Vegan Pumpkin Ramen

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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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: Japanese

Diet: Vegan, Vegetarian

Keyword: black sesame seeds, butternut squash, chilli oil, coconut milk, garlic, miso, onion, oyster mushrooms, pak choi, pumpkin, ramen, root ginger, sesame oil, spring onions, vegetable stock

Servings: people

Calories: 1013.61kcal

Ingredients

3 tablespoon vegetable oil
500 g pumpkin or squash
1 onion thinly sliced
2 cloves garlic thinly sliced
1 tablespoon root ginger minced
3 tablespoon 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 tablespoon sesame oil
2 spring onions thinly sliced
1 tablespoon sesame seeds
1 teaspoon crispy chilli oil

Instructions

Peel the pumpkin, remove the seeds and then cut into quarters and then slice.
Toss with 2 tablespoon 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.

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