This quick, nourishing weeknight dinner is easier & tastier than takeaway. It also leaves you with extra miso roasted pumpkin to use for breaky or lunches the following day !
Miso roasted pumpkin:
Large wedge of organic pumpkin, skin scrubbed, seeds removed & cut into chunks
1 heaped tbs ceres organics genmai shiro miso
3 tbs organic tamari
3 tbs cooking saké
3 tbs organic mirin
2 garlic cloves, grated
2 cm piece of organic ginger, grated
Generous pinch of organic caster sugar
3 tbs Nutra Organics miso ramen vegetable broth, diluted in 3 cups boiling water
4 organic spring onions including the green tips, finely sliced
1 organic zucchini, peeled into ribbons
Bunch of organic Asian greens, thinly sliced
Approx 2 tsp of organic coconut oil
~ Preheat the oven to 180 & line a shallow baking tray with baking paper.
~ Whisk the miso, tamari, saké, mirin, garlic, ginger & sugar until combined. Pour over the pumpkin & toss to coat. Arrange the pumpkin in a single layer on a shallow baking tray, pouring the excess marinade over the top. Pop into the oven & cook for 45 minutes, or until delightfully soft & caramelised. For ultimate results, baste the pumpkin with the marinade that pools in the bottom of the tray every 15 minutes or so.
~ As the pumpkin finishes cooking, cook the ramen noodles according to packet directions.
~ Heat the coconut oil in the base of a fry pan on medium heat. Add the finely sliced spring onions & cook til fragrant. Pour over the broth & bring to a gentle boil. Add the zucchini & Asian greens, immediately turning off the heat. Divide the cooked ramen noodles between bowls, ladle over broth & greens. Nestle the caramelised pumpkin on top & sprinkle with a generous shake of sesame oil, some sesame seeds & fresh coriander. Best slurped up immediately !
Makes 2 generous adult servings.
Shop the Miso Roasted Pumpkin Ramen Collection here
Recipe and Image by Jessica Bull @jessicaelisebull