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Pumpkin Ramen is the perfect dish for a cozy fall night. So, if you're looking for something different to add to your ramen repertoire, give this recipe a try! The result is a delicious and hearty meal that is perfect for chilly weather.
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Check out my Mini Pumpkin Pies and my Cake Mix Pumpkin Muffins for more delicious pumpkin recipes!
Ramen is a type of noodle that is popular in Japan. It is often served in a broth and can be made with various ingredients. In the United States, ramen has become popular as a quick and easy meal. Ramen noodles are also used in dishes such as chicken noodle soup.
However, during this fall season, we're introducing pumpkin ramen. This dish takes the traditional flavors of chicken noodle soup and gives it a seasonal twist with the addition of pumpkin.
Why You'll Love the Recipe
- The pumpkin gives the ramen a delicious flavor that takes it to the next level.
- The ramen is healthy and hearty, perfect for a quick and easy meal.
- It's easy to customize this recipe to your own liking, adding your favorite vegetables or spices.
Ingredients You'll Need
- Olive Oil: The olive oil is going to help cook the onion until it's soft.
- Red Onion: The red onion will need to be sliced thin.
- Roasted Garlic Paste: Trust me, the flavor the garlic paste gives the ramen is amazing.
- Ginger Paste: You can use as much or as little ginger paste as you'd like.
- Shiitake Mushrooms: The mushrooms will also need to be sliced thin.
- Red Pepper Flakes: You can add enough red pepper flakes to taste.
- Sea Salt Flakes: A little salt is needed in this ramen recipe.
- Chicken Broth: You can use any type of chicken broth you like.
- Pumpkin Puree: You can find canned pumpkin puree in the baking aisle of your grocery store.
- Ramen Noodles: You'll need three packets of ramen noodles for this recipe.
- Coconut Cream: The coconut cream adds a delicious richness to the ramen.
- Ramen Noodles: Use whatever brand you like, but just discard the seasoning packet.
- Cilantro: Add in the cilantro! You'll want to chop it up first, but you can add it to the ramen and also garnish the recipe with it!
Step-By-Step Instructions
Step 1:
In a large pot over medium-high heat cook the onion in the olive oil until soft.
Step 2:
Stir in the mushrooms, garlic, and ginger and cook until fragrant.
Step 3:
Add in the broth, coconut cream, pumpkin, and seasonings stirring until well combined.
Step 4:
Bring to a boil and add the ramen noodles.
Step 5:
Once the noodles are cooked, remove them from the heat and stir in the cilantro. Plate and enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- If you want a bit more of a kick to your ramen, add some Sriracha sauce.
- To make this recipe vegetarian, simply use vegetable broth in place of the chicken broth.
- If you're not a fan of cilantro, feel free to leave it out or substitute it with another herb like parsley.
- While this recipe calls for pumpkin puree, you could also use sweet potato puree or squash puree.
Variations
- If you're not a fan of noodles, you can easily turn this recipe into a pumpkin soup! Simply omit the noodles and add in some extra vegetables like diced carrots, celery, or sweet potato.
- Feel free to add some protein like chicken or shrimp. The beautiful thing about ramen is that it's versatile and you can add whatever you'd like to it!
- When it comes to ramen, feel free to load it up with vegetables! This recipe is already packed with mushrooms, but you could also add in some bok choy, zucchini, or spinach. Don't be afraid to go crazy with your favorite vegetables!
Storing & Freezing
Storing: Pumpkin ramen can be stored in the fridge for up to four days. Simply reheat it on the stove when you're ready to eat it.
Freezing: You can also freeze pumpkin ramen for up to three months. I like to portion it out into individual freezer-safe containers so that I can thaw and reheat only what I need.
Recipe FAQ's
There are approximately 600 calories in one serving of pumpkin ramen.
Ramen noodles are the traditional noodles used in this dish, but you could also use udon noodles or soba noodles.
To make pumpkin ramen vegan, use vegetable broth and omit the chicken. You could also add in some extra vegetables or tofu for protein.
Pumpkin ramen can be made gluten-free by using gluten-free ramen noodles or by omitting the noodles altogether.
To make pumpkin ramen from scratch, you'll need to make your own broth. You can either use chicken broth or vegetable broth. Then, add in the pumpkin puree, seasonings, and noodles. Finish it off with some cilantro and you're good to go!
It is safe to put a raw egg in the ramen, but if you're concerned about salmonella, you can cook the egg before adding it to the ramen. To do this, simply add the egg to the broth and cook it until the whites are firm and the yolk is cooked to your liking.
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Pumpkin Ramen
Ingredients
- 1 tablespoon olive oil
- 1 red onion sliced thin
- 2 tablespoons roasted garlic paste
- 2 tablespoons ginger paste
- 2 cups shiitake mushrooms sliced thin
- Red pepper flakes to taste
- 1 teaspoon sea salt flakes
- 3 cups chicken broth
- ½ cup pumpkin puree
- 1 can coconut cream
- 3 packages ramen noodles discard seasoning packet
- Cilantro chopped, add in and garnish
Instructions
- In a large pot over medium high heat cook the onion in the olive oil until soft
- Stir in the mushrooms, garlic, and ginger cook until fragrant.
- Add in the broth, coconut cream, pumpkin, and seasonings stirring until well combined.
- Bring to a boil and add in the ramen noodles.
- Once the noodles are cooked, remove from the heat and stir in the cilantro. Plate and enjoy!
Notes
- If you want a bit more of a kick to your ramen, add some Sriracha sauce.
- To make this recipe vegetarian, simply use vegetable broth in place of the chicken broth.
- If you're not a fan of cilantro, feel free to leave it out or substitute it with another herb like parsley.
- While this recipe calls for pumpkin puree, you could also use sweet potato puree or squash puree.
- Storing: Pumpkin ramen can be stored in the fridge for up to four days. Simply reheat it on the stove when you're ready to eat it.
- Freezing: You can also freeze pumpkin ramen for up to three months. I like to portion it out into individual freezer-safe containers so that I can thaw and reheat only what I need.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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