Description
This Pumpkin Miso Ramen Sage recipe is a comforting and flavorful bowl combining creamy pumpkin purée, savory miso broth, and a medley of fresh vegetables and crispy tofu. Enhanced with fragrant fried sage leaves and optional soft-boiled eggs, this dish offers a perfect balance of textures and umami-rich taste ideal for a cozy meal.
Ingredients
Scale
For the Broth
- 1 tablespoon vegetable oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 2 cups pumpkin purée
- 4 cups vegetable broth
- 1 tablespoon mirin (optional)
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper, to taste
For the Tofu
- 7 ounces firm tofu, cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Toppings and Garnish
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach
- 2 tablespoons vegetable oil (for sage)
- 16 fresh sage leaves
- 14 ounces fresh or dried ramen noodles
- 1/4 cup corn kernels
- 2 green onions, thinly sliced
- 2 soft-boiled eggs (optional)
Instructions
- Fry the sage leaves: 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.
- Prepare crispy tofu: 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 frequently until golden and crisp on all sides, about 5 to 7 minutes. Drain on paper towels.
- Make the broth base: In a large pot, heat 1 tablespoon vegetable oil over medium heat. Sauté chopped onion until softened, about 3 to 4 minutes. Stir in minced garlic and grated ginger and cook for another minute. Add white miso paste and soy sauce, cooking for an additional minute to enhance flavors.
- Simmer the broth: Add pumpkin purée and vegetable broth to the pot and bring to a simmer. Cook for 10 minutes, stirring occasionally. Stir in optional mirin and toasted sesame oil. Season with salt and freshly ground black pepper to taste.
- Sauté mushrooms: In a separate pan, heat a little oil over medium-high heat and sauté the sliced shiitake mushrooms until golden, about 3 to 4 minutes.
- Cook the ramen noodles: Cook the noodles according to package instructions in boiling water, then drain and set aside.
- Prepare soft-boiled eggs (optional): 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 immediately, then peel and halve.
- Assemble the ramen bowls: Divide the cooked noodles among serving bowls. Ladle the hot pumpkin miso broth over the noodles. Top each bowl with crispy tofu, sautéed mushrooms, fresh baby spinach, corn kernels, sliced green onions, and halved soft-boiled eggs if using. Garnish generously with the crispy fried sage leaves.
Notes
- You can substitute firm tofu with tempeh if preferred.
- Using dried ramen noodles requires a slightly longer cooking time than fresh noodles.
- Mirin adds a touch of sweetness but can be omitted for a less sweet broth.
- For a spicier kick, add a drizzle of chili oil or sprinkle crushed red pepper flakes.
- Ensure sage leaves are fried only until crisp, not browned, to avoid bitterness.
- For a vegan version, omit soft-boiled eggs or substitute with sliced avocado.
