Pumpkin Miso Ramen Sage

Velvety pumpkin miso ramen is the ultimate hug in a bowl on cold nights when all you want is something creamy slurpable and nourishing. This recipe layers savory Japanese-inspired flavors with sweet winter squash and an aromatic broth. Crispy sage leaves give each serving a fragrant finish that makes the ramen feel special and restaurant-worthy.

Ramen is one of those meals everyone gets excited for in my house and once I started adding pumpkin to the broth it quickly became a fall and winter favorite—the crispy sage is always the first thing to disappear from each bowl.

Ingredients

• Yellow onion: Essential for building a sweet flavor base Choose one that is firm and heavy for its size for best flavor
• Garlic and fresh ginger: These two bring warmth and depth Make sure your ginger is smooth and not wrinkled for maximum zing
• White miso paste: Adds essential savory notes Use high-quality miso from the refrigerated section for best taste
• Soy sauce: Rounds out the flavor with a salty hit Opt for a traditionally brewed soy sauce if possible
• Pumpkin purée: Brings sweetness and silkiness to the broth Canned works well but use homemade if you have it for a richer taste
• Vegetable broth: The backbone of the soup Pick a low-sodium version to better control seasoning
• Mirin and toasted sesame oil: Optional but add subtle sweetness and nutty aroma
• Salt and black pepper: Balance the flavors with quality sea salt and fresh cracked pepper
• Fresh or dried ramen noodles: The heart of your bowl Find curly wheat noodles or a gluten-free alternative if needed
• Shiitake mushrooms: Bring a meaty texture and earthy umami Use fresh mushrooms with firm caps for best texture
• Baby spinach: Adds color and a nutrient boost Go for vividly green leaves without wilting
• Firm tofu: Crispy cubes for protein and crunch Press it before cooking for best results
• Cornstarch: For coating tofu and ensuring a crispy crust
• Vegetable oil: Needed for both frying and sautéing Choose a neutral oil like canola or grapeseed
• Soft-boiled eggs: Optional for richness Use fresh eggs for easiest peeling
• Corn kernels: Sweet pops in every bite Use frozen or fresh if possible
• Green onions: For brightness and crunch Sliced thin on the diagonal makes a pretty garnish
• Sage leaves: The finishing touch Crisp fried sage is aromatic and eye-catching Choose whole fresh leaves with zero bruising

Instructions

Prepare the Crispy Sage:

Heat two tablespoons of vegetable oil in a small skillet over medium heat until shimmering. Add sage leaves a few at a time and fry them for about ten to fifteen seconds. Watch carefully because they turn crisp quickly but can burn easily Drain the sage leaves on paper towels and set aside for garnish

Make the Crispy Tofu:

Pat the tofu dry and cut it into bite-sized cubes. Place the cubes in a bowl and toss with cornstarch until completely coated. In a nonstick skillet heat two tablespoons vegetable oil over medium-high heat Add the tofu and cook for five to seven minutes turning occasionally until every side is golden brown and crispy Use tongs or a slotted spoon to transfer tofu to a paper towel to drain

Build the Pumpkin Miso Broth:

Heat one tablespoon vegetable oil in a large pot over medium heat Add the chopped onion and cook for three to four minutes stirring often until softened and fragrant Add the minced garlic and grated ginger Cook for one minute stirring constantly so nothing sticks Add the miso paste and soy sauce Stir everything well and cook for another minute until it starts to darken

Simmer the Broth:

Pour in the pumpkin purée and vegetable broth stirring well to combine Let the soup come to a gentle simmer and cook for ten minutes stirring from time to time until the flavors meld Add the mirin and toasted sesame oil if using and season carefully with salt and black pepper to taste

Sauté the Shiitake Mushrooms:

Heat a little oil in a separate pan and add the sliced shiitake mushrooms Arrange them in an even layer and let them cook for three to four minutes untouched before stirring Flip as needed until they are golden and tender then set aside

Cook the Ramen Noodles:

In a large saucepan bring water to a boil Follow the noodle package instructions for cook time usually two to four minutes for fresh three to six if dried Once the noodles are springy but tender drain and set aside

Soft-Boil the Eggs:

If making eggs bring a small saucepan of water to a rolling boil Carefully add the eggs and cook for six to seven minutes Transfer to an ice bath so they stop cooking then peel and slice in half

Assemble the Bowls:

Divide the hot noodles between serving bowls Ladle generous amounts of pumpkin miso broth over the top Arrange crispy tofu mushrooms baby spinach corn green onions and eggs attractively on the noodles Top with the crispy sage leaves for a fragrant final flourish

Makes great leftovers as flavors deepen overnight Ever since I discovered how much richness pumpkin brings to miso broth I have made this on countless cozy nights It reminds me of cooking together as a family on weekends where everyone picks their own toppings and every bowl looks a little bit different.

Storage Tips

Refrigerate leftover ramen and toppings in separate airtight containers so the noodles do not soak up all the broth Store broth and cooked ingredients up to four days Noodles stay best for a day or two Cook and add fresh noodles when reheating for a just-cooked feel

Ingredient Substitutions

Use kabocha squash purée for a deeper flavor and sweeter notes For gluten-free needs swap regular ramen for brown rice noodles and use gluten-free tamari instead of soy sauce Tempeh can replace tofu and if avoiding soy altogether try crispy chickpeas or roasted pumpkin seeds as a protein topping

Serving Suggestions

Serve in deep bowls with extra crispy sage on the side for snacking Add chili oil or shichimi togarashi for heat If you love crunch try a handful of roasted pumpkin seeds on top Enjoy with a pot of hot Japanese green tea or a light crisp Riesling which balances the soup’s umami

Cultural and Historical Context

Ramen is a beloved Japanese soul food with endless regional variations This bowl takes cues from traditional shoyu and miso ramen but highlights a fall-to-winter flavor profile with pumpkin and crispy sage ingredients not classic in Japan but deeply satisfying and seasonal

Seasonal Adaptations

Swap in butternut or acorn squash when pumpkin is out of season Use deeply roasted root vegetables as toppings in colder months Fresh edamame or snap peas can make an excellent springtime topper

Success Stories

I made a big pot of this for a rainy-day lunch with friends and everyone went back for seconds Even the pickiest eaters wanted to know where I learned the crispy sage trick It has quickly become a favorite for family celebrations

Freezer Meal Conversion

Freeze pumpkin miso broth separately for up to three months When ready to serve cook fresh noodles and toppings then pour reheated hot broth over everything This keeps the flavors bright and noodles springy

This ramen makes chilly nights feel festive and extra nourishing. With each bowl you can taste the care and comfort stirred in.

Common Recipe Questions

→ How do I achieve a creamy broth?

Simmering pumpkin purée with miso and vegetable broth creates a naturally velvety, rich texture without dairy.

→ Can I make this fully vegan?

Yes! Simply omit the eggs and ensure your noodles and other ingredients are all plant-based.

→ What can I use instead of tofu?

Tempeh or extra mushrooms make great alternatives for added protein and texture in the bowl.

→ How do you crisp fresh sage leaves?

Briefly fry sage leaves in hot oil until just crisp, then drain on paper towels to keep their delicate texture.

→ Can I use something besides pumpkin?

Kabocha squash or butternut squash puree works well in place of pumpkin, bringing different sweet notes.

→ How do I make this gluten-free?

Use gluten-free ramen noodles and tamari instead of soy sauce for a completely gluten-free bowl.