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Miso Ramen with Pumpkin and Tofu


For 4 servings


  • 1 Hokkaido pumpkin, cut into thick wedges (leave skin on)  

  • 1 tbsp miso paste (white or brown)

  • 1 tbsp spy sauce

  • 1 tbsp oil 

  • 1 tsp maple syrup 


The Broth:

  • 4 cups vegetable stock

  • 3 tbsp miso paste 

  • 1 tbsp soy sauce

  • 5 cm piece of ginger, sliced 

  • 3 garlic cloves, peeled and smashed with the side of your knife 

  • 2 spring onion, roughly chopped 


For the ramen

  • 250g ramen noodles 

  • 250g tofu, drained and pressed

  • 1 bok choy (or other leafy greens)


  1. Preheat the oven to 200ºC fan-force and link a baking tray with baking paper.

  2. Whisk together the miso, soy sauce, maple syrup and olive oil. Add the chopped pumpkin to the bowl and toss until the pumpkin is well coated. Lay the pumpkin out on a lined baking tray and roast for 30 minutes until tender and charred in places.

  3. Pour the vegetable stock into a pot, add the sliced ginger, garlic and the green onion then bring to a simmer for 10 minutes. After 10 minutes add your bok-choy and cook until wilted. 

  4. Meanwhile, in a seperate pot cook your ramen noodles to instructions, then drain and set aside. 

  5. Put 1 tbsp of olive oil into a pan and cook your tofu on medium heat, rotating every few minutes to brown each side. Remove form the pan and set aside. 

  6. Once the bok-choy has wilted remove the pot from the heat and stir in the miso paste and soy sauce. Taste the broth and add boiling water if it is too strong. 

  7. To serve divide the noodles between the bowls, add the roasted pumpkin, bok-choy and tofu 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.

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