Pumpkin Ramen Noodles Soup
Hello Fall, I don’t usually associate Asian flavors with pumpkin, but they work together so well! Ramen noodles, spiced pumpkin broth, and crispy tofu go into making this delicious pumpkin ramen. It’s so yummy!
Delicious Pumpkin Ramen Noodle Soup
I wanted to share this tasty and incredibly delicious pumpkin ramen soup. My ramen version is not a traditional ramen recipe. Ramen is a popular noodle soup in Japan. It’s usually served rich in a meat or fish broth, served with toppings such as pork, scallions, Bok choy, and nori.
You can replace the fish or meat broth with some delicious vegetables or mushroom broth, as well as replacing the meat with your favorite vegan toppings such as tofu or Seitan.
Ingredients:
- ramen noodles
- sesame oil
- scallions
- garlic
- ginger
- vegetables broth
- coconut milk
- pumpkin puree
- lime juice
- soy sauce
- Sriracha
- Chinese spice
- agave nectar
- Bok choy
- tofu
- sesame seeds
- lemon slices
How to make this recipe
- Cook the ramen according to the package directions.
- Drain the noodles and return them to the pot. Add a small spoon of oil to prevent them from sticking.
- Add oil in a large pot and place it over medium heat.
- Then add only the white parts of the scallions, garlic and ginger, Saute for about 1 minute. Stir in the broth, coconut milk, canned or cooked and smashed pumpkin, lime juice, soy sauce, Sriracha, five spices and fresh pumpkin pieces.
- Raise the heat and bring the mixture to a boil then allow it to simmer on a low heat.
- Last thing, add the baby Bok choy and let it cook for couple of minute until the baby Bok choy starts to become tender and turns bright green.
- For the toppings, I choose crispy tofu, cut the tofu into small-medium cube size, place the oil into a medium skillet and give it a few minutes for the oil to heat up.
- Fry your tofu cubes once the oil is hot. Drain the excess oil once you transfer the tofu on a paper towel plate and Serve it with sesame and Sriracha sauce. Enjoy!!
Tips for ramen noodle soup
- You can also substitute any kind of noodles you’ve got on hand. Soba noodles, udon noodles, or even spaghetti would work.
- And finally, feel free to use your favorite veggies in place of the baby bok choy.Broccoli could work.
- If you have leftovers, store the soup, noodles and tofu separately.
- Feel free to substitute your favorite variety of winter squash for the fresh pumpkin
Please enjoy this recipe! If you tried it let me know and I love seeing your creations and remakes, so be sure to tag me on Instagram.
For More Delicious Recipes:
Pumpkin Ramen Noodle Soup
Materials
- Dried ramen noodles
- 1/2 tbsp Sesame oil
- 2 Scallions
- 2 Garlic cloves
- 2 tsp Fresh grated ginger
- 2 cups Vegetables broth
- 1 can Coconut milk (400ml)
- 1 cup Pumpkin Puree or half small pumpkin
- 1 1/2 tsp Lime juice
- 1 1/2 tbsp Soy sauce
- 1 tsp Sriracha or to taste
- 1 tsp Chinese spice
- 1 tsp Agave nectar or maple syrup
- 8 pieces Small Bok Choy
Crispy Tofu
- 1 cup Canola, Sesame or any oil of choice
- 200g Tofu
- 1 tbsp Soy sauce
For Serving
- Sesame seeds
- Sriracha sauce
- Lemon slice
Instructions
- Bring a medium pot of water to a boil. Add the ramen noodles and cook them according to the package directions
- Drain the noodles and return them to the pot. Add a small spoon of oil to prevent them from sticking
To make the soup
- Add 1 tsp oil to a large pot and place it over medium heat
- Add the white parts of the scallions, garlic and ginger. Sauté for about 1 minute, until very fragrant
- Stir in the broth, coconut milk, canned pumpkin, lime juice, soy, sriracha, five spice and fresh pumpkin (canned or cooked and smashed)
- Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 10 minutes, until the pumpkin is tender
- Add baby bok choy and simmer for another minute, just until the baby bok choy starts to become tender and turns bright green
Fry the tofu
- While the soup simmers, place the oil into a medium skillet and set it over medium heat
- Give the oil a few minutes to heat up.Then add the tofu cubes once the oil is hot
- Cook the tofu for about 5 minutes on each side, until golden and crisp
- Transfer the tofu to a paper towel plate to drain the excess oil
- Serve it with sesame and Sriracha sauce
If you have Pinterest, you can find me here and feel free to pin this recipe.
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
