This Miso Ramen with Roast Pumpkin is a big bowl of slurpable noodles! The pumpkin is roasted in miso and brown sugar whilst the broth is rich with the umami flavor of miso. Spiked with garlic and ginger this miso ramen is sure to please.
Yes I know this is another roasted veg post!!!! I can’t help it!!! I am obsessed!
When I shared my roast pumpkin black rice salad (both the Mexican one and the goats cheese one. Yup two roast pumpkin black rice salad! OOPS ) I told you there was more pumpkin coming. It is just such a delicious sweet vegetable and I love the fact that at this time of year it hits the world with force!
The pumpkin is coated in a delicious umami rich mixture of miso, soy and brown sugar before being roasted to delicious crispy charred perfection. The brown sugar helps the pumpkin to char up and give you a fabulous savoury sweet smoky addition to your ramen.
I LOVE noodle soups! Maybe it comes from my pasta addiction??? But big bowls of noodles in a flavour packed broth are some of my favourite lunches.
Sometimes I add chicken or shrimp, or a softly boiled egg is delicious. But when you have roast pumpkin like this you really don’t need any meat or egg. The pumpkin adds so much to the dish!
That also means this dish is suitable for vegans!
Although I have specified white miso in the recipe, yellow miso would be my first choice, but it is pretty hard to find here in rural Australia. When I find it I snaffle it up like a kid choosing sweets 😉
I have made this with red miso, white miso and yellow miso. The red miso was wonderful but you need less of it, so if red is all you have add 2 tablespoons rather than 1/4 cup.
Also before you serve your broth, give it a taste, you can add boiling water to dilute the taste if it has got too strong.
Ideally you don’t boil miso broth. So I like to cook the noodles in vegetable stock and then whisk in the miso once the pan has been removed from the heat. To make it easier you can divide the noodles to the bowls and then stir the miso through the broth.
This also ensures the noodles don’t get too salty whilst they cook. I don’t know if it is just the brand of ramen I buy, but I find that my ramen noodles go squishy very easily if they are cooked with too much salt.
If you love pumpkin as much as I do then check out the #SundaySupper round up at the end of this post. There are plenty of sweet treats in the list!!!
But before dessert , first ramen!!!
I hope you love this roast pumpkin ramen. It is such a delicious and healthy dish!
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Miso Ramen with Roast Pumpkin #SundaySupper
For the pumpkin
- 1 tbsp white miso
- 1 tbsp soy
- 1 tbsp oil
- 1 tsp brown sugar
- 1 lb pumpkin (500g)
For the broth
- 3 1/2 cups vegetable stock
- 1/4 cup white miso see notes
- 1 tbsp soy sauce
- 1 inch piece of ginger
- 2 garlic cloves
- 1 spring onion
For the ramen
- 3 oz ramen noodles (90g)
- 1 handful baby spinach leaves
- Boiling water to taste
- 1 tbsp toasted sesame seeds
- handful fresh coriander
For the pumpkin
Pre-heat the oven to 200ºC/400ºF.
Cut the pumpkin into thick wedges and place in a bowl. (see notes)
Whisk together the miso, soy sauce, brown sugar and olive oil.
Pour the miso mixture over the pumpkin and stir well to coat.
Lay the pumpkin out on a lined baking tray and roast for 30 minutes until tender and charred in places.
For the noodles
Slice the ginger (no need to remove the skin), peel the garlic and cut the green onion into large chunks.
Pour the stock into the pan, add the sliced ginger, peeled whole garlic and green onion then bring to a simmer
Add in the noodles and cook over a low heat until tender.
Remove from the pan from the heat and then stir the miso paste and soy sauce into your broth.
Taste the broth and add boiling water if it is too strong (see notes)
Divide the noodles between two bowls, add the roast pumpkin and spinach to each bowl.
Pour over the miso soup (leaving the aromatics behind in the pan and garnish with toasted sesame seeds and plenty of fresh coriander.
You can make this with red miso, white miso and yellow miso. However if using red miso add 2 tablespoons rather than 1/4 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. Tate the broth before serving and add some boiling water if necessary.
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Simple Pumpkin Recipes #SundaySupper
Meals, Sides, and Snacks
- Autumn Harvest Pumpkin Soup by A Day in the Life on the Farm
- Chocolate Pumpkin Chia Pudding by Cricket’s Confections
- Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
- Cream Cheese Filled Pumpkin Bread by That Skinny Chick Can Bake
- Miso Ramen with Roast Pumpkin by Sprinkles and Sprouts
- Pumpkin Coffee Cake with Walnut Streusel by Baking Sense
- Pumpkin Kugel by Cindy’s Recipes and Writings
- Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
- Pumpkin Mug Muffin by Our Good Life
- Pumpkin Oatmeal Cups by Hezzi-D’s Books and Cooks
- Pumpkin Shrub by Culinary Adventures with Camilla
- Pumpkin Spiced Cream Cheese Rolls by Fantastical Sharing of Recipes
- Roasted Pumpkin Apple Bacon Soup by Food Lust People Love
- Savory Pumpkin with Red Onion Garlic and Coconut by Sue’s Nutrition Buzz
- No Bake Paleo Pumpkin Bites by Bites of Wellness
- Pumpkin Blondies by Pies and Plots
- Pumpkin Bread Pudding by The Freshman Cook
- Pumpkin Cupcakes by NinjaBaker.com
- Pumpkin Hand Pies by Kudos Kitchen by Renee
- Pumpkin Pie Ice Cream by Bottom Left of the Mitten
- Pumpkin Pot Au Creme by Cooking On The Ranch
- Traditional Pumpkin Pie by Palatable Pastime
- Pumpkin Spice Chocolate Chip Cookies by Sunday Supper Movement
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