Pumpkin Tofu & Miso Ramen
Pumpkin Tofu & Miso Ramen

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pumpkin tofu & miso ramen. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin Tofu & Miso Ramen is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pumpkin Tofu & Miso Ramen is something which I have loved my whole life.

Pumfu is a remarkable, protein rich tofu alternative made using only pumpkin seeds and water that's organic, GMO-free, soy-free, nut-free and gluten-free. Pumfu marinates well and is very versatile, and can be used for sandwiches, stir-frys, scrambles and even desserts - anywhere you'd normally use tofu, Pumfu is the perfect replacement. As more people ditch meat, dairy, and eggs in favor of vegan food, sales of tofu soars.

To get started with this particular recipe, we must first prepare a few components. You can have pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you can achieve that.

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

In a large pot, sautee the onions in the olive oil until onions become translucent. Add remaining ingredients and stir well to combine. Keep just a few ingredients like curry paste, pumpkin, and coconut milk stocked in your pantry and you can make this curry whenever the craving hits. Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.

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.

Add the oil to a pot along with the chopped onion and curry powder. Add the coconut milk and vegetable broth and bring to the boil. Stir in the spinach until just wilted. Pumpkin, banana, and tofu are blended with almonds and cinnamon for a filling and tasty smoothie. I gave this Asian-inspired main dish a seasonal upgrade with pumpkin, broccoli, and a dash of warming cinnamon.

So that’s going to wrap it up for this special food pumpkin tofu & miso ramen recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!