Love Ramen? You’ve got to try this!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Halve one pumpkin half again lengthwise, peel and deseed the whole pumpkin, then shave one quarter into petal-shaped ribbons with a peeler or mandolin and put them in a bowl.
2. Slice the king oyster mushroom and add it to the bowl with a pinch of salt, 2 tbsp avocado oil and the smoked paprika. Toss, then spread on a parchment-lined baking sheet.
3. Finely chop the remaining pumpkin, onion, garlic and ginger, and finely dice the carrot.
4. Heat a sauté pan on medium. Add the chili oil, then the carrot and sauté for a couple of minutes. Add the pumpkin and onion and sauté for about 7–8 minutes. Add the garlic and ginger and sauté for a few more minutes.
5. Add the cayenne, turmeric, gochugaru and cane sugar and stir. Add the coconut cream, miso paste, soy sauce and vegetable stock, and stir until the miso dissolves.
6. Transfer carefully to a blender, blend on high until smooth, then set the base aside in a container.
7. Heat the broth ingredients (1 1/2 cups dashi or veggie stock and 3/4 cup unsweetened soy milk) in a saucepan on medium, stirring occasionally. Preheat the oven to 400°F. Bring water to a boil in another saucepan. Bake the baking sheet for about 10 minutes.
8. Put about 3 tbsp of the base into the serving bowl. Boil the noodles for 1 minute less than the package says. Chop fresh green onions.
9. Pour the hot broth into the bowl and whisk. Drain the noodles and add them to the broth. Top with the mushrooms, roasted pumpkin, green onions, chili threads and a drizzle of chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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