There are dishes that are not just good: they are an immediate comfort. This pumpkin and miso vegetarian ramen is exactly that.
Creamy, warm and incredibly umami-rich, it comes together in less than 45 minutes but has the deep flavor of a broth simmered for hours. The secret? Roasted pumpkin, which gives sweetness and body, and miso, which adds that intense, enveloping note able to transform a simple bowl into pure comfort food.
It’s the perfect recipe when you have little time but don’t want to give up something satisfying, healthy and homemade. Faster than takeout, more genuine and also more economical.
It’s an ideal dish for autumn and winter, but so good and versatile that it’s perfect all year round. And the best part is you can adapt it to what you have in the fridge: change the vegetables, add plant proteins or make it spicy. Each time it will be different, but always irresistible.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Fusion
- Seasonality: Autumn, Winter
Ingredients to prepare Pumpkin and Miso Vegetarian Ramen: creamy, quick and rich in umami
- 2 lb pumpkin
- 9 oz noodles
- 3 1/8 cups vegetable broth
- 2 carrots
- 7 oz mushrooms (shiitake or champignon)
- 4 tbsp miso
- 2 tbsp sesame oil
- ground ginger (or fresh)
- 2 scallions
- 2 cloves garlic
- 2 tbsp soy sauce
- 4 eggs
- sesame seeds
- chili oil
- scallions
- nori seaweed
Tools to prepare Pumpkin and Miso Vegetarian Ramen: creamy, quick and rich in umami
- Baking Tray
- Blender
- Wok
- Cutting Board
- Knife
- 4 Bowls
How to prepare Pumpkin and Miso Vegetarian Ramen: creamy, quick and rich in umami
Arrange the cubes of pumpkin on a baking tray and roast at 392°F for 25-30 minutes, until soft and slightly caramelized.
Blend the pumpkin until you obtain a smooth, creamy puree.
Cook the eggs for 8 minutes in boiling water, then cool them immediately in ice water. Peel and cut them in half.
In a large pot heat the sesame oil and sauté minced garlic, ginger and the white part of the scallion sliced.
Add the carrots and mushrooms and cook for about 5 minutes.
Add the pumpkin puree, the miso and the soy sauce. Stir well, then pour in the broth and bring to a gentle boil. Let cook 5-7 minutes until the broth is slightly thickened.
Add the noodles directly into the broth and cook for 2-3 minutes (or according to the package instructions).
Ladle into bowls and finish with eggs, the green part of the scallion, sesame seeds and chili oil.
Storage
Store in the refrigerator for 3-4 days in airtight containers, keeping the broth, noodles and toppings separate to maintain optimal texture.
How to reheat
Heat the broth over medium heat and add the noodles only at the end. If necessary, add a splash of water.
Tips
Use tamari for a gluten-free version
Add coconut milk for an even creamier result
A tablespoon of tahini or peanut butter makes the broth even richer and more savory.
Variations
Vegan: omit the egg and add tofu or edamame
Spicy: sriracha, gochujang or chili oil
Protein boost: tempeh, seitan or crispy tofu. If you’re not vegetarian, roasted chicken, shrimp or thin slices of beef or pork also work.
Vegetables: bok choy, Chinese cabbage, corn, bamboo shoots or other seasonal vegetables
FAQ (Questions and Answers)
Can I use spaghetti instead of noodles?
Yes, they work fine—just adjust the cooking time. You can also use udon or soba noodles.
Can I make it in advance?
Yes, prepare the broth in advance and add the noodles only at serving time.
