Description
Indulge in 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 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