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Vegan Pumpkin Ramen

Marisa Marques
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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 445 kcal

Equipment

  • 1 blender
  • 1 Oven
  • 1 Pot

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
 

  • 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 2x2 cm cubes. Place the cubes in a bowl, drizzle with 1 Tbsp olive oil, and shake or toss until evenly coated.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • 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.
Keyword Comforting, Healthy, Pumpkin, Ramen