Miso roasted pumpkin and tofu ramen soup

This is a super healthy, fresh and easy to make noodle soup. The roast pumpkin is the king (or queen) of this dish. It takes a humble bowl of ramen and makes it something spectacular.

If you don’t enjoy tofu, you don’t have to have it. That’s another bonus to the roast pumpkin. It makes this meal hearty despite being meat-free.

You’ll coat the pumpkin in a delicious mixture of soy sauce, brown sugar and miso, then roast it until it’s crispy and slightly charred. What you end up with is something that has a fantastic smoky and sweet flavour. O.M.G!

Serves 2.

Ingredients

FOR THE PUMPKIN

• 1 tbsp white miso
• 1 tbsp soy sauce
• 1 tbsp canola oil
• 1 tsp brown sugar
• 500g pumpkin (I used Kent, but any variety will do)

FOR THE BROTH

• 825ml vegetable stock
• 1/4 cup white miso
• 1 tbsp soy sauce
• 2.5cm piece of ginger
• 2 garlic cloves
• 1 spring onion

FOR THE RAMEN

• 1 packet ramen noodles
• 200g hard tofu, cut into cubes
• Boiling water
• 1 egg, boiled

Method

1. Preheat oven to 200C.
2. Make pumpkin by cutting into thick wedges and placing in a bowl. Whisk miso, soy sauce, brown sugar and canola oil, then pour over pumpkin and stir well to coat.
3. Place pumpkin on a lined baking tray and roast for 30-35 minutes, until pieces are tender and charred.
4. Meanwhile, slice ginger, peel garlic and cut spring onion into large chunks.
5. Pour the stock into the pan, add the sliced ginger, peeled whole garlic and green onion then bring to a simmer. Add in the noodles and cook over a low heat until tender.
6. Remove from the pan from the heat and then stir the miso paste and soy sauce into your broth. Taste broth and add boiling water if it is too strong.
7. Serve by dividing the noodles between two bowls, adding roast pumpkin and tofu to each bowl. Pour over miso soup. Cut boiled egg in half and add one half to each bowl.