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Vegan Pumpkin Ramen Recipe

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4 from 7 reviews

This vegan pumpkin ramen recipe offers a comforting, flavorful bowl of plant-based goodness perfect for cozy meals. Roasted pumpkin, garlic, ginger, and a hint of spice blend into a creamy broth enriched with white miso and soy milk. Served with pre-cooked ramen noodles, tenderstem broccoli, radishes, tofu, and topped with scallions and sesame seeds, this dish is both nourishing and delicious.

Ingredients

Broth and Flavor Base

  • 1 head of garlic + 1 extra clove
  • 10 ml / 2 tsp apple cider vinegar
  • 500 g / 17.5 oz sweet firm pumpkin or butternut squash
  • 2.5 cm / 1″ piece of ginger
  • 1 medium heat red chilli
  • 1 large banana shallot
  • 15 ml / 1 tbsp vegetable oil
  • 480 ml / 2 cups soy milk*
  • 1 vegan umami stock cube (mushroom cube recommended)
  • 60 g / 4 tbsp white miso paste (GF if required)
  • 15 ml / 1 tbsp soy sauce or tamari (if GF)
  • 20 ml / 4 tsp mirin or 2 tsp maple syrup

Noodles and Toppings

  • 600 g / 21 oz pre-cooked ramen noodles or gluten-free noodles of choice
  • 200 g / 7 oz tenderstem broccoli*
  • 4 radishes, thinly sliced
  • 300 g / 10.5 oz your favourite tofu (marinated or plain)
  • Green parts of spring onions / scallions, thinly sliced
  • Sesame seeds, to garnish
  • Chilli oil, to garnish

Instructions

  1. Prepare garlic vinegar: Place rice vinegar in a small bowl and finely grate an extra clove of garlic into it. Set aside to infuse until needed.
  2. Preheat oven and prepare baking tray: Heat the oven to 220°C / 425°F (or 200°C / 390°F fan). Use a large baking tray to roast the vegetables.
  3. Roast garlic head: Cut the top off the garlic head to expose cloves, drizzle with ½ tsp vegetable oil, wrap in foil, and place on the baking tray.
  4. Prepare pumpkin and start roasting: Peel pumpkin if needed and cut into 2.5 cm / 1 inch cubes. Toss with 2 tsp oil then spread on the baking tray. Roast for 15 minutes.
  5. Add aromatics to residual oil bowl: Into the mixing bowl with leftover oil, add the whole chilli and ginger (cut into 2 slices), toss to coat. Halve the shallot, keeping skin on, and brush the cut side with oil.
  6. Continue roasting and char aromatics: After 15 minutes, flip pumpkin pieces and add chilli, ginger slices, and shallot (cut side down) to the tray. Roast another 15 minutes until pumpkin is soft, chilli is charred, shallot underside is charred, and ginger is soft. Remove ingredients as they finish cooking if needed.
  7. Peel chilli, ginger and shallot: Place hot chilli under a small bowl for 5 minutes to steam, then peel off skin and deseed if desired. Peel ginger and shallots. Transfer chilli, peeled ginger and shallots, roasted pumpkin, and squeezed garlic cloves (from the roasted head) into a blender.
  8. Blend broth base: Add soy milk, vegan umami stock cube, white miso paste, and garlic steeped in vinegar to the blender. Blend until completely smooth. Transfer mixture to a large pot.
  9. Adjust soup consistency: Add about 600 ml (2.5 cups) of water to the pot. The soup should be thick and nourishing but not overly creamy. Taste and adjust seasoning with soy sauce/tamari and mirin or maple syrup.
  10. Warm soup before serving: Heat soup gently just before plating.
  11. Prepare tofu: Use pre-marinated tofu or marinate well-pressed tofu in a mixture of 2 tbsp soy sauce, 2 tbsp mirin, and 2 tbsp cooking sake. Coat tofu in potato starch and pan-fry in oil or bake alongside pumpkin in the oven.
  12. Prepare broccoli for steaming: Cut tenderstem broccoli into bite-size segments and slice thicker stems in half vertically.
  13. Steam broccoli: Boil water in a pot, place prepared broccoli in a bamboo steamer above the pot, and cook until knife tender, about 7 minutes.
  14. Cook noodles: Boil noodles in the water beneath the steamer for about 2 minutes or according to package instructions.
  15. Assemble ramen bowls: Divide noodles and hot soup into bowls. Top with tofu slices, steamed broccoli, thinly sliced radishes, and spring onions. Garnish with sesame seeds and drizzle with chili oil or toasted sesame oil.

Notes

  • Use gluten-free miso and tamari soy sauce for a gluten-free version.
  • Marinating tofu enhances flavor but is optional; pre-marinated tofu is a quick alternative.
  • Adjust chili seeds for preferred heat level.
  • The soup thickness can be adjusted by adding more or less water according to preference.
  • Baking the garlic whole mellows its flavor, adding depth to the broth.
  • Bamboo steaming broccoli preserves nutrients and texture better than boiling.

Find it online: https://cookedbysarah.com/vegan-pumpkin-ramen-recipe/