Step-by-Step Guide to Make Gordon Ramsay Pumpkin Tofu & Miso Ramen

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin tofu & miso ramen. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pumpkin Tofu & Miso Ramen is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Pumpkin Tofu & Miso Ramen is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:

1. Make ready Pumpkin
2. Make ready pumpkin, cut into large chunks
3. Get white miso paste
4. Take soy sauce
5. Make ready flavourless oil (rice bran, grapeseed, etc)
6. Take (heaped) brown sugar
7. Make ready Broth
8. Prepare and a half cups vegetable stock
9. Take quarter cup white miso paste
10. Prepare soy sauce
11. Prepare piece of ginger, peeled and sliced
12. Get garlic cloves, crushed
13. Make ready spring onion, finely chopped
14. Get Topping
15. Take Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
16. Prepare ramen noodles
17. Take broccolini
18. Get bok choy or any other leafy greens
19. Get Optional topping additions
20. Make ready fun tofu, cut into small cubes
21. Prepare sesame seeds
22. Make ready piece of ginger, peeled and sliced

Steps to make Pumpkin Tofu & Miso Ramen:

1. Preheat oven to 180 degrees and prep ingredients.
2. For the pumpkin: Mix miso paste, soy sauce, oil and brown sugar into a big bowl and then add the pumpkin pieces. Coat pumpkin thoroughly. Even spread the pumpkin on some oven trays and bake for 30 minutes or until pumpkin is caramelised.
3. For the broth: Put the vege stock in a saucepan and add the ginger, garlic and spring onion. Bring to a simmer for 20-30 minutes. Add the noodles and cook over a low heat until noodles are cooked through.
4. Remove the saucepan from the heat and stir in miso paste and say sauce to the broth. Taste it and dilute with boiling water if it’s too strong. Remove the noodles so they don’t get soggy (put them in a separate bowl) and strain the broth into a large bowl. Straining is optional.
5. To serve: Pour the hot broth into serving bowls and add noodles. Then place green veges and corn kernels in, then pumpkin and the optional tofu. Garnish with coriander, sesame seeds or a little bit of sesame oil.
6. Optional step for tofu topping: Whilst the broth is heating: Pan fry some tofu cubes, sesame seeds, ginger and soy sauce in a non stick saucepan. Toss the tofu so that all sides are coated and cook for 10 minutes or until browned.

So that is going to wrap this up with this special food pumpkin tofu & miso ramen recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!