Servings
Font
Back
Miso Ramen with Roast Pumpkin
4.9 from 38 votes

Miso Ramen with Roast Pumpkin

This Miso Ramen with Roast Pumpkin is a big bowl of slurpable noodle soup! It makes a great vegetarian or vegan dinner because it is so easy and super healthy. The roast pumpkin is the crowning glory, taking a simple bowl of ramen and making it something special. Perfect for those who don't enjoy tofu but still want a hearty meat-free bowl of broth and noodles.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 2
Calories: 459 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the pumpkin
  • 1 tablespoon white miso
  • 1 tablespoon soybeans
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1 teaspoon brown sugar
  • 1 lb pumpkin
For the broth
  • 3 ½ cups vegetable stock
  • ¼ cup white miso see note 1
  • 1 tablespoon soy sauce
  • 1 inch ginger piece
  • 2 garlic cloves
  • 1 spring onion
For the ramen
  • 1 packet ramen noodles (3-4oz packet)
  • 1 spinach baby leaves, handful
  • water to taste, boiling
  • 1 tablespoon sesame seeds toasted
  • Coriander fresh, handful

Instructions

For the pumpkin
    Cup of Yum
  1. Pre-heat the oven to 200ºC/400ºF.
  2. Cut the pumpkin into thick wedges and place in a bowl. (see note 2)
  3. Whisk together the miso, soy sauce, brown sugar and olive oil.
  4. Pour the miso mixture over the pumpkin and stir well to coat.
  5. Lay the pumpkin out on a lined baking tray and roast for 30 minutes until tender and charred in places.
For the noodles
  1. Slice the ginger (no need to remove the skin), peel the garlic and cut the green onion into large chunks.
  2. Pour the stock into the pan, add the sliced ginger, peeled whole garlic and green onion then bring to a simmer
  3. Add in the noodles and cook over a low heat until tender.
  4. Remove from the pan from the heat and then stir the miso paste and soy sauce into your broth.
  5. Taste the broth and add boiling water if it is too strong (see note 3)
To Serve
  1. Divide the noodles between two bowls, add the roast pumpkin and spinach to each bowl.
  2. Pour over the miso soup (leaving the aromatics behind in the pan and garnish with toasted sesame seeds and plenty of fresh coriander.

Notes

  •  
  •  
  • You can make this with red miso, white miso and yellow miso. However if using red miso add 2 tablespoons rather than ¼ cup as it is stronger.
  • I leave the skin on my pumpkin as I find it holds its shape better and I like the slightly chewy edge it brings to the dish. But peel it if you prefer.
  • Depending on the size of your pan, when cooking the noodles you may have lost some stock due to evaporation. This could leave your broth too strong. Taste the broth before serving and add some boiling water if necessary.

Nutrition Information

Calories 459kcal (23%) Carbohydrates 63g (21%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 4g (20%) Fiber 5g (20%) Sugar 15g (30%) Vitamin A 20300IU (406%) Vitamin C 22.4mg (25%) Calcium 138mg (14%) Iron 5.5mg (31%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 459

% Daily Value*

Calories 459kcal 23%
Carbohydrates 63g 21%
Protein 14g 28%
Fat 18g 28%
Saturated Fat 4g 20%
Fiber 5g 20%
Sugar 15g 30%
Vitamin A 20300IU 406%
Vitamin C 22.4mg 25%
Calcium 138mg 14%
Iron 5.5mg 31%

* Percent Daily Values are based on a 2,000 calorie diet.