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Practical Method to Homemade Yummy Pumpkin Tofu & Miso Ramen

Hoping to eat Pumpkin Tofu & Miso Ramen a 5-star restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with clear ways on preparing a Pumpkin Tofu & Miso Ramen like a famous chef made.

Pumpkin Tofu & Miso Ramen

We hope you got benefit from reading it, now let's go back to pumpkin tofu & miso ramen recipe. You can cook pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you achieve it.

To make an unforgettable Pumpkin Tofu & Miso Ramen, below are the ingridients needed:

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

After preparing the ingridients, now you are good to prepare your appetizing Pumpkin Tofu & Miso Ramen by following the instructions on this section:

  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..

This is a list of tofu dishes. Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. Heat the oil in a frying pan. Brown the tofu on all sides, then stir through the casserole.

Recipe : Pumpkin Tofu & Miso Ramen

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