Pumpkin Miso Ramen Sage (Print Version)
Comforting pumpkin-miso broth, noodles, crispy tofu, and sage combine for a bowl packed with warming umami flavor.
# What You’ll Need:
→ Broth
01 -
1 tablespoon vegetable oil
02 -
1 yellow onion, finely chopped
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
05 -
2 tablespoons white miso paste
06 -
1 tablespoon soy sauce
07 -
2 cups pumpkin purée
08 -
4 cups vegetable broth
09 -
1 tablespoon mirin (optional)
10 -
1 teaspoon toasted sesame oil
11 -
Salt and freshly ground black pepper, to taste
→ Ramen and Toppings
12 -
14 ounces fresh or dried ramen noodles
13 -
1 cup shiitake mushrooms, sliced
14 -
1 cup baby spinach
15 -
7 ounces firm tofu, cubed
16 -
2 tablespoons cornstarch
17 -
2 tablespoons vegetable oil
18 -
2 soft-boiled eggs (optional)
19 -
1/4 cup corn kernels
20 -
2 green onions, thinly sliced
→ Crispy Sage
21 -
2 tablespoons vegetable oil
22 -
16 fresh sage leaves
# How to Make It:
01 -
Heat 2 tablespoons vegetable oil in a small skillet over medium heat. Fry the sage leaves in batches for 10 to 15 seconds until crisp but not browned. Remove with tongs and drain on paper towels. Set aside.
02 -
Toss the tofu cubes in cornstarch until coated evenly. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium-high heat. Fry the tofu, turning until golden and crisp on all sides, about 5 to 7 minutes. Drain on paper towels.
03 -
In a large pot, heat 1 tablespoon vegetable oil over medium heat. Sauté chopped onion until softened, 3 to 4 minutes. Stir in garlic and ginger and cook for 1 minute. Add miso paste and soy sauce, and cook for an additional minute.
04 -
Add 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 sesame oil. Adjust seasoning with salt and black pepper.
05 -
In a separate pan, sauté sliced shiitake mushrooms in a little oil over medium-high heat until golden, about 3 to 4 minutes.
06 -
Cook the ramen noodles in a saucepan following package instructions. Drain and set aside.
07 -
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, then peel.
08 -
Divide cooked noodles among serving bowls. Ladle hot pumpkin-miso broth over the noodles. Top with crispy tofu, sautéed mushrooms, baby spinach, corn kernels, green onions, and halved eggs if desired. Garnish generously with crispy sage leaves.
# Additional Tips:
01 -
For a vegan version, omit eggs or use a suitable vegan egg substitute.
02 -
To add spice, drizzle with chili oil or serve with fresh chili on the side.
03 -
Kabocha squash can be substituted for pumpkin for a deeper, sweeter flavor.
04 -
Serve with a crisp Riesling or Japanese green tea for a balanced meal.