Veggie Ramen with Miso and Pumpkin Broth
A warming veggie ramen made with a roasted pumpkin and miso broth, blended smooth and finished with noodles, bok choy, edamame and fresh garnishes. Comforting, umami-rich and completely vegetarian.
Ingredients
Ramen
- 425 g Crown prince pumpkin weight with seeds removed
- 1 tablespoon Mirin
- Blackpepper, a pinch
- ½ teaspoon Salt
- 10 g Garlic
- 10 g Ginger
- 2 tablespoon Sesame oil
- 600 ml Vegetable stock
- 1 tablespoon Shiro (white) Miso
- 1 tablespoon Soya sauce
- 2 tablespoon Rice Vinegar
- 150 ml Soya milk
- 400 g Ramen noodles
Garnish
- 60 g Edamame frozen
- 200 g Bok Choy
- 100 g Spring onion
- 4 Pink baby Radish
Instructions
Ramen
- Preheat the oven to 180ºC
- Cut the pumpkin into large chunks. Transfer to a baking tray.
- Add salt, black pepper, mirin, and 1 tablespoon of sesame oil to the pumpkin, and mix well. Roast in the oven for 20 minutes, or until you can easily insert a knife into the pumpkin.
- Peel the garlic and wash the ginger.
- Add the roasted pumpkin to a food processor/blender. Follow with the garlic, ginger, miso, soya sauce, rice vinegar and 100 ml of vegetable stock. Blend until you have a smooth puree.
The Garnish
- Wash the spring onion, bok choy, and radish, and pat them dry.
- Defrost the edamame in cold water and drain.
- Cut the bok choy in half, lengthwise, and set aside.
- Cut the radish into thin slices.
- Slice the spring onions wafer-thin, starting from the green side. Separate the green and the white parts.
- Heat the pan over a medium-high heat. Add sesame oil, then sear the boy choy, cut-side down. Once it starts to brown, add the edamame and a pinch of salt. Once they begin to char, add a little water and quickly cover to steam the vegetables. Turn off the heat and set aside, covered. The bok choy will cook in the remaining steam.
Assembly
- Cook the ramen noodles according to instructions on the packet.
- In a pot, add the pumpkin puree and the remaining vegetable stock and bring to a rapid boil while stirring. Reduce the heat to medium-low and add the green part of the spring onion and the soya milk. Stir and simmer for one minute, then adjust the seasoning to your taste.
- Add the noodles to the soup bowls. Top with ramen broth, then add the bok choy, edamame, radish, and spring onion. At this point, you can add whatever other garnish or protein you would like. Serve hot.
Nutrition
Calories: 617kcal (31%)Carbohydrates: 85g (28%)Protein: 16g (32%)Fat: 25g (38%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 3438mg (149%)Potassium: 915mg (26%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 4416IU (88%)Vitamin C: 45mg (55%)Calcium: 204mg (20%)Iron: 6mg (33%)
NOTES
The nutritional values are for guidelines only, generated by the Spoonacular API.
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