Pumpkin Miso Ramen with Maple Mushrooms
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.
Servings: 4
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!