A big bowl of noodles in a flavor packed broth, paired with miso roasted pumpkin and shiitakes. Well, this could be heaven. What’s not to love about springy noodles swimming in a rich, savory broth? When it comes to comfort food, ramen ranks really high in the charts.
Why you’ll love this ramen recipe
In this recipe, we’re making a flavorful vegetable broth infused with soy sauce, mirin, ginger, garlic, and miso. To elevate the dish, we add roasted pumpkin, which brings a delightful sweet-savory twist to the ramen.
The pumpkin roasts beautifully without needing to be peeled—softening and caramelizing in the oven until it’s tender and perfectly edible. Both the pumpkin and shiitakes are coated in a miso glaze and roasted while the broth simmers.
In about 40 minutes, everything comes together. Serve the ramen with the roasted pumpkin, shiitakes, a soft-boiled egg, bok choy, chopped chives, and a drizzle of sesame oil for a bowl that’s full of flavor.
Click here for more pumpkin recipes!
Storage tips
- Fridge: If you have leftovers, store them in an airtight container in the refrigerator. It can be refrigerated for up to 3 days.
- Freezer: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
For the love of ramen:
Ramen with Miso Roasted Pumpkin
Ingredients
Vegetable Broth
- 4 shallots - halved
- 8 garlic cloves - smashed
- 1 inch ginger - sliced
- 2 carrots - peeled and chopped
- 2 tbsp white miso paste
- ¼ cup low sodium soy sauce
- 3 tbsp mirin
- 8 cups water
Pumpkin and Shiitakes
- 14 ounces pumpkin - peel on, cut into slices
- 3,5 ounces shiitakes
- 1 tsp chili flakes
The Glaze
- 1 tbsp low sodium soy sauce
- 1 tbsp mirin
- 1 tbsp honey
- 1 tbsp white miso paste
- 1 tsp sesame oil
- 3 tbsp rice oil - or vegetable oil
- 2 garlic cloves
For serving
- 14 ounces instant ramen noodles
- 4 eggs
- ½ bok choy
- 2 tbsp chopped chives
- chili flakes
- sesame oil
- chili oil
Instructions
- Add shallots, garlic, ginger and carrots to a pot. Pour in water, add soy sauce and mirin. Bring to a boil, simmer for 30 minutes
- Preheat the oven to 220°C/425°F.
- Combine all the ingredients for the glaze in a small saucepan, bring to a boil and simmer for 1 minute until miso is melted.
- Transfer the pumpkin slices and shiitakes in a bowl. Pour in the glaze mixture and stir well to coat. Place the pumpkin and shiitakes on a rimmed baking sheet layered with parchment paper and sprinkle with chili flakes. Roast for 10 minutes. Turn and roast for 10-15 minutes more or until soft and caramelized.
- In the meantime. Cook the eggs for 5 minutes in boiling water.
- Cook the noodles according to package directions, between 2-4 minutes. Drain and run under cool water to stop the cooking.
- When broth is ready, pour through a fine-mesh strainer into a large bowl, discard the solids. Pour back into the pot, add bok choy and miso paste. Let simmer over low heat, for 5 minutes or until the stems are starting to tender. Also before you serve the broth, give it a taste, you can add boiling water if it has gotten too strong.
- Divide the noodles between bowls and pour over the miso broth. Top with the roasted pumpkin, shiitakes, bok choy and eggs. Drizzle with sesame oil and chili oil, sprinkle with chopped chives and chili flakes. Enjoy!
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