Description
A comforting and flavorful Pumpkin Miso Ramen with crispy tofu, sautéed shiitake mushrooms, tender baby spinach, and aromatic fried sage leaves. This vegan-friendly dish combines creamy pumpkin broth infused with miso and ginger, paired with perfectly cooked ramen noodles and optional soft-boiled eggs for extra richness.
Ingredients
Scale
For the Broth:
- 1 tablespoon vegetable oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 2 cups pumpkin purée
- 4 cups vegetable broth
- 1 tablespoon mirin (optional)
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper, to taste
Noodles & Toppings:
- 14 ounces fresh or dried ramen noodles
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach
- 7 ounces firm tofu, cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil (for frying tofu)
- 2 soft-boiled eggs (optional)
- 1/4 cup corn kernels
- 2 green onions, thinly sliced
Sage Garnish:
- 2 tablespoons vegetable oil
- 16 fresh sage leaves
Instructions
- Fry the Sage Leaves: Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Fry the sage leaves in batches for 10 to 15 seconds or until crisp but not browned. Remove with tongs and drain on paper towels. Set aside.
- Prepare Crispy Tofu: Toss the tofu cubes evenly in cornstarch. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat and fry the tofu, turning occasionally until golden and crisp on all sides, about 5 to 7 minutes. Drain on paper towels.
- Sauté Aromatics: In a large pot, heat 1 tablespoon vegetable oil over medium heat. Sauté the chopped onion until softened, about 3 to 4 minutes. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the miso paste and soy sauce, cooking for another minute.
- Make the Broth: Add the pumpkin purée and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in mirin if using and the toasted sesame oil. Season with salt and freshly ground black pepper to taste.
- Sauté Mushrooms: In a separate pan, heat a little oil over medium-high heat. Sauté the sliced shiitake mushrooms until golden and tender, about 3 to 4 minutes.
- Cook Ramen Noodles: Prepare the ramen noodles in a saucepan according to package instructions. Drain and set aside.
- Soft-Boil Eggs (Optional): If using eggs, bring water to a boil in a saucepan. Gently add eggs and boil for 6 to 7 minutes. Transfer eggs to an ice water bath to stop cooking, then peel and halve.
- Assemble the Ramen Bowls: Divide the cooked noodles among serving bowls. Ladle the hot pumpkin-miso broth over the noodles. Top each bowl with crispy tofu, sautéed mushrooms, baby spinach, corn kernels, green onions, and halved soft-boiled eggs if desired. Garnish generously with crispy fried sage leaves.
Notes
- For a vegan version, omit the eggs or use a plant-based egg substitute.
- Shrimp or chicken can be added for a non-vegetarian variation.
- Adjust the miso paste and soy sauce quantities to taste for saltiness.
- If fresh sage leaves are unavailable, dried sage can be used but won’t have the same crisp texture.
- Use firm tofu to ensure it crisps well without breaking apart.
