This bowl is cozy, creamy, savory, and just a little fancy without being hard to make.
It’s got a rich miso-pumpkin broth that hugs every noodle, a jammy soft-boiled egg, scallions for crunch, and a sesame oil drizzle that brings it all together.
I make this when I want comfort food that still feels nourishing.
What You’ll Need
- 2 tablespoons white miso paste
- 1 cup canned pumpkin purée
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups vegetable broth
- 2 packs ramen noodles (about 6 oz total, discard flavor packet)
- 2 large eggs
- 2 scallions, thinly sliced
- Salt, to taste
- Optional: red pepper flakes, nori strips, sesame seeds for garnish
Why I Love This Recipe
This is one of those recipes I keep in my back pocket for cool nights or when I want something filling without being heavy. I started making this in the fall and then just never stopped. It’s fast, flexible, and deeply satisfying.
- The broth is rich but not greasy
- Pumpkin adds creaminess without dairy
- Miso gives it deep umami flavor
- Great for using up pantry staples
- Easy to customize with toppings
Servings and Time
Serves: 2
Total Time: 25 minutes
Macros (per serving, approximate)
- Calories: 370
- Protein: 14g
- Carbs: 44g
- Fat: 15g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Miso is fermented and packed with umami, and when it’s gently heated, it melts into the broth giving it depth and complexity. Pumpkin purée makes the soup creamy without any cream, thanks to its natural starches. The sesame oil adds a nutty richness and finishes the dish with aroma and flavor.
Common Mistakes
- Boiling miso: This kills its flavor and probiotics. Stir it in at the end off heat.
- Overcooking eggs: Set a timer for exactly 6–7 minutes for jammy yolks.
- Using salty broth + soy + miso: Watch your salt. Use low-sodium broth.
- Soggy noodles: Cook noodles separately and add just before serving.
What to Serve With
- Steamed edamame with sea salt
- Quick cucumber salad with rice vinegar
- Pan-fried gyoza
- A side of pickled veggies
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just roast and purée it first until smooth.
Is this vegan?
Skip the egg and use vegan noodles.
Can I use red miso instead of white?
You can, but it’ll be stronger and saltier—use a little less.
Do I need to use sesame oil?
It adds a lot, but if allergic, leave it out or sub with chili oil.
How long will the broth keep?
Up to 3 days in the fridge.
Pro Tips
- Cook the noodles separately so they don’t get mushy in the broth.
- Stir miso in at the end, off heat, to keep the flavor clean.
- Rinse your eggs under cold water right after boiling—they’ll peel easier.
- Slice scallions at an angle for prettier presentation.
- Drizzle sesame oil right before serving for max flavor.
Tools You’ll Need
- Medium pot
- Small saucepan
- Tongs
- Slotted spoon
- Ladle
- Knife and cutting board
- Measuring cups and spoons
- Ramen bowls
Substitutions and Variations
- Gluten-free: Use rice noodles and tamari
- Spicy: Add chili crisp or sriracha to the broth
- Protein boost: Add tofu cubes or shredded chicken
- Toppings: Try corn, sautéed mushrooms, or bok choy
- Broth base: Swap veggie broth with chicken broth for deeper flavor
Make-Ahead Tips
- Make the miso-pumpkin broth up to 3 days ahead and store it in the fridge.
- Boil eggs in advance—keep them unpeeled in the fridge until ready to use.
- Slice scallions and store them in a sealed bag with a paper towel to keep them fresh.
Let’s Make It!
Step 1: Sauté aromatics
Heat 2 teaspoons sesame oil in a medium pot over medium heat. Add 2 cloves minced garlic and 1 teaspoon grated fresh ginger. Cook for 1–2 minutes until fragrant.
Step 2: Add broth base
Add 1 cup canned pumpkin purée and 2 tablespoons white miso paste. Stir until combined and smooth, about 1 minute.
Step 3: Add liquid and simmer
Pour in 4 cups vegetable broth and 2 tablespoons low-sodium soy sauce. Stir well and bring to a simmer. Simmer uncovered for 8–10 minutes.
Step 4: Boil the eggs
In a small saucepan, bring water to a boil. Carefully add 2 large eggs. Boil for exactly 7 minutes. Transfer to an ice bath.
Step 5: Cook ramen noodles
In another pot, boil water and cook 2 packs ramen noodles (no seasoning packet) according to package (usually 3 minutes). Drain and set aside.
Step 6: Peel eggs and slice scallions
Peel eggs gently and slice in half. Thinly slice 2 scallions.
Step 7: Assemble and serve
Divide noodles into bowls. Ladle hot pumpkin miso broth over top. Add egg halves, sprinkle scallions, and drizzle sesame oil. Add optional toppings if desired.
Leftovers & Storage
Store broth and noodles separately. Broth will keep in the fridge for 3 days. Reheat gently and add noodles just before serving. Eggs are best fresh but can be kept peeled in the fridge for a day.
Wrap-Up
This cozy pumpkin ramen is one of those bowls that feels like a warm hug. It’s easy, satisfying, and perfect when you want something a little different. Try it out and let me know how it went in the comments—I’d love to hear what toppings you added!