Miso Pumpkin Ramen with Smoky Buttered Edamame

Miso Pumpkin Ramen with Smoky Buttered Edamame

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 31, 2019.


Miso Pumpkin

  • 1 tsp sugar
  • 2 tsp white miso
  • 1 tsp soy sauce
  • 1 pack pumpkin


  • 1 pack smoky butter
  • 1 cup frozen corn
  • 1 cup frozen edamame
  • ½ pack noodles


  • 3 cups vegetable stock
  • 1 spring onion
  • 1 pack ginger
  • 1 baby bok choy
  • 2 cloves minced garlic
  • 1 pack dried shitake mushrooms
  • 2 Tbsp white miso
  • 2 tsp soy sauce

To Serve

  • 1 pack togarashi

Have Handy

  • Oil
  • Sugar
  • Soy sauce
  • Stock


  1. Prep and cook pumpkin Preheat oven to 200°C. Bring a pot of salted water to the boil. Combine sugar, first measures of miso and soy sauce and a drizzle of oil in a bowl. Add pumpkin and toss to coat. Place pumpkin on a lined oven tray and roast for 20 minutes, until tender.
  2. Cook veggies Heat a dry pot on medium-high heat. Melt smoky butter then add corn and edamame. Cook, stirring, for 2-3 minutes, until heated through and butter is fragrant. Remove from pot and set aside, covered, to keep warm. Reserve pot.
  3. Cook broth Add stock to reserved pot and bring to a boil. Thinly slice spring onion; peel and thinly slice ginger; quarter bok choy lengthways. Add spring onion, ginger, garlic and shitake mushrooms to pot and simmer on low heat for 10 minutes, until flavours have infused.
  4. Cook noodles Add noodles to pot of boiling water and cook for about 5 minutes, until just tender. Stir to separate strands. Drain and return to pot with a drizzle of oil to prevent sticking. Cover to keep warm.
  5. Finish broth Add bok choy to pot with broth and simmer a further 1-2 minutes, until just tender. Stir in second measures of miso and soy sauce. Dilute broth to taste with boiling water, or season to taste with soy sauce.
  6. Serve noodles and veggies in bowls with broth and a sprinkle of togarashi.