Pumpkin Power Bowl: A Vegan Ramen Revelation
Okay, let's be honest – January can be a bit of a drag, can't it? Instead of joining the 'new year, new diet' bandwagon, how about we embrace some seriously delicious, feel-good food? I'm talking about a bowl so comforting and nutritious that it'll make you forget all about the winter blues.
Say hello to my vibrant Vegan Pumpkin Ramen! This isn't your run-of-the-mill ramen, it’s a fusion of flavors and a celebration of easy, healthy cooking. Inspired by my quest to use up some leftover butternut squash, it’s become a staple in my kitchen for its simplicity and deliciousness. It’s also incredibly adaptable, so feel free to play around with different veggies and toppings as you see fit.
The Magic of Oven-Roasted Goodness
The secret to this ramen? It's all about that hands-off oven roasting! We're charring sweet pumpkin with aromatics to create a deep, smoky base for our soup. Once they’re roasted to perfection, it’s a quick blend with creamy soy milk (or your milk of choice) and some umami-rich flavor enhancers.
Tofu Two Ways
Now, for the toppings. I am a huge fan of shop-bought tofu for the time savings, but if you’re feeling a little more adventurous, marinate and pan-fry some tofu for added deliciousness. The simple marinade can make a real difference.
Let's Talk Ingredients:
For the Soup:
- Garlic: We roast a whole head for mellow, sweet notes, plus a raw clove for a bit of a zing.
- Rice Wine Vinegar: Adds a beautiful tang to balance the sweetness of the pumpkin.
- Pumpkin: Butternut squash works perfectly, but any sweet, firm pumpkin will do.
- Ginger: A little warmth and spice is always a welcome addition.
- Chili: Roasted to mellow it out, you can skip it or use only half if you’re not a fan of heat.
- Shallot: Charred for a deeper, mellow flavor.
- Vegetable Oil: Any neutral oil will do.
- Soy Milk: Creamy soy milk for the base, but feel free to sub with any plant milk or even water and a bit of nut/seed butter.
- Umami Stock Cube: A quick way to boost flavor or use Kombu for an authentic ramen flavour.
- Miso Paste: White miso for a mellow taste, red if you like more of a punch.
- Soy Sauce: Adjusts the seasoning, use Tamari for a gluten-free option.
- Mirin: Sweetens the soup and plays beautifully with the vinegar.
For the Toppings:
- Noodles: I love a thick ramen noodle here, but any will work!
- Tofu: Choose pre-marinated for ease or use my pan fried version below.
- Broccoli: Any greens you like. Tenderstem broccoli is great and readily available.
- Chili Oil: Because a little heat makes everything better, but toasted sesame oil is also a wonderful alternative.
Get Cooking:
- Prep the Garlic: Steep a grated garlic clove in rice wine vinegar while you get the rest ready.
- Roast the Veg: Toss the pumpkin in oil and roast with the garlic, chili, ginger, and shallot until everything is beautifully charred and softened.
- Blend It Up: Toss the roasted veg (minus the garlic skin) into a blender with the garlic vinegar, soy milk, stock cube, miso paste, soy sauce and mirin. Blend until smooth.
- Simmer and Season: Transfer to a pot, add water to get the right consistency (you want a thick, but not overly creamy soup), and adjust seasoning.
- Prep the Toppings: Cook your tofu as per the guide or use the premade option, steam or boil the brocolli and boil the noodles.
- Assemble: Divide noodles and soup into bowls, then top with tofu, greens, a sprinkle of sesame seeds, a drizzle of chili oil, and thinly sliced radish and spring onions.
Tips & Tricks
- Get Creative: Swap out veggies with whatever you have in the fridge.
- Tofu Prep: For extra flavour, marinate your tofu and pan fry before adding to the ramen.
- Spice Level: Adjust chili to suit your taste.
Vegan Comfort Food Perfection
This Vegan Pumpkin Ramen is more than just a meal; it’s a hug in a bowl. It’s a quick, nutritious, and flavourful way to brighten up a dreary day. This simple ramen is also versatile and fun, I hope you love it as much as I do! Don't forget to share your creations with me on social media!