
- 16 fresh sage leaves
Instructions
Step 1: Prepare Crispy Sage
Begin by heating 2 tablespoons of vegetable oil in a small skillet over medium heat. Add fresh sage leaves in batches and fry them for 10 to 15 seconds until they become crisp but avoid browning them. Carefully remove the leaves with tongs and place them on paper towels to drain excess oil. Set these aside as they will serve as a delightful garnish for your ramen.
Step 2: Fry Tofu
Next, coat the cubed tofu in cornstarch until it’s evenly covered. In the same non-stick skillet, heat another 2 tablespoons of vegetable oil over medium-high heat. Carefully add the tofu and fry it, turning occasionally until each side turns a beautiful golden brown and crispy texture, typically about 5 to 7 minutes. Once cooked, drain on paper towels to eliminate excess oil.
Step 3: Create the Broth
Now, take a large pot and heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes or until it becomes translucent and soft. Incorporate the garlic and freshly grated ginger, cooking for another minute to allow the flavors to meld together. Stir in the white miso paste and soy sauce, allowing this to cook for an additional minute to intensify the flavors.
Step 4: Add Pumpkin and Simmer
Incorporate the pumpkin puree and vegetable broth into the pot. Bring this mixture to a simmer and let it cook for around 10 minutes, stirring occasionally. This step will help the flavors fully combine. If you want to add mirin for more complexity, do so along with the toasted sesame oil. Finally, season with salt and freshly ground black pepper according to your taste.
Step 5: Sauté the Mushrooms and Cook Noodles
In a separate pan, sauté your sliced shiitake mushrooms with a dash of oil over medium-high heat for about 3 to 4 minutes, ensuring they turn golden. While this is happening, boil a separate pot of water to cook the ramen noodles according to the package instructions. Once done, drain the noodles and set them aside for assembly.
Step 6: Prepare Soft-Boiled Eggs (Optional)
If you choose to add soft-boiled eggs, bring a saucepan of water to a boil. Gently lower the eggs into the water and let them boil for about 6 to 7 minutes. Transfer the eggs to an ice bath to halt the cooking process before peeling. The result will be beautifully soft eggs to complement your bowl of ramen.
Step 7: Assemble Your Ramen Bowls
Now that everything is prepared and cooked, it’s time to assemble your ramen bowls. Start by dividing the cooked ramen noodles among each serving bowl. Ladle your hot pumpkin-miso broth over the noodles, creating a beautiful foundation. Top the noodles generously with crispy tofu, sautéed shiitake mushrooms, baby spinach, corn kernels, and green onions. If you opted for eggs, slice them in half and add them on top as well. Finally, adorn with the crispy sage leaves you prepared earlier for that final burst of flavor.
Variations
- Protein: Swap tofu for tempeh or edamame for a different texture and taste.
- Vegetables: Add your favorite veggies like carrots, broccoli, or bok choy to enhance the dish’s nutritional profile.
- Spices: Experiment with spices like chili flakes or sesame seeds to elevate the flavor.
Cooking Notes
- Ensure the tofu is pressed beforehand to achieve the perfect crispiness.
- Feel free to adjust the seasoning of the broth according to preference; add more miso for a richer taste.
Serving Suggestions
- Serve with a side of pickled vegetables for added tang and crunch.
- Accompany with a warm slice of crusty bread for dipping, enhancing the overall experience.
Tips
- Substitute pumpkin puree with other squash varieties like butternut for a different flavor profile.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheating is easy on the stovetop.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 450
- Protein: 20g
- Sodium: 800mg
FAQs
Can I make this recipe gluten-free?
Yes! Simply use gluten-free ramen noodles and ensure that your soy sauce is gluten-free.
Can I prep the ingredients in advance?
Absolutely! Chop vegetables and prepare the broth a day ahead; just store everything in the refrigerator until you’re ready to cook.
What else can I use instead of miso?
If you can’t find miso, tahini can be a good alternative, though it will modify the flavor slightly.
Can I freeze the leftovers?
While the broth can be frozen, it’s best to store the ramen noodles separately. Ramen noodles may become soggy once frozen.
Conclusion
This Pumpkin Miso Ramen with crispy sage is a beautiful and delicious way to warm up during colder months. It’s not only a treat for your taste buds but also a wonderful opportunity to bring friends and family together around a comforting bowl. Easy to prepare, nourishing, and flexible, this dish truly shines in its ability to adapt to your preferences. Don’t hesitate to make this delightful ramen your own by playing with toppings or spices! If you enjoyed this recipe, we’d love to hear your thoughts. Feel free to leave a comment or share your own variations; happy cooking!
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Delicious Pumpkin Miso Ramen with Crispy Sage
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Indulge in a warm and flavorful bowl of Pumpkin Miso Ramen infused with crispy sage, perfect for a cozy meal.
Ingredients
- 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 soft-boiled eggs (optional)
- 1/4 cup corn kernels
- 2 green onions, thinly sliced
- 16 fresh sage leaves
Instructions
- Begin by heating 2 tablespoons of vegetable oil in a small skillet over medium heat. Add fresh sage leaves in batches and fry them for 10 to 15 seconds until they become crisp but avoid browning them. Carefully remove the leaves with tongs and place them on paper towels to drain excess oil. Set these aside as they will serve as a delightful garnish for your ramen.
- Next, coat the cubed tofu in cornstarch until it’s evenly covered. In the same non-stick skillet, heat another 2 tablespoons of vegetable oil over medium-high heat. Carefully add the tofu and fry it, turning occasionally until each side turns a beautiful golden brown and crispy texture, typically about 5 to 7 minutes. Once cooked, drain on paper towels to eliminate excess oil.
- Now, take a large pot and heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes or until it becomes translucent and soft. Incorporate the garlic and freshly grated ginger, cooking for another minute to allow the flavors to meld together. Stir in the white miso paste and soy sauce, allowing this to cook for an additional minute to intensify the flavors.
- Incorporate the pumpkin puree and vegetable broth into the pot. Bring this mixture to a simmer and let it cook for around 10 minutes, stirring occasionally. This step will help the flavors fully combine. If you want to add mirin for more complexity, do so along with the toasted sesame oil. Finally, season with salt and freshly ground black pepper according to your taste.
- In a separate pan, sauté your sliced shiitake mushrooms with a dash of oil over medium-high heat for about 3 to 4 minutes, ensuring they turn golden. While this is happening, boil a separate pot of water to cook the ramen noodles according to the package instructions. Once done, drain the noodles and set them aside for assembly.
- If you choose to add soft-boiled eggs, bring a saucepan of water to a boil. Gently lower the eggs into the water and let them boil for about 6 to 7 minutes. Transfer the eggs to an ice bath to halt the cooking process before peeling. The result will be beautifully soft eggs to complement your bowl of ramen.
- Now that everything is prepared and cooked, it’s time to assemble your ramen bowls. Start by dividing the cooked ramen noodles among each serving bowl. Ladle your hot pumpkin-miso broth over the noodles, creating a beautiful foundation. Top the noodles generously with crispy tofu, sautéed shiitake mushrooms, baby spinach, corn kernels, and green onions. If you opted for eggs, slice them in half and add them on top as well. Finally, adorn with the crispy sage leaves you prepared earlier for that final burst of flavor.
Notes
Ensure the tofu is pressed beforehand to achieve the perfect crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 20 g