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Pho-Spiced Pumpkin Ramen (+ a giveaway!!!)

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Pho-Spiced Pumpkin Ramen

Brace yourselves. For deliciousness.

Oh my goodness. I don’t think I’ve been this excited to tell you about a recipe in a long time. Not to knock any of the other recipes I’ve shared recently, but this one has been making me weak in the knees ever since I tested it out a few weeks ago. It’s something special, for sure.

Pho-Spiced Pumpkin Ramen

As we know, pumpkin season is here. With October in full swing, it’s time we all get on board, right? While I usually prefer butternut squash over pumpkin, I DO love pumpkin in savory dishes. In fact, I prefer savory pumpkin dishes over sweet almost all the time. Pumpkin pie, for instance, just doesn’t do it for me.

Pho-Spiced Pumpkin Ramen

Savory pumpkin soups and pastas, though? They TOTALLY do it for me. And you may have noticed my obsession with ramen (see here, here, and here). I can’t get enough of the noodly coziness, especially now that the weather seems to have finally taken a turn toward fall. I’ll be ramen-ing it up all over the place this winter. I already know it.

Pho-Spiced Pumpkin Ramen

Now, when I was developing this recipe, I knew pumpkin and ramen were both going to be involved. I wanted the broth to be spiced and savory and just a touch sweet, so I went in the direction of Vietnamese pho flavorings. The spices have a natural affinity for pumpkin anyway, so it just made sense. And pho might just be one of the most delicious versions of comfort food yet (if you haven’t tried it at home yet, see here and here for some inspiration. You will NOT be sorry).

Pho-Spiced Pumpkin Ramen

To finish the long-simmering and deeply spiced and savory broth, I drizzled in some toasted sesame oil and a generous glug of the newly reformulated clean-label NAKANO® organic natural rice vinegar. Have you tried this vinegar yet? It’s great.

http://www.mizkan.com/Brands/Nakano/Nakano-Products-Flavors.aspx

Not only does it add amazing flavor and pleasant acidity, but it is free of sodium and added sugar, all while being organic. In fact, the entire line of NAKANO® rice vinegars that carry the reformulated clean label have no more than six simple ingredients, with no artificial preservatives, flavors, or ingredients, all without high-fructose corn syrup.

Pho-Spiced Pumpkin Ramen

The original NAKANO® rice vinegar that I used in this recipe also has no fat and is low in calories, making it a healthier swap for many of your favorite condiments. Splash it on in place of heavy sour cream or butter on family-favorite sides like baked potatoes for a tangy and delicious organic flavor boost.

Pho-Spiced Pumpkin Ramen

I adore it and have been using it nonstop. For this particular recipe, the NAKANO® rice vinegar is used to season the broth, poach the eggs, AND as an optional serving garnish. I love when dishes that cook for a long time have a list-minute zing of acidic flavor or freshness added. Both the vinegar and a spritz of fresh lime juice do the trick for me here. The vinegar just “makes” it.

Pho-Spiced Pumpkin Ramen

I love it so much, in fact, that I’ve partnered up with the people at NAKANO® to share the goodness with you all!

NAKANO® will give away a suite of the reformulated rice vinegars (check them all out here), as well as a copy of Registered Dietitian Nutritionist Dawn Jackson Blatner’s book “The Flexitarian Diet” FOR FREE. All you have to do to enter is leave a comment on this post by 5 PM EST on Friday, October 14, 2016. I’ll choose a winner at random!

Pho-Spiced Pumpkin Ramen

Don’t miss out on this incredible product OR this amazing spiced pumpkin ramen recipe. They were made for one another!

 

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Pho-Spiced Pumpkin Ramen

Pho-Spiced Pumpkin Ramen

  • Yield: 4 servings 1x
Print Recipe

Ingredients

Scale

For the Broth:

  • 1 tablespoon coconut oil
  • 1 medium onion, cut into chunks
  • ⅓ cup fresh ginger, sliced
  • 3 garlic cloves, smashed
  • 1 tablespoon minced lemongrass (I use lemongrass paste – it’s in the produce section)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 star anise
  • 2 cloves
  • 3 cinnamon sticks
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cardamom
  • 1 Thai chile pepper, left whole (can sub with a serrano or jalapeño)
  • 4 cups low-sodium vegetable broth
  • 1 (15-oz) can pumpkin puree
  • 1 (15-oz) can full-fat coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon NAKANO® rice vinegar
  • 2 teaspoons toasted sesame oil
  • Juice of 1 lime

For the Roasted Pumpkin:

  • 1 small sugar pumpkin or butternut squash
  • Canola oil
  • Salt and pepper

For Assembly/Serving:

  • The broth
  • The roasted pumpkin/squash
  • 3 packages dried ramen noodles (discard the included seasoning packets)
  • 4 eggs
  • Splash of NAKANO® rice vinegar
  • Scallions and fresh cilantro, chopped
  • Red onion, finely diced
  • Red pepper flakes or hot sauce
  • Toasted sesame seeds
  • Lime wedges

Instructions

For the Broth:

  1. Place a pot over medium heat and add the coconut oil. Once it’s melted, add the onion, ginger, garlic, lemongrass, cumin seeds, coriander seeds, star anise, cloves, and cinnamon sticks and sauté for 2 minutes.
  2. Add the brown sugar and cardamom and stir to combine.
  3. Add in the Thai chile pepper and broth and bring to a simmer. Simmer for 30 minutes over low heat, stirring occasionally.
  4. Place a strainer over a large bowl or second pot. Pour the broth through the strainer and discard the aromatics (onion, ginger, garlic, whole spices). Place the pot of broth back on the stove over medium heat.
  5. Stir the pumpkin puree, coconut milk, soy sauce, rice vinegar, and sesame oil into the broth, stirring well to combine. Simmer for 10 more minutes, taste, and adjust the seasoning as needed. Add the lime juice.
  6. Keep warm until you are ready to serve. The broth can be made a few days ahead and stored in the fridge until you are ready for it. It also freezes really well.

For the Roasted Pumpkin:

  1. While the broth is simmering, preheat the oven to 400°F and line a baking sheet with foil.
  2. Carefully cut the outer skin off of the pumpkin with a sharp knife. Cut out the stem and seeds as well (discard the seeds or roast them for other uses).
  3. Dice the peeled pumpkin into bite-sized chunks and place on the baking sheet.
  4. Drizzle the pumpkin with oil and season with a pinch each of salt and pepper. Toss to evenly coat. Roast in the oven for 20-25 minutes or until softened and caramelized in spots.

Assembly:

  1. Bring a pot of water to a simmer. Add the ramen noodles and cook for a couple minutes or until tender. Remove from the water (do not discard the pot of water – we’re using it to poach the eggs next), rinse well under cool water, and set aside.
  2. To the same pot of simmering water, add a splash of rice vinegar. Crack the eggs carefully into the simmering water, swirling the water around them gently with a slotted spoon to help them keep their shape. Poach the eggs to desired doneness (I usually do 3 minutes) and then remove from the water using the slotted spoon. Set the cooked eggs gently on a plate lined with paper towels to help drain off any excess water.
  3. To assemble, divide the noodles and roasted pumpkin between serving bowls. Ladle over the hot broth and garnish each bowl with a poached egg, chopped herbs/scallions, red onion, sesame seeds, lime wedges, and red pepper flakes/hot sauce (to taste). Serve immediately.

[This post is brought to you by NAKANO®. Thank you all so much for reading and supporting the blog! You have no idea how much it means to me.]

 

UPDATE AS OF 10/14, 5 PM EST: THE CONTEST IS NOW CLOSED. THE WINNER HAS BEEN SELECTED AT RANDOM AND WILL BE NOTIFIED VIA EMAIL. Thanks everyone for your participation!

Comments

  2. I’m definitely going to try this recipe–my mouth is watering! I’ve never heard of Nagano vinegar but will look for it next time I’m at the store. Thanks!

    Reply

  3. This recipe sounds perfect for the change of weather. I have used rice vinegar in a number of dishes, now I have one more to try!

    Reply

  6. This is such a lovely blog. The photographs make me want to prepare and consume this pumpkin pho and I’m not much of a cook.

    Reply

  7. This sounds fabulous! I too love cooking with rice wine vinegar and the spices in your broth conjure up an exotic aroma. Love the comments about the lime juice at the end –

    Reply

  10. I am going to try this recipe over my upcoming fall break! I can’t wait to try it as I too love all of these ingredients! Thanks for the post! The vinegars sound incredible too!!

    Reply

  11. This recipe sounds and looks wonderful. Nagano Rice Vinegar is a delicious addition to this recipe. My family loves the flavor of different kinds of vinegars and would love to try Pho-Spiced Pumpkin Ramen.

    Reply

  12. I love cooking with vinegars but have always been to cheap to buy the flavored variety. Would love to try them all!

    Reply

  13. I love how you mix ingredients for special ways to create delicious dishes. I’m looking forward to trying this recipe; because it takes me out of my “comfort zone” which my family truly appreciates! . Being in the kitchen and using your recipes is fun and inventive! Nagano Rice vinegar is a staple in my pantry, glad you are using it in this recipe!

    Reply

  14. Wow, this sounds terrific, love pho, anything using roasted squash /pumpkin and especially the rice vinegar. Nagano seasoned rice vinegar is my go to salad dressing. We will be having this soon.

    Reply

  16. Thanks for the recipe. I really appreciate all the details (& great photography, too). This time of year, I can’t help but crave some pumpkin and winter squash variations, and using NAKANO® rice vinegar and the other ingredients sounds wonderful. I am looking forward to trying it soon.

    Reply

  17. The photos make me want to savor this dish and the directions look clear. My next soup recipe does r sure!

    Reply

  18. I can’t believe how beautiful these pictures are. If the recipe comes out half as good as this looks my tastebuds are in for one heck of a treat. Great job and keep the recipes coming!

    Reply

  21. This looks great and I love the Idea of the Vinegar as the last minute zing. I will be looking for Nakano Vinegar in the stores especially when I see they are Low Sodium, sugar-free and organic. I will be making this soon !!!

    Reply

  25. I just tried the whole 30 and they opened my eyes to added sugar where it shouldn’t be. Having a vinegar without sugar sounds amazing and your recipe sounds fantastic as well. I’ve been meaning to add your blog to my list of places to read and now I will. Thank you so much for this contest and the recipe!!

    Reply

  28. I love soup and this recipe looks incredible. I never thought about adding a splash of vinegar, but will have to try it.

    Reply

  31. I already love rice vinegar, but I’ve never tried this brand (or flavored one’s – who knew?). Very cool. This recipe looks amazing! Thanks!

    Reply

  32. Hi Molly!

    Martha sent me information about the vinegar so I went to look at your blog. It’s great! The layout is clean and attractive, the recipes are interesting, the photography is beautifully done and your voice comes through in the text. I’m very impressed and so is Jim, of course. Love, Ellen

    Reply

  33. Molly — I’ve been following your blog for a couple of years and have loved every one of the dishes I’ve tried. Thanks for sharing this fabulous soup recipe, I will definitely give it a go. I am not familiar with the vinegar you used, but will look for it at my grocers here in Canada. Bring on those fall recipes!

    Reply

  34. Wow this recipe looks amazing, I make Pho at home all the time and this is a recipe I must try. I also love using rice vinegar in recipes I have a great cook book that uses it in a lot of recipes.

    Reply

    • Thanks, Rochelle! I find that dried ramen noodles can get kind of slimy if you cook them and then just let them sit. Rinsing helps take off the extra starch that can give them that slimy/sticky feeling. It’s just a texture thing. If you are lucky enough to find fresh ramen noodles (I never can), then you can probably skip the rinsing step.

      Reply

  36. YUM! I LOVE Asian inspired recipes but always feel too intimidated to make them at home…sooo, let me know when the dinner party is 😉 I also love that the vinegar line is “clean.”

    Reply

    • Thanks! Yes, Asian dishes can be intimidating, but I think the key is just to have a well-stocked pantry. The ingredients last forever. I’d be happy to make this for you sometime! 🙂

      Reply

  39. Can I invite myself to your house for dinner?!
    I think you’ve outdone yourself on this one! It not only looks beautiful but I’m sure tastes incredible as well.

    Reply

  47. I’m impressed with this great cooking information very authentic! Should be part of SOBE Food festival Next year.
    Nando loves Nakano! Dan, thanks for recommending me to this site. Give props to the wife. Wish you all the best.

    Reply

  49. I picked up fresh ramen to make something else but that will have to wait.I need to have your Pho asap it sounds great and no meat another plus. Looks awesome!
    Thanks
    Pauline

    Also thanks for info on the vingear

    Reply

  52. Thanks to everyone who participated in the giveaway! Your kind words mean the world to me. A winner has been selected and notified at this point. If you weren’t selected this time, I hope you’ll come back for the next giveaway down the road! Truly, thank you all so much. This was such a wonderful response!

    Reply

  53. I stumbled across this recipe on Foodgawker and made it tonight for my husband and myself. It was absolutely amazing – one of the best recipes I’ve tried in a long time. We both devoured it. It’s a perfect mix of flavors – I will be making this again for sure!

    Reply

  55. This is the best soup that a ever taste!!! I think I can eat it all day long for the rest of my life. Seriously, the broth really smell so good and I will certainly do this recipe several time. Thank’s a lot!!

    Reply

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