Vegan Pumpkin Ramen

Name: Vegan Pumpkin Ramen
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1/2 pumpkin / butternut squash - 500 gr/17.5 oz; 2 shallots; 6 cloves of garlic; 1 thumb of ginger; 1 red chilli (optional); 1 Tbsp olive oil; 1-2 Tbsp of miso paste; 2 Tbsp of soy sauce or tamari; 3 cups stock of 2-3 gr dried mushrooms; 1 cup soy milk; 250 gr of noodles; 1 cup of smoked tofu or your favourite tofu; 1 carrot julienne; 1 bunch tenderstem broccoli or bok choy; 1-2 spring onion cut; 1 handful of cilantro; 1 Lime; 1 Tbsp pumpkin & sesame seeds

Cosy, nourishing comfort food with miso, ginger & chili.

The perfect cosy bowl for chilly days — creamy pumpkin broth enriched with miso, ginger and a hint of chili for gentle heat. Finished with smoked tofu, crisp veggies, fresh herbs and crunchy pumpkin seeds, it’s a nourishing noodle soup that’s every bit as comforting as it is flavour-packed.

Prep

10 mins

Cook

35 mins

Total

45 mins

Serves

4 people

Ingredients

Pumpkin Broth:

1/2 pumpkin / butternut squash – 500 gr/17.5 oz
2 shallots
6 cloves of garlic
1 thumb of ginger
1 red chilli (optional)
1 Tbsp olive oil
1-2 Tbsp of miso paste
2 Tbsp of soy sauce or tamari
3 cups stock of 2-3 gr dried mushrooms
1 cup soy milk

Toppings/Garnish:

250 gr of noodles
1 cup of smoked tofu or your favourite tofu
1 carrot julienne
1 bunch tenderstem broccoli or bok choy
1-2 spring onion cut
1 handful of cilantro
1 Lime
1 Tbsp pumpkin & sesame seeds

Instructions step by step:

Step 1 – Prep the Pumpkin

Preheat the oven to 180°C fan (200°C) / 350°F. Wash the squash, cut it in half, and peel it with a potato peeler. Slice, then dice into roughly 2×2 cm cubes. Place the cubes in a bowl, drizzle with 1 Tbsp olive oil, and shake or toss until evenly coated.

Step 2 – Prep the Aromatics

Slice the shallots in half (leave the skins on) and rub a little olive oil onto the cut sides. Trim the hard ends off the garlic cloves (don’t peel). Slice the ginger thinly. Add the shallots, garlic, ginger, and chilli (if using) to the same bowl as the pumpkin and toss gently so they’re lightly coated in oil.

Step 3 – Roast the Veggies

Spread the pumpkin, shallots, garlic, ginger, and chilli onto a baking tray, leaving some space between them. Roast for 25–30 minutes, removing the ginger and chilli halfway through so they don’t burn.

Step 4 – Make the Broth

Bring 800 ml water to a boil. Place the dried mushrooms in a heatproof bowl or jug, pour the boiling water over them, and let them soak for at least 15 minutes to soften and release their umami flavour.

Step 5 – Prep the Veggies

Thinly slice the carrot and cut the spring onion on an angle. Wash and prep the broccoli (or bok choy) for steaming.

Step 6 – Cook the Noodles

Cook the noodles of your choice following the packet instructions. Steam the broccoli at the same time—either in a steamer basket over the noodle pot, or separately.

Step 7 – Blend the Base

Remove the roasted veggies from the oven and let them cool for 5 minutes. Peel the shallots, squeeze the garlic out of its skin, and add everything (including the ginger and chilli, if you like it spicy) to a blender. Add miso paste, soy sauce, the soaked mushrooms, soy milk, and half of the mushroom broth. Blend until smooth and creamy.

Step 8 – Adjust the Ramen

Pour the blended base into a pot and bring to a gentle simmer. Add more broth to reach your desired consistency, and adjust the flavour with extra miso paste if needed. Finish with a squeeze of lime juice.

Step 9 – Serve

Ladle the pumpkin ramen broth into bowls. Add a portion of noodles, carrots, broccoli, and tofu. Top with spring onion, pumpkin seeds, sliced chilli, fresh coriander leaves and lime wedges.

About this Recipe

It’s pumpkin season, and I’m craving warm comfort food. Here in London we can feel the fall, chilly days coming and this asian inspired recipe is perfect to warm body and soul. A silky miso-pumpkin broth stashed with ginger, garlic and immune-friendly veggies, finished with protein-rich tofu and seeds for a comforting, nourishing bowl. It’s super versatile, you can use any veggies you have at hand, from kale, bell pepper to radish the options are endless. You can adjust the spicy to your taste or omit it completely.

💡Tips for Perfect Ramen

Use good miso – A quality miso paste adds depth and complexity. White or yellow miso keeps it light, while red miso gives a stronger, bolder flavour.
Don’t overcook the noodles – Cook them just until tender, as they’ll continue to soften in the hot broth.
Balance the flavours – Ramen is all about harmony: salty (miso/soy), sweet (carrots, pumpkin), sour (lime), bitter (greens), and umami (mushrooms). Taste as you go and adjust. For a milder heat, just remove the seeds and membranes from the chilli.
Layer the toppings – Mix textures for the best bowl: soft noodles, crunchy veg, silky tofu, and a little bite from seeds or chilli.
Keep it fresh – Add fresh toppings (spring onion, lime, herbs) just before serving to brighten up the rich broth.
Make ahead – You can roast the veggies and prepare the broth base a day ahead; just reheat, adjust seasoning, and add fresh noodles and toppings before serving.

About these Ingredients:

Pumpkin or Squash – This is the heart of the broth, giving it a naturally sweet, velvety base. I’m using a butternut squash. You can substitute by any squash you like.

Shallots, Garlic & Ginger – These aromatics build depth and warmth. Shallots give a mild sweetness, garlic brings richness, and ginger adds a gentle heat. If you don’t have shallots, a red onion works too.

Dried Mushrooms – Packed with umami, they create that classic ramen depth without needing meat. I’m using shiitake and porcini. If you don’t have them, use a little extra miso paste a dash of soy sauce or a veggie stock.

Miso Paste & Soy Sauce – The flavour foundation! They bring savoury richness and balance the natural sweetness of the pumpkin. For gluten-free, you can use tamari or coconut aminos.

Noodles – Any ramen or noodle variety works here. I’m using buckwheat noodles. Wholewheat or rice noodles are great gluten-free options.

Vegetables (Carrots, Broccoli or Bok Choy) – They add colour, crunch, and freshness. Feel free to use whatever’s in season or your fridge—spinach, kale, or even peppers.

Tofu – I’m using this smoked bacon tofu. Tofu adds plant-based protein and makes the bowl more filling. You can swap it for tempeh, edamame, or even crispy chickpeas for a twist.

Toppings – Spring onion, chilli, seeds, and Coriander bring brightness and crunch. These are flexible—use fresh herbs, nuts, or your favourite crunchy topping.

Lime Juice – A squeeze of lime at the end really lifts the broth, cutting through the richness and balancing the flavours with a bright, fresh note. It’s that final touch that makes everything pop. If you don’t have lime, lemon juice works too, or even a splash of rice vinegar in a pinch.