Recipe: Yummy Pumpkin Tofu & Miso Ramen

Pumpkin Tofu & Miso Ramen. Pumfu is a remarkable, protein rich tofu alternative made using only pumpkin seeds and water that's organic, GMO-free, soy-free, nut-free and gluten-free. Pumfu marinates well and is very versatile, and can be used for sandwiches, stir-frys, scrambles and even desserts - anywhere you'd normally use tofu, Pumfu is the perfect replacement. Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender.

Cubes of perfectly crispy, well seasoned tofu are like little gluten free and vegan croutons on top of this thai curry soup. However, if you're not vegan or vegetarian, or just not a tofu fan, you've got other protein options. This thai curry pumpkin soup makes a delicous base to shredded chicken, a soft boiled egg, or crispy roasted chickpeas. You can have Pumpkin Tofu & Miso Ramen using 22 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pumpkin Tofu & Miso Ramen

1. You need of Pumpkin.
2. It's 600 g of pumpkin, cut into large chunks.
3. It's 1 tablespoon of white miso paste.
4. You need 1 teaspoon of soy sauce.
5. You need 1 tablespoon of flavourless oil (rice bran, grapeseed, etc).
6. You need 1 teaspoon of (heaped) brown sugar.
7. It's of Broth.
8. You need 3 of and a half cups vegetable stock.
9. You need 1 of quarter cup white miso paste.
10. Prepare 1 tablespoon of soy sauce.
11. It's 10 cm of piece of ginger, peeled and sliced.
12. Prepare 2 of garlic cloves, crushed.
13. It's 1 of spring onion, finely chopped.
14. Prepare of Topping.
15. You need of Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed.
16. You need 100 grams of ramen noodles.
17. It's 1 bunch of broccolini.
18. It's 1 bunch of bok choy or any other leafy greens.
19. It's of Optional topping additions.
20. It's 100 grams of fun tofu, cut into small cubes.
21. It's 1 tablespoon of sesame seeds.
22. You need 2 cm of piece of ginger, peeled and sliced.

Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly. Place coconut milk and water in pot and bring to boil. Add chopped potatoes, chopped onion, curry paste, and turmeric. This is a speedy, nutritious, healthy dish to serve your family during this 'lock down' period.

Pumpkin Tofu & Miso Ramen step by step

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..

All that is required is to cook the prawns with the pumpkin sauce and lace it on the tofu after steamed. Suitable for the elderly and kids too. In a large pot, sautee the onions in the olive oil until onions become translucent. Add remaining ingredients and stir well to combine. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice.