Easy, Creamy, Spicy Pumpkin Ramen.
A delicious, creamy pumpkin ramen.
Ingredients
Panko Crusted Pumpkin Tempura
- 8 slices pumpkin (1/8-inch thick)
- 1 cup tempura batter mix
- 1 cup panko
- 1 tsp sea salt
- vegetable oil for frying
Pumpkin Ramen
- 2 cups chopped broccoli
- 2 tbsp sesame oil (substitute in vegetable broth to keep this oil-free)
- 4 green onions, chopped, greens and whites separated
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp sea salt
- 1 tsp black pepper
- 2 tbsp gochujang
- 1/4 cup white miso
- 1/2 cup pumpkin puree
- 4 cups vegetable broth
- 1 cup soy milk
- 16 ounces ramen noodles, cooked
- 2 cups cooked corn
- 16 ounces silken tofu
- 2 tbsp black sesame seeds
- 1/4 cup toasted pumpkin seeds
- 2 tbsp chili oil (substitute in hot sauce to keep this oil-free)
Instructions
- 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 7/8 cup cold water. It should be pretty thick--like pancake batter. Place a large plate with panko next to your tempura batter. Add 1 tsp of 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!
- 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.
- To a medium pot over low heat, add sesame oil, together with garlic and white part of green onion. Saute 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.
- 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, black sesame seeds, toasted pumpkin seeds, and a little chili oil.
Tried this recipe?Let us know how it was!