Pumpkin signals the cooler weather and this pumpkin miso ramen is perfect for chilly autumn nights. I roast the pumpkin first, coating it in a blend of miso paste and some Asian flavourings. This helps caramelise the edges and gives the pumpkin a great bite to contrast with the soup. Pumpkins are different around the world and in New Zealand we have a few varieties on sale. Butternut pumpkin is one of my favourites, it has a dry flesh and lends a sweetness once roasted. Crown pumpkins are also common, with their light grey skin and bright orange flesh. These have a wetter flesh than butternut and will absorb a little more liquid when put into a soup.
Ramen soups have definitely been having a moment here in New Zealand and the quality of ramen shops has improved dramatically in the last few years. While traditional ramen is made with a bone broth, I do enjoy a delicious vegetarian alternative. A quality miso paste will provide a rich flavour to balance the other additions. The different colours of miso, refers to the different strength in flavour. For this ramen soup, I would stick with a white miso for a light but full flavour. Readily available, I grab a tub from the Asian grocers and it keeps well in our fridge for a few months.
Noodles are very important in a ramen soup, so please do buy the best you can afford. Ramen noodles have a slightly chewy, pleasing texture and are suitable for hearty dishes such as soups. I like to use the Hakubaku organic range; they’re delicious, affordable and easy to portion out. Good quality fresh ramen noodles are tricky to find in New Zealand; but if you can then please use those!
Ingredients
- 500gm pumpkin, peeled and diced
- 1 tbsp white miso paste
- 1 tsp dark soy sauce
- 1 tbsp rice bran oil (or other flavourless oil)
- Pinch of brown sugar
- 3½ cups good quality vegetable stock
- 1 x 10cm piece of ginger, peeled and sliced
- 2 garlic cloves, crushed
- 1 spring onion, finely sliced
- 100g ramen noodles
- 2 tbsp miso paste
- 1 tbsp dark soy sauce
- 1 bunch broccolini
- 1 bok choy
- coriander leaves, sesame seeds and finely sliced nori, to serve (optional)
Instructions
Preheat the oven to 180 degrees. In a large bowl, put the pumpkin, first miso measure, dark soy and rice bran oil with a little sugar. Toss until coated and roast in the oven for 30 minutes on a lined tray until cooked through and caramelised at the edges.
While the pumpkin is roasting, pour the stock into a saucepan, add the ginger, garlic and spring onion. Simmer for 15 to 20 minutes until fragrant and delicious. Add the noodles and cook in the broth for 4 minutes. Remove the pan from the heat and stir the miso paste and soy sauce into the broth. Taste the broth and dilute with boiling water if you want a more subtle taste. Gently remove the noodles and strain the broth into a large bowl.
To serve, pour the hot broth into four serving bowls and place greens directly into the broth so they cook in the residual heat. Add the reserved noodles and roasted pumpkin pieces and top with coriander leaves, sesame seeds and finely sliced nori, if using.
