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Before you jump to Pumpkin Tofu & Miso Ramen recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.
We all know that having healthy snacks can help us truly feel better within our bodies. Increasing our consumption of healthy foods while lowering the intake of unhealthy kinds plays a role in a more healthy feeling. Eating more vegetables helps you feel much better than eating a slice of pizza. Choosing healthier food choices can be difficult if it is snack time. Shopping for snacks can be a difficult task because you have countless options. Here are a few healthy snacks that you can use when you need an instant pick me up.
If you’re looking for a quick snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, as an example is a great snack in the morning. When you need a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain options.
You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to pumpkin tofu & miso ramen recipe. You can cook pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Tofu & Miso Ramen:
- Use Pumpkin
- You need 600 g pumpkin, cut into large chunks
- Use 1 tablespoon white miso paste
- Use 1 teaspoon soy sauce
- Provide 1 tablespoon flavourless oil (rice bran, grapeseed, etc)
- Take 1 teaspoon (heaped) brown sugar
- Get Broth
- Get 3 and a half cups vegetable stock
- Get 1 quarter cup white miso paste
- Provide 1 tablespoon soy sauce
- Take 10 cm piece of ginger, peeled and sliced
- Use 2 garlic cloves, crushed
- Provide 1 spring onion, finely chopped
- You need Topping
- You need Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed
- Provide 100 grams ramen noodles
- You need 1 bunch broccolini
- Take 1 bunch bok choy or any other leafy greens
- Prepare Optional topping additions
- Provide 100 grams fun tofu, cut into small cubes
- Prepare 1 tablespoon sesame seeds
- Use 2 cm piece of ginger, peeled and sliced
Steps to make Pumpkin Tofu & Miso Ramen:
- Preheat oven to 180 degrees and prep ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
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