Easy.

Creamy.

And spicy!!

This vegan pumpkin ramen recipe is SO easy to make, it’s practically criminal.

It’s creamy, dreamy, spicy, and… it’ll use up that pumpkin you’ve got sitting in your fridge since Halloween!

So, bust out that orange gourd and let’s get to it!

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What is Pumpkin Ramen?

Honestly, I don’t think you’re going to find a packet of “pumpkin ramen” in any grocery store. And this pumpkin ramen recipe isn’t some veganized take on some traditional ramen recipe that has pumpkin in it. And this isn’t a recipe that was handed down through generations of women in my family either.

Honestly, I came up with this pumpkin ramen recipe because I had some leftover pumpkin and wanted to make something not-sweet with it. And the most savory thing I ever eat is ramen noodles!

What’s in this pumpkin ramen recipe?

• Instant ramen noodles or “ramyun” (라면) because I prefer these noodles to Japanese style ramen noodles.
• Pumpkin puree, because of the aforementioned surplus of the same.
• Gochujang, because I wanted to add a little heat.
• Miso paste, because I find miso works better than doenjang at creating creaminess without excessive saltiness.
• Soy milk, to create the creamiest, dreamiest broth.
• Tempura battered and panko crusted pumpkin, just to provide a little textural variety to this dish.

As you can see, this pumpkin ramen is a hodgepodge of a lot of different ingredients. It’s not really Korean or Japanese, though flavors and methodologies from both cuisines definitely influence this pumpkin ramen recipe!

Regardless, I can tell you something for SURE:

You’re going to LOVE this creamy pumpkin ramen!!

Why You’ll LOVE This Pumpkin Ramen Recipe.

This pumpkin ramen recipe is most certainly going to become one of your favorite recipes, because it’s:

• EASY. I promise you! There aren’t any weird steps or crazy cooking techniques in this pumpkin ramen recipe! If you can make instant ramen, you can make this recipe.
• CUSTOMIZABLE. There are so many substitution possibilities with this easy pumpkin ramen recipe! You can replace with butternut squash instead of pumpkin (though, then it wouldn’t really be a pumpkin ramen)! And the choice of veggie toppings to add to this ramen is entirely up to you. Go with what you have and what you love!
• LOW OIL. This recipe has very little oil in it and you can absolutely make this vegan pumpkin ramen with no oil. As you know, I’ve been experimenting more and more with no-oil plant-based recipes and this pumpkin ramen recipe is perfect for that!

Key Ingredients and Notes on Substitutions for Pumpkin Ramen Recipe.

Pumpkin.

Look, it really shouldn’t come as a surprise that this pumpkin ramen recipe requires pumpkin. And in this case? You’re going to need like actual pumpkin for the pumpkin tempura pieces. You’ll also need pumpkin puree for the broth.

In terms of substitutions, as I mentioned above, this pumpkin ramen recipe is very versatile and can be modified for a variety of ingredients: kabocha, sweet potatoes, butternut squash. These are all excellent substitutes for this ramen recipe, so go with what you got!

Tempura Mix.

The easiest way to make tempura is to buy a tempura batter mix. I bought one from the Korean grocery store, but you can pick them up at regular Western-styled grocery stores as well. If you don’t have tempura batter mix, never fear! Just whisk together 1 cup of all purpose flour, 1/2 cup of cold water, and 1/2 cup of plant milk. You got yourself a tempura batter!

Panko.

In Japanese cuisine, tempura is typically not coated in breadcrumbs. However, in Korean cuisine, I often grew up eating crunchy “dempoorah” that was crusted with panko. I dip my pumpkin in the tempura batter and then lightly coat the pumpkin slices with panko before dropping them in the fryer.

Sesame Oil.

The base of the broth starts with sesame oil, to give the broth that lovely, rich flavor. However, you can use whatever oil you have on hand (though sesame is the best for this pumpkin ramen recipe). You can also ditch oil altogether and use vegetable broth instead if you want to keep this recipe oil free!

Gochujang.

I wanted to make sure the broth for this pumpkin ramen had a little heat so I added some gochujang to the broth. Not only does this help to give the broth some spice, the sweetness of this Korean condiment pairs well with the sweetness of the pumpkin puree and miso.

White Miso Paste.

I’ve played around with creamy ramen broths in the past and have concluded that miso is truly the best at delivering flavor and creaminess. I’ve tried, so many times, to use doenjang (Korean fermented soybean paste), and its pungency would always drown everything else out. Miso, on the other hand, is mellow enough to really allow all the other flavors of the broth to blossom together. For that reason, I opt for a white miso paste, though you can also go with a yellow miso.

All The Vegetables (And Fruits!).

Technically, pumpkin is a fruit! Look, I don’t make the rules, but my father and I once got into a MASSIVE fight over dinner on whether zucchini is a fruit and my brother finally busted out the dictionary to settle the score. And I was right! Anything with seeds in it is a fruit, and believe me, as someone who has spent far too much time scooping out a bunch of pumpkin seeds, pumpkin is a FRUIT!

Ok, in addition to pumpkin, though, this pumpkin ramen includes:

• Green onion
• Garlic
• Ginger
• Broccoli
• Corn

The sky’s the limit when it comes to replacements or additions (though, I wouldn’t add too much more, lest the flavors become muddled). You can use regular onions instead of green onions. You can use kale instead of broccoli. You can ditch corn altogether (though why???) and throw in some sauteed mushrooms or carrots.

Vegetable Broth.

Vegetable broth serves as a great way to add flavor to the pumpkin ramen broth. But if you don’t have vegetable broth, you can use a little soup soy sauce plus water or Yondu and water.

Unsweetened Soy Milk.

Soy milk is straight out of the Korean cuisine playbook and matches so well with the miso and gochujang (since both are also soy-based pastes). I also find that it does the best job of providing a protein-enriched creaminess to the broth. However, if you don’t have soy milk, you can replace with a creamy unsweetened, flavorless oat milk. I would not try this recipe with almond milk as it will be too thin. Coconut milk will also be a gamble, since it may impart an unwanted flavor.

Silken Tofu.

My favorite protein for ramen is silken tofu, hands down. I love the soft, jiggly texture of silken tofu in my ramen broth. But if you don’t have silken tofu, you can also use soft or medium tofu. If you prefer a meatier texture for your protein, go with extra firm tofu or even super firm tofu. You can even sear it on the stovetop before using it as a topping!

Instant Ramen Noodles.

Look, I grew up eating ramyun or Korean style ramen so I prefer instant ramen noodles over any other kind. But, this ramen recipe is really here to make you happy! Literally throw whatever noodles you like into this dish! I won’t even judge you if you throw some spaghetti noodles into this delicious pumpkin broth!

Keep in mind, you can make this entire dish entirely gluten-free if you use gluten-free ramen noodles!

Chili Oil.

I like to drizzle with a little bit of chili oil at the end to give it a bit more kick and color. However, if you’re trying to keep this pumpkin ramen oil-free, use sriracha or hot sauce instead!

Step-by-Step Instructions for Making Creamy Pumpkin Ramen.

As I’ve mentioned, this pumpkin ramen is a very easy recipe and comes together quite quickly. So, let’s get to it!

Step 1.

Let’s make the panko crusted pumpkin tempura! Bring a pot of oil (for frying) to around 350° F. Slice your pumpkin into very thin slices (about 1/8-inch thick). Then, in a bowl large enough to accommodate your pumpkin slices, mix together the tempura batter with a little cold water. It should be pretty thick–like pancake batter. Place a large plate with panko next to your tempura batter. Add 1 teaspoon of sea salt and stir the panko. Dip your pumpkin slices in the tempura batter, then coat with panko, before dropping in the oil. Fry until they are golden brown, around 3 minutes. Drain and set aside.

If you want to keep this recipe oil free, you can replace the pumpkin tempura with grilled pumpkin slices!

Step 2.

Next, steam your broccoli. I like to top my pumpkin ramen with pan-steamed broccoli. I know, it sounds annoying, but I cannot recommend raw broccoli for this recipe! But, it’s not as hard as you think. Chop your broccoli up into bite-sized pieces. Add the broccoli to a large pan over medium heat. Add 1/2 cup of water and cover the pan and cook for about 7 minutes, at which point your broccoli should be a brilliant dark green. Remove the lid and cook for an additional 2 minutes, until all the water is gone. Done!

Step 3.

Time to make the broth! To a medium pot over low heat, add sesame oil, together with garlic, grated ginger, and green onions. Sauté until garlic softens and grows fragrant (about 1 minute). Make sure your heat is on low, otherwise the sesame oil will burn! Then, add the pumpkin puree, miso paste, and gochujang. Stir everything together until well combined. Add vegetable broth, together with soy milk, and bring everything to a boil. Reduce heat to medium and allow the broth to simmer for about 10 minutes. In the meantime, cook your ramen noodles.

Step 4.

To assemble your ramen, add your noodles to the bowls. Then, pour the broth equally between the bowls. Top with steamed broccoli, cooked corn, silken tofu, and pumpkin tempura. Garnish with scallion greens, toasted sesame seeds, and a little chili oil.

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