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Before you jump to Pumpkin Tofu & Miso Ramen recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to pumpkin tofu & miso ramen recipe. To make pumpkin tofu & miso ramen you need 22 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:

1. You need Pumpkin
2. Prepare 600 g pumpkin, cut into large chunks
3. Prepare 1 tablespoon white miso paste
4. Use 1 teaspoon soy sauce
5. Take 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
6. Take 1 teaspoon (heaped) brown sugar
7. Prepare Broth
8. Prepare 3 and a half cups vegetable stock
9. Provide 1 quarter cup white miso paste
10. Prepare 1 tablespoon soy sauce
11. Provide 10 cm piece of ginger, peeled and sliced
12. Get 2 garlic cloves, crushed
13. You need 1 spring onion, finely chopped
14. Take Topping
15. Take Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
16. Provide 100 grams ramen noodles
17. Use 1 bunch broccolini
18. You need 1 bunch bok choy or any other leafy greens
19. Provide Optional topping additions
20. Get 100 grams fun tofu, cut into small cubes
21. Prepare 1 tablespoon sesame seeds
22. You need 2 cm 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.

Pumpkin Curry with Crispy Tofu and Broccoli. Pumpkin Curry served with cilantro rice and crispy tofu for a balanced lunch or dinner you can warm up to all season long. Steamed Tofu with Pumpkin, Prawns & Ebikko. Place the fish cake slices on the tofu, place blended pumpkin on top of fish cake slices, add the prawn on top. Pumpkin pie is a signature fall dessert, but it doesn't have to ruin your diet.

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