Pumpkin Miso Ramen with Maple Mushrooms is the perfect cozy soup for fall. It starts off with a salty sweet broth of pumpkin, white miso paste, coconut milk, vegetable broth, ginger and a pinch of cinnamon that’s simmered to comfy perfection. Then it’s loaded up with brown rice noodles, chickpeas, oven-crisped kale chips, and maple marinated mushrooms. It’s brothy, cozy, and fall flavor loaded. Yum!
Step 1: Marinate the Maple Mushrooms
Start by adding the avocado oil, soy sauce, maple syrup, rice vinegar, and sesame oil in a bowl and whisk to combine. Slice the mushrooms and place in a medium bowl. Pour the marinade over the mushrooms. Cover with plastic wrap and refrigerate for a minimum of 30 minutes.
Step 2: Make the Pumpkin Miso Broth
Heat the olive oil in a large sauce pot or dutch oven over medium-high heat. Once the oil is warm, add the onion and garlic. Cook 2 to 3 minutes, or until the onions are translucent and fragrant.
Add the soy sauce to deglaze the pan. Mix in the ginger paste, miso paste, and pumpkin. Cook about 1 minute, or until the miso begins to break down slightly in the hot pan. Add in the vegetable broth, water, a pinch of cinnamon and salt and pepper to taste. Reduce heat to low and simmer about 30 minutes.
Step 3: Make the Crispy Kale Chips
While the broth is simmering, make the kale chips. Preheat the oven to 425F.
Wash and devein the kale. Tear the kale into small pieces and transfer to a large bowl.
Gently massage the kale until it reduces slightly in size. Drizzle the kale with avocado oil and toss well to coat. Sprinkle with salt and pepper and toss again to distribute the salt and pepper.
Transfer the seasoned kale to a large baking sheet. Spread the kale out evenly across the baking sheet to ensure even cooking and to improve crisping.
Bake 15-20 minutes, or until the kale begins to crisp along its edges and brown in places. Toss the kale as it bakes every 5 minutes. Remove the kale chips from the oven and set aside until you’re ready to serve.
Step 4: Finish the Broth and Cook the Chickpeas
After the broth has simmered for about 30 minutes and the kale chips are in the oven, stir in the coconut milk. Drain and rinse the chickpeas and add them to the broth. Cook for 6 to 8 minutes, or until the mushrooms and kale are ready.
Step 5: Cook the Maple Mushrooms
While the chickpeas cook in the broth, heat a medium frying pan over medium heat. Add the mushrooms and about 2 tablespoons of the marinade. Cook for 6 to 8 minutes, or until the liquid cooks off and the mushrooms begin to darken in places. Remove from heat.
Step 6: Cook the Brown Rice Noodles and Serve Pumpkin Miso Ramen
Once you are ready to serve, add the brown rice noodles to the broth or divide the raw noodles among bowls and top with hot broth. Let the noodles cook for 3 to 5 minutes, or until just tender. They will continue to cook in the hot broth once they are in the bowls.
Divide the noodles and broth among 4 to 5 bowls. Top with crispy kale, maple mushrooms, and pumpkin seeds, if desired. Enjoy!
Let us know what you think about this recipe for Pumpkin Miso Ramen with Maple Mushrooms by dropping a comment and/or rating below!
Be sure to take a look at these other fall soup and/or curry recipes:
- Coconut Chickpea Green Curry
- Fall Minestrone Soup
- Sausage and Chickpea Soup
- Chickpea Minestrone Soup
Pumpkin Miso Ramen with Maple Mushrooms
Ingredients
Pumpkin Miso Ramen
- 1 Tbsp avocado oil or extra virgin olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3 Tbsp low sodium soy sauce
- 3 Tbsp white miso paste
- 2 tsp ginger paste (or 1 Tbsp fresh grated ginger)
- ¾ c pumpkin puree
- 4 c low sodium vegetable broth
- 2 c water
- 1 13.66 oz can coconut milk, full fat or light
- salt and pepper, to taste
- pinch cinnamon
- 1 16 oz can chickpeas, drained and rinsed
- 8 oz brown rice noodles or ramen noodles
- 3 Tbsp pumpkin seeds (garnish)
Maple Mushrooms
- 8 oz mushrooms (baby bella or button), sliced
- ½ Tbsp avocado oil
- 1½ Tbsp low sodium soy sauce
- 1 Tbsp rice vinegar
- 2 tsp maple syrup
- 1 tsp sesame oil
Crispy Kale
- 1 bunch kale, deveined and coarsely chopped
- 1 Tbsp avocado oil or extra virgin olive oil
- salt and pepper, to taste
Instructions
- Slice mushrooms and transfer to a medium bowl. Combine avocado oil, soy sauce, rice vinegar, maple syrup and sesame oil in a small bowl and whisk together. Pour over sliced mushrooms. Cover and refrigerate for at least 30 minutes to marinate.
- Heat 1 tablespoon of olive oil over medium-high heat in a large sauce pot or Dutch oven. Add the garlic and onion. Sautee for 3 to 4 minutes, or until fragrant. Add soy sauce to deglaze the pan. Stir in ginger paste, miso paste, and pumpkin.
- Add vegetable broth and water to the pot. Let simmer for 30 minutes. Remove the broth from heat and stir in the coconut milk.
- While the broth is simmering, make the kale chips. Preheat the oven to 425F. Wash, devein, and coarsely chop kale. Transfer kale to a large mixing bowl. Gently massage kale with hands. Drizzle with olive oil and salt and pepper. Toss to coat. Transfer kale to a baking sheet. Cook 15-20 minutes, or until crispy, removing and tossing every 5 minutes. Set aside. You can try to time this with the broth so that the crispy kale is hot when you're ready to serve.
- Drain and rinse the chickpeas and add them to the broth. Cook for 6 to 8 minutes, or until the mushrooms and kale are ready.
- While the chickpeas cook and the broth finishes, heat a large skillet to medium-high heat. Add the mushrooms and about 2 Tbsp of marinade. Cook 5 to 7 minutes, or until liquid cooks out and the mushrooms are golden brown in places. Remove from heat and set aside until serving.
- Add brown rice noodles to the broth. Cook another 3 to 4 minutes, or until the noodles are nearly cooked. Divide the ramen and broth among four bowls. Alternately, you can add uncooked noodles to individual bowls and top with hot broth, then allow them to sit for a few minutes to cook. Top ramen with crispy kale, maple mushrooms, and pumpkin seeds. Enjoy!
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