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+ servings
Pumpkin Ramen in a bowl with veggies
4.75 from 4 votes

Miso Roasted Pumpkin Ramen

Creamy roasted pumpkin broth with black rice noodles, roasted pumpkin, quick pickled purple cabbage, carrots, cilantro and a squeeze of lime juice.

Course Dinner, lunch, Main Course
Cuisine American, Japanese
Keyword miso ramen, pumpkin ramen, ramen
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 534 kcal
Author Janet Barton


Roasted Pumpkin:

  • 1 sugar pumpkin or 1 cup pumpkin puree
  • 1 tbsp coconut oil
  • 1 tbsp white miso organic
  • 2 tbsp coconut sugar or brown sugar

Pumpkin broth:

  • 2-3 cups vegetable stock can use chicken stock
  • 1 1/2 cups coconut milk canned
  • 2 tbsp white miso organic
  • 2 tbsp fresh ginger finely chopped
  • 1 tbsp garlic chopped
  • 1/8-1/4 tsp cayenne pepper optional


  • 2-4 blocks Black rice ramen noodles cooked
  • 1 cup roasted pumpkin that was reserved
  • 1 large carrot julienned or shredded
  • 1 cup purple cabbage shredded thin
  • 1 tbsp rice vinegar
  • 1-2 Thai chili peppers sliced
  • green onions sliced on diagonal
  • cilantro fresh
  • 1 lime quartered for each serving
  • pumpkin seeds if desired.


Roasted Pumpkin:

  1. Preheat oven to 375F degrees.  Seed, peel, and dice one sugar pumpkin into 1-2 inch cubes.  Set aside

  2. On a baking sheet add coconut oil, miso, and coconut sugar.  Place in preheated oven until coconut oil melts.  Stir together.  Toss cut pumpkin in miso mixture.  Return to oven and bake for 30-35 minutes or until golden and soft.  Reserve 1 cup cooked pumpkin. Set aside.

Pumpkin Ramen Broth:

  1. Cook black rice ramen noodles according to package directions.  Drain and set aside.

  2. In a medium size pot add stock, coconut milk, white miso, fresh ginger, garlic and roasted pumpkin.  Bring to a simmer.

  3. Carefully pour ingredients into a blender and blend until smooth.  Add cayenne, if desired for heat.  Return to pot and heat until beginning to steam.

Vegetable Garnish:

  1. Add rice vinegar to sliced purple cabbage to do a quick pickle.  Set aside.  Peel and shred carrots.  Slice Thai peppers, green onions.  

Ramen Assembly:

  1. Divide cooked black rice noodles among 2-4 bowls.  Ladle hot pumpkin broth over noodles.  Top with reserved roasted pumpkin and desired toppings.  Carrots, purple cabbage, hot peppers, cilantro, Thai chili peppers, slice green onion, toasted pumpkin seeds, squeeze of fresh lime juice.

Recipe Notes

  • 1 cup canned pumpkin may be used in place of roasted pumpkin.
  • regular ramen or rice ramen noodles may be used.
  • chicken stock may be used, but broth will not be vegetarian/vegan.
  • a soft boiled egg may be used, if not concerned about vegan.
  • Ramen can be topped with favorite toppings.  Sauteed Shiitake mushrooms are really good.  Create your own style and taste with your toppings.
Nutrition Facts
Miso Roasted Pumpkin Ramen
Amount Per Serving (1 serving)
Calories 534 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 21g105%
Cholesterol 0mg0%
Sodium 1077mg45%
Potassium 1744mg50%
Carbohydrates 45g15%
Fiber 5g20%
Sugar 17g19%
Protein 16g32%
Vitamin A 32475IU650%
Vitamin C 53mg64%
Calcium 132mg13%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.