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!
- 3 ounces dried ramen noodles, cooked according to package directions
- ½ tablespoon canola oil (or high heat oil of choice)
- 2 scallions, white and green parts separated and chopped
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 cups vegetable broth
- 1 cup light coconut milk
- 1 cup canned pumpkin puree
- 1 ½ teaspoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sambal oelek or sriracha (or to taste)
- 1 teaspoon Chinese five spice
- 2 cups diced fresh sugar pumpkin
- 8 pieces baby bok choy
- 1 cup canola oil, or high heat oil of choice
- 1 (14 ounce) package extra firm tofu, drained, pressed and cut into 1-inch cubes
- Toasted sesame seeds
- Hoisin sauce
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Bring a medium pot of water to a boil. Add the ramen noodles and cook them according to the package directions.
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Drain the noodles into a colander and return them to the pot. Toss them with a dash or two of oil to prevent sticking.
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Coat the bottom of a large pot with oil and place it over medium heat.
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Add the white parts of the scallions, garlic and ginger. Sauté for about 1 minute, until very fragrant.
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Stir in the broth, coconut milk, canned pumpkin, lime juice, soy sauce, sambal oelek or sriracha, five spice and fresh pumpkin.
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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.
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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.
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Remove the pot from heat and adjust any of the seasonings to your liking.
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While the soup simmers, place the oil into a medium skillet and set it over medium heat.
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Give the oil a few minutes to heat up. When it begins to shimmer, add the tofu cubes.
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Cook the tofu for about 5 minutes on each side, until golden and crisp.
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Transfer the tofu to a paper towel-lined plate to drain the excess oil.
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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.
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Top with the green parts of the scallions and sesame seeds. Stir a little hoisin sauce into each bowl.
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Serve.