Slurpable noodles, spiced pumpkin broth, and crispy tofu go into making this cozy pumpkin ramen. Packed with Asian flavors and guaranteed to warm you up!
Bring a medium pot of water to a boil. Add the ramen noodles and cook them according to the package directions.
Drain the noodles into a colander and return them to the pot. Toss them with a dash or two of oil to prevent sticking.
Coat the bottom of a large pot with oil and place it over medium heat.
Add the white parts of the scallions, garlic and ginger. Sauté for about 1 minute, until very fragrant.
Stir in the broth, coconut milk, canned pumpkin, lime juice, soy sauce, sambal oelek or sriracha, five spice and fresh pumpkin.
Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 10 minutes, until the pumpkin is tender.
Stir in the baby bok choy and simmer for another minute, just until the baby bok choy starts to become tender and turns bright green.
Remove the pot from heat and adjust any of the seasonings to your liking.
While the soup simmers, place the oil into a medium skillet and set it over medium heat.
Give the oil a few minutes to heat up. When it begins to shimmer, add the tofu cubes.
Cook the tofu for about 5 minutes on each side, until golden and crisp.
Transfer the tofu to a paper towel-lined plate to drain the excess oil.
Divide the noodles and tofu among bowls, then ladle the broth over top, adding a few pumpkin chunks and pieces of baby bok choy to each bowl.
Top with the green parts of the scallions and sesame seeds. Stir a little hoisin sauce into each bowl.
Serve.