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.
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)
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 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.