Ramen with Miso Roasted Pumpkin
- ★★
- ★★
- ★★
- ★★
- ★★
- Recipe Card
Recipe Card
vegetable broth
ingredients
- 4 shallots, cut in half
- 8 garlic cloves, smashed
- 1 piece (2,5 cm/1 inch) ginger, sliced
- 2 carrots, peeled and cut into pieces
- 2 tbsp white miso
- 60 milliliter (1/4 cup) soy sauce
- 3 tbsp mirin
- 2 litre (8 cups) water
pumpkin
ingredients
- 400 g (14 ounce) pumpkin, peel on, cut into slices
- 100 g (3,5 ounce) shiitakes
- 1 teaspoon chili flakes
miso glaze
ingredients
- 1 tbsp each: soy sauce, mirin, honey, white miso
- 1 teaspoon sesame oil
- 2 tbsp rice oil
- 2 garlic cloves, minced
to serve
ingredients
- 400 g (14 ounce) instant ramen noodles
- 4 soft-boiled eggs
- bok choy
- chopped chives
- chili flakes
- sesame oil
Method
Step 1
Add shallots, garlic, ginger and carrots to a stock pot. Pour water, add soy sauce, miso and mirin. Bring to a boil, simmer for 30 minutes.
Step 2
Preheat the oven to 220°C (425°F). Combine all the ingredients for the glaze in a small saucepan, bring to a boil and simmer for 1 minute until miso is melted. Put the pumpkin slices and shiitakes into a bowl. Pour the glaze mixture and stir well to coat. Lay the pumpkin out on a lined baking sheet layered with parchment paper and sprinkle with chili flakes. Roast for 10 minutes. Turn and roast for 10-15 minutes more or until soft and caramelized.
Step 3
In the meantime. Cook the eggs for 5 minutes in boiling water. Cook the noodles according to package directions, between 2-4 minutes. Drain and run under cool water to stop the cooking.
Step 4
When broth is ready, pour through a fine-mesh strainer into a large bowl, discard the solids. Pour back into the stock pot, add bok choy and let simmer over low heat, for 5 minutes or until the stems are starting to tender. Also before you serve the broth, give it a taste, you can add boiling water if it has gotten too strong.
Step 5
Divide the noodles between bowls and pour over the miso broth. Top with the roast pumpkin, shiitakes, bok choy and eggs. Drizzle with sesame oil, sprinkle with chopped chives and chili flakes. Eat!