Japanese-Spiced Pumpkin Ramen Bowl (Print)

Roasted pumpkin, springy noodles, fresh veggies, and rich ginger broth create a warming Japanese-inspired meal.

# Ingredients:

→ Roasted Pumpkin

01 - 1 pound pumpkin, peeled and cut into cubes
02 - 2 tablespoons vegetable oil
03 - 1 teaspoon soy sauce
04 - 1/2 teaspoon ground ginger
05 - 1/2 teaspoon ground coriander
06 - 1/2 teaspoon ground white pepper
07 - 1/2 teaspoon salt

→ Ginger Broth

08 - 1 tablespoon vegetable oil
09 - 1 large onion, thinly sliced
10 - 4 cloves garlic, minced
11 - 2 inches fresh ginger, sliced
12 - 1 tablespoon white miso paste
13 - 1 tablespoon soy sauce
14 - 1 tablespoon mirin
15 - 1 tablespoon rice vinegar
16 - 6 cups vegetable broth
17 - 1 strip dried kombu (optional)

→ Ramen and Toppings

18 - 12 ounces ramen noodles (fresh or dried)
19 - 4 ounces shiitake mushrooms, sliced
20 - 4 ounces baby spinach
21 - 2 spring onions, thinly sliced
22 - 1 small carrot, julienned
23 - 1 tablespoon toasted sesame seeds
24 - 1 sheet nori, cut into strips
25 - Chili oil or shichimi togarashi (optional)

# Instructions:

01 - Preheat oven to 400°F (200°C). In a bowl, toss cubed pumpkin with vegetable oil, soy sauce, ground ginger, coriander, white pepper, and salt. Spread evenly on a baking sheet and roast for 25-30 minutes, until golden and tender.
02 - While pumpkin is roasting, heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add sliced onion, minced garlic, and sliced ginger. Sauté for 3-4 minutes until fragrant.
03 - Stir in white miso paste, soy sauce, mirin, and rice vinegar. Cook for 1 minute, stirring constantly.
04 - Add vegetable broth and kombu (if using) to the pot. Bring the mixture to a simmer, then cover and let it simmer gently for 20 minutes. Remove and discard the kombu before serving.
05 - Meanwhile, prepare ramen noodles according to package directions. Drain thoroughly and set aside.
06 - In a small sauté pan, cook the sliced shiitake mushrooms until tender, approximately 3-4 minutes.
07 - Divide cooked noodles among four serving bowls. Ladle the hot ginger broth over the noodles. Arrange roasted pumpkin, sautéed mushrooms, baby spinach, julienned carrot, sliced spring onions, and nori strips on top of each bowl. Sprinkle with toasted sesame seeds. Add chili oil or shichimi togarashi if desired.
08 - Serve immediately while hot.

# Pro Tips:

01 -
  • Ready in under an hour for a complete meal
  • Creates restaurant-quality ramen at home
  • Perfect balance of comfort and nutrition
  • Customizable to dietary preferences
  • Makes excellent leftovers
02 -
  • Perfect for meal prep just store components separately
  • Excellent source of vitamins A and C from pumpkin and vegetables
  • Creates minimal dishes despite complex flavors
  • Can be made vegan by choosing appropriate noodles
03 -
  • I've made this recipe dozens of times, and I've learned that the quality of your broth makes all the difference. Don't rush the initial sautéing of aromatics—those few extra minutes create the foundation for everything else. When working with miso, never add it to boiling liquid as high heat destroys its probiotic benefits and complex flavor. Instead, mix it with a small amount of warm broth first, then incorporate back into the pot. Finally, treat the final assembly as a creative expression—the visual presentation enhances the eating experience tremendously.
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