Pumpkin Ramen With Marinated Mushrooms
I am blown away by how good this broth and ramen recipe is. A delicious, classic dish paired with pumpkin puree becomes an explosion of flavors in each bite. Paired with the cooked mushrooms and bok choy, it hits all the spots on your palette. Spicy, sweet, sour, salty, and umami. It’s a wonderful experience building flavor in this ramen soup. It’s a simple recipe that helps build good techniques with cooking, and will help build your confidence behind the knife and in the kitchen.
Ironically, I personally don’t like the taste of pumpkin by itself, but used in the right ways, it can add general sweetness and creaminess to recipes. It does not disappoint here either, it’s the perfect addition to the flavors of garlic, ginger, coconut, sesame, miso in ramen already. Perfect for the holidays and/or simple weeknight dinner. If you are hesitant or afraid of ramen or never made ramen before, this is a great one to start. Plus its dairy free, gluten free, refined sugar free, and guilt free. Enjoy! Hint- Prep all your veggies first, have all your ingredients out, play your favorite tunes, and share with friends and family!
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Serves 3
The Goods:
1 tbsp coconut oil
1 onion, diced
2 cloves garlic, sliced
3 tbsp liquid aminos
1 tbsp chopped ginger
3 tbsp miso paste
2 tbsp coconut aminos
¾ cup pumpkin puree
1 can coconut milk full fat
4 cups veggie broth
1 tsp siracha hot sauce
1 tbsp sesame oil
1 package favorite gluten free ramen noodles
2 bok choy, sliced in half and dipped in coconut aminos right before searing
For the mushrooms:
3 (10oz) oyster mushrooms, shredded
¼ cup Big Tree Farms coconut aminos
2 tsp sirarcha
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp maple
1 tsp liquid aminos or soy sauce
The Method:
In a large mixing bowl, add all your mushroom ingredients except the mushrooms, mix until smooth. Add mushrooms and toss until they are fully coated, then cover, refrigerate, and marinate for 30+ minutes.
Grab a large sauté pan, add coconut oil and heat to medium high. Once hot add onions and pinch of salt, toss, and cook for 2-3 minutes. Throw in garlic and cook for another few minutes while toasting everything. Pour in liquid aminos to deglaze the pan. Then add ginger, miso paste, and coconut aminos. Cooking still on medium high heat, cook for about a minute, stirring occasionally. It will be dry and starting to char in spots, this is good. Next add coconut milk, pumpkin, and veggie broth and cook for 7-10 min on medium heat. Use spoon to scrape the bottom of the pan for anything sticking to the bottom. It will infuse with the broth.
As the ramen broth cooks, take a medium soup pot and start boiling your water for the noodles with a pinch of salt of course. Once boiling, cook noodles to package instructions. Remove from heat, drain, and throw back into the empty soup pot. Toss cooked noodles in dash of sesame oil, set aside.
By now your mushrooms should have marinated for 30+ minutes, remove from the fridge and heat large cast iron skillet or sauté pan on medium high. Once hot, pour the mushrooms and half the marinade onto skillet and cook for 5-7 minutes until starting to brown, flipping mushrooms every 30 seconds or so with prongs. Cook until chard not burnt on the outside. Place cooked mushrooms into a bowl and set aside.
Check back to the ramen broth, time to add the last finishing touches. Add siracha and sesame oil, and keep cooking covered on medium high for 5-10 or so minutes.
Lastly, on the same hot skillet from the mushrooms, sear the bok choy on each side for 30 seconds until golden brown. Grab a few soup bowls, first add ramen noodles to each bowl, then the broth, then mushrooms and bok choy on top. Enjoy immediately!
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