• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Miso Ramen with Roast Pumpkin

    Updated: Nov 28th 2018 • Published: Oct 5th 2018 • 24 Comments

    Jump to Recipe SaveSaved!
    over head of the roast pumpkin miso ramen with text at the top
    close up of the roast pumpkin with text at the top
    close up of the miso ramen with text at the top

    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.

    Overhead showing a pile of noodles garnished with sesame seeds and some charred roasted pumpkin. All in a rustic blue/grey bowel

    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.

    And pair that with roast veg, well it becomes heaven. It is no secret that i have a roasted vegetable addiction. I have a whole post for roasted vegetable side dishes and there are several roast pumpkin recipes on the blog as well. Like my Maple Roasted Pumpkin salad or my Mexican Pumpkin with Black Rice.

    Jump Menu

    • How to Roast Pumpkin
    • Is this pumpkin ramen vegan?
    • Which miso should I use in miso broth?
    • How to make miso broth
    • Miso Ramen with Roast Pumpkin

    How to Roast Pumpkin

    To make this dish easier (and in fact any roast pumpkin dish) don't remove the skin from the pumpkin. The skin will soften and caramelise in the oven making it perfectly edible and delicious. Plus this ups the fibre content so it makes it healthier.

    Less work and healthier now that is a combo we can get on board with, right?

    For this miso roasted pumpkin, 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.

    The oven is set at 400ºF/200ºC and the pumpkin is roasted for 30 minutes. After this time it will be tender and have a beautiful roasted colour. Some parts may look a little charred, don't panic this is normal and adds to the flavor of the ramen.

    Which type of pumpkin should I use?

    The answer here is which ever you have or which ever looks good at the store. You can even use butternut squash. Really the magic happens with the sweet flesh and the roasted flavor so use what is good or what is on offer.

    Close up on the noodle bowl, showing the wedges of pumpkin and the miso broth

    Is this pumpkin ramen vegan?

    This miso ramen with roast pumpkin is 100% vegan. And it is delicious as it is!

    Sometimes I may add shredded chicken, small shrimp or some slices of beef. For a vegetarian option 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! Making this dish suitable for vegans.

    I'd go as far as to say that the roast pumpkin is the star of the show.

    table view showing two rustic blue bowls of miso ramen on a blue/grey table

    Which miso should I use in miso broth?

    With so many different choices picking a miso can be confusing. The answer here is any miso paste will work, but the colour can affect how much you need to use.

    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 quantities in the recipe remain unchanged for white or yellow miso but with red miso you need less of it, so if using red miso add 2 tablespoons rather than ¼ 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.

    close up on the golden colour and charred edges of the miso roast pumpkin

    How to make miso broth

    Ideally you don't boil miso broth. So cook the noodles in low sodium vegetable broth/stock and then whisk in the miso once the pan has been removed from the heat. To make it easier to whisk, divide the noodles between the serving bowls and then stir the miso through the broth and pour it over.

    This makes it easy to mix in the miso, plus it keeps the wonderful flavor and great health benefits of the miso.

    It 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.

    miso ramen with a soup spoon in it

    I hope you love this roast pumpkin ramen. It is such a delicious and healthy dish!

    Enjoy x

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    Why not pin this recipe for Miso Ramen with Roast Pumpkin. Pin it here.

    overhead of a blue bowl of miso ramen with a white napkin and silver spoon
    Print Recipe
    4.95 from 17 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 Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Main
    Cuisine: Japanese
    Servings: 2
    Calories: 459kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams

    For the pumpkin

    • 1 tablespoon white miso
    • 1 tablespoon soy
    • 1 tablespoon 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 piece of ginger
    • 2 garlic cloves
    • 1 spring onion

    For the ramen

    • 1 packet ramen noodles (3-4oz packet)
    • 1 handful baby spinach leaves
    • Boiling water to taste
    • 1 tablespoon toasted sesame seeds
    • handful fresh coriander

    Instructions

    For the pumpkin

    • Pre-heat the oven to 200ºC/400ºF.
    • Cut the pumpkin into thick wedges and place in a bowl. (see note 2)
    • 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 note 3)

    To Serve

    • 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.

    Notes

    1. 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.
    2. 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.
    3. 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

    Calories: 459kcal | Carbohydrates: 63g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Fiber: 5g | Sugar: 15g | Vitamin A: 20300IU | Vitamin C: 22.4mg | Calcium: 138mg | Iron: 5.5mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes I think you might love, like this Miso Ramen with Roast Pumpkin.

    It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!

    Subscribe today 🙂

    book_ad

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

     

     

     

     


     

    More Main Dishes

    • French Dip Hot Turkey Sandwich
    • Rolled Stuffed Turkey Breast
    • Open Faced Turkey Sandwich
    • Pumpkin Bacon Risotto

    Reader Interactions

    Comments

    1. Justine Howell says

      October 22, 2018 at 8:37 am

      5 stars
      Ramen is my fave but never thought to add pumpkin, such a great add!!

      Reply
      • Claire McEwen says

        October 26, 2018 at 4:13 am

        Thank you Justine, I am a bit of a roast pumpkin addict 😉

        Reply
    2. Wilhelmina Wessel says

      October 22, 2018 at 6:47 am

      5 stars
      I had to come back to say that I made this and it is AMAZING!!!

      Reply
      • Claire McEwen says

        October 22, 2018 at 8:09 am

        Oh thank you so much for coming back to comment. I am so happy you love it 😀 😀
        Isn't roast pumpkin the best!

        Reply
    3. Wilhelmina Wessel says

      October 16, 2018 at 6:54 pm

      5 stars
      This is such a fabulous blend of of flavors and also such a gorgeous dish!

      Reply
      • Claire McEwen says

        October 19, 2018 at 6:37 am

        Thank you Wilhelmina, it is such a riot of fall colours isn't it!

        Reply
    4. Tisha says

      October 16, 2018 at 12:58 pm

      5 stars
      The roasted pumpkin is perfect for the ramen!!! Definitely have to try this dish asap!!

      Reply
      • Claire McEwen says

        October 19, 2018 at 6:37 am

        Thank you Tisha, it is one of my favorite ramen dishes!

        Reply
    5. Monica @ Family Mess Hall says

      October 10, 2018 at 2:45 pm

      5 stars
      What a delicious recipe! Thanks Claire. It was nice to meet you in Facebook. I'm loving your blog. Great work!

      Reply
      • Claire McEwen says

        October 10, 2018 at 2:47 pm

        Thank you.
        I am so happy you tried it and enjoyed it 😀

        Reply
    6. Jenn says

      September 05, 2018 at 6:00 am

      5 stars
      Helloooooo heavenly!!! Love this recipe like crazy - it's beautiful and has such a fantastic blend of flavors!

      Reply
      • Claire McEwen says

        September 05, 2018 at 5:30 pm

        Thank you Jean, isn't it just perfect for the cooler months 😀

        Reply
    7. Renee Goerger says

      September 05, 2018 at 5:51 am

      5 stars
      I'm so hungry for this lovely ramen dish. The flavors and textures you've paired are so exciting to me. I'm super anxious to make this recipe!!

      Reply
      • Claire McEwen says

        September 05, 2018 at 5:30 pm

        I hope you love it as much as I do Renee 😀

        Reply
    8. Liz says

      March 22, 2018 at 3:03 pm

      5 stars
      I made this last night. So delicious and perfect for my vegan friend.
      Great Recipe.

      Reply
      • Claire McEwen says

        March 22, 2018 at 7:09 pm

        I am so happy you and your enjoyed it Liz!

        Reply
    9. The Ninja Baker says

      September 25, 2017 at 1:03 pm

      5 stars
      You are talking my language Claire! Grrrreat recipe =) #yummy! (Yes, I am pinning.)

      Reply
    10. Laura Dembowski says

      September 25, 2017 at 1:28 am

      I have always wanted to try ramen since there are so many gourmet versions out there now. This looks wonderful and comforting.

      Reply
    11. Eileen says

      September 25, 2017 at 12:18 am

      5 stars
      Oh, I love the look of this soup and can't wait to try it. I get lots of winter squash in my farm share. I'm glad to have another way to eat them.

      Reply
    12. Liz says

      September 24, 2017 at 11:27 pm

      What a gorgeous noodle bowl! I love the Asian flavors!

      Reply
    13. Cindy @CindysRecipesAndWritings says

      September 24, 2017 at 7:34 pm

      Very different, I love the idea of an Asian twist!

      Reply
      • Claire McEwen says

        September 24, 2017 at 7:39 pm

        It is so comforting yet not quite the normal fall fare 😀

        Reply
    14. Wendy Klik says

      September 24, 2017 at 6:58 pm

      Love this recipe. I especially love the char on that pumpkin. YUM

      Reply
      • Claire McEwen says

        September 24, 2017 at 7:26 pm

        The char you get on roasted veg is one of my favourite things in the whole food world 😀
        Thank you

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • Easy Homemade Brown Gravy (no drippings)
    • Creamy Tomato Chicken and Chorizo Pasta
    • Homemade Peshwari Naan
    • Easy Garlic Bacon Pasta
    • Homemade Peri Peri Seasoning
    • Slow Roasted Greek Lemon Potatoes

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in