Why Make This Recipe
Dairy Free Pumpkin Ramen With Mushrooms is a warm and comforting dish perfect for chilly days. It offers a unique twist by combining classic ramen flavors with the creamy texture of pumpkin. This recipe is not only free from dairy but also packed with nutrients from the mushrooms and pumpkin. It’s a great way to enjoy a hearty meal that is both satisfying and healthy.
How to Make Dairy Free Pumpkin Ramen With Mushrooms
Ingredients
- 2 cups ramen noodles
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- Green onions, for garnish
Directions
- In a pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant.
- Add sliced mushrooms and cook until tender.
- Stir in pumpkin puree and soy sauce, mixing well.
- Pour in vegetable broth and bring to a boil.
- Add ramen noodles and cook according to package instructions until al dente.
- Serve hot, garnished with chopped green onions.
How to Serve Dairy Free Pumpkin Ramen With Mushrooms
Serve your Dairy Free Pumpkin Ramen With Mushrooms hot, right out of the pot. Ladle the ramen into bowls and add a generous amount of chopped green onions on top for a fresh flavor. You can enjoy this dish on its own or with a side of crispy tofu or steamed vegetables for extra nutrition.
How to Store Dairy Free Pumpkin Ramen With Mushrooms
To store leftovers, place the ramen in an airtight container in the fridge. It will stay fresh for up to 3 days. When you are ready to eat, reheat on the stovetop or in the microwave until warmed through. Keep in mind that the noodles may soften as they soak in the broth, so it’s best to consume it within a couple of days.
Tips to Make Dairy Free Pumpkin Ramen With Mushrooms
- Be sure to use fresh garlic and ginger for the best flavor.
- If you want added texture, consider including a variety of mushrooms.
- Adjust the thickness of the broth by adding more or less vegetable broth as desired.
Variation
You can easily customize this recipe by adding your choice of vegetables, such as spinach, bok choy, or carrots. If you like a bit of heat, add some chili flakes or sriracha to spice up the flavor.
FAQs
Can I use other types of noodles?
Yes, you can substitute ramen noodles with any noodle of your choice, such as soba or rice noodles.
Is this recipe gluten-free?
To make it gluten-free, look for gluten-free ramen noodles and ensure your soy sauce is gluten-free or replace it with tamari.
Can I freeze this dish?
While you can freeze the broth and pumpkin mixture, it is best to cook the noodles fresh when you are ready to eat to maintain their texture.
Dairy Free Pumpkin Ramen With Mushrooms
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and comforting dairy-free ramen dish combining classic flavors with creamy pumpkin and nutrient-rich mushrooms.
Ingredients
- 2 cups ramen noodles
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
- Green onions, for garnish
Instructions
- In a pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant.
- Add sliced mushrooms and cook until tender.
- Stir in pumpkin puree and soy sauce, mixing well.
- Pour in vegetable broth and bring to a boil.
- Add ramen noodles and cook according to package instructions until al dente.
- Serve hot, garnished with chopped green onions.
Notes
For added texture, consider including a variety of mushrooms. Adjust broth thickness as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
