Vegan Pumpkin Ramen
As the weather gets cooler, there’s nothing like a comforting bowl of Vegan Pumpkin Ramen. It’s rich and creamy and full of autumnal flavours. Get the recipe below.
Page Contents
Warming broths
Come autumn I can’t think of anything more warm and cosy than a big bowl of broth and noodles, topped with veggies. My Vegan Pumpkin Ramen is a traditional broth flavoured with pureed pumpkin and topped with oyster mushrooms, pak choi and yet more pumpkin. It’s sweet, savoury, and slightly spicy!
Vegan Pumpkin Ramen is the perfect autumn inspired twist on the classic dish, delivering bold flavours, vibrant colours, and wholesome nourishment – a real celebration of autumn in a modern Japanese dish.
Why make vegan pumpkin ramen?
You can’t think of autumn without thinking about pumpkins. But pumpkins aren’t just for carving. As well as being packed full of vitamins, pumpkin also has a wonderful sweet flavour when roasted and a creamy texture when blended into soups and sauces like this ramen broth.
In my Vegan Pumpkin Ramen, pumpkin is a fantastic base for the broth, adding depth and sweetness to complement the savoury miso and soy sauce flavours. I also love how the bright orange colour contrasts with the green of the pak choi!
The pumpkin’s sweet yet earthy flavour also works really well with other classic ramen toppings like crispy oyster mushrooms, fresh spring onions, and a sprinkle of sesame seeds and chilli oil. It’s the ultimate combination of hearty and healthy, ensuring you feel nourished with every bite.
Key Ingredients for Vegan Pumpkin Ramen
To create the perfect bowl of vegan pumpkin ramen, it’s important to use the right ingredients. Here’s what you’ll need:
- Pumpkin: It’s important to make sure you choose an eating pumpkin – this generally means not the variety that is sold to be carved. These don’t have much flavour and their texture isn’t as soft and creamy. You should choose a pumpkin that feels heavy and has a smooth, firm skin. The bigger the pumpkin the more likely it will have lots of seeds so choose smaller ones for more flesh.
- Vegetable stock: Use a good quality stock for a truly flavourful base. You can make your own or use store bought. I would avoid powders and stock cubes and go for liquid stocks.
- Miso Paste: Miso adds a savoury, umami flavour. I prefer to use white miso for a milder taste but you could use red miso if you want a stronger flavour.
- Soy Sauce: Using soy sauce adds saltiness and depth to the broth.
- Ginger and garlic: These provide warmth and spice to the broth.
- Ramen Noodles: Instant ramen noodles and usually vegan as they are made without eggs. Do always check the packet though!
- Toppings: Crispy mushrooms, pak choi, spring onions, sesame seeds and crispy chilli oil are all toppings that add texture and flavour. I’ve provided some additional suggestions below if you want to customise the ramen yourself.
Tips for customising your ramen
This dish is incredibly versatile. Why not try some of the suggestions below for tweaking the recipe.
- Spice it up: If you love spice add more chilli oil than I recommend in the recipe. Alternatively if you aren’t a fan of chilli you can leave it out altogether.
- Change the consistency of the broth: For a thinner broth simply add more vegetable stock, if you prefer it thicker and creamier just add less vegetable stock.
- Switch up the veggies: If you can’t get hold of pumpkin then try butternut squash. Sweet potatoes would also work really well. You could also replace pak choi with cabbage or kale.
- Add protein: Crispy tofu is a popular option, but you can also use tempeh, seitan, or chickpeas for some extra protein!
The recipe
Vegan Pumpkin Ramen
Ingredients
- 3 tbsp vegetable oil
- 500 g pumpkin or squash
- 1 onion thinly sliced
- 2 cloves garlic thinly sliced
- 1 tbsp root ginger minced
- 3 tbsp miso paste
- 400 ml coconut milk
- 500 ml vegetable stock
- 150 g oyster mushrooms
- 2 pak choi sliced in half or quarters depending on size
- 110 g plain instant ramen noodles
- 1 tbsp sesame oil
- 2 spring onions thinly sliced
- 1 tbsp sesame seeds
- 1 tsp crispy chilli oil
Instructions
- Peel the pumpkin, remove the seeds and then cut into quarters and then slice.
- Toss with 2 tbsp of vegetable oil then roast in the oven for 30 minutes or until tender.
- While the pumpkin is roasting, in a large pan, add the remaining vegetable oil and heat to medium high.
- Once hot add onions and pinch of salt and cook for 5 minutes until they become translucent.
- Next add the garlic and ginger and cook for 2 minutes or until fragrant.
- Stir in the miso paste and cook for another 1 minute before pouring over the coconut milk and vegetable stock.
- Puree half of the roasted squash and add to the broth.
- Heat a griddle pan on high and add the mushrooms and pak choi.
- Cook the mushrooms and pak choi until charred with crispy edges
- As the ramen broth and veggies cook, add your noodles to a saucepan and cover with boiling water.
- Once the water is boiling, cook the noodles according to package instructions.
- Drain the noodles and toss with sesame oil.
- Add the noodles to your ramen bowl then pour over the hot broth.
- Top with the charred mushrooms, pak choi, spring onions, sesame seeds and crispy chilli oil.
Nutrition
More ramen recipes
More pumpkin recipes
Enjoy!