#spicymiso

This Spicy Miso Coconut Pumpkin Soup is a delightful gluten-free dish that combines the earthy flavors of pumpkin with the richness of coconut milk and a hint of spice from miso and chili pepper. It's perfect for warming up on a chilly day and will satisfy your taste buds with its creamy texture and bold flavors.

Ingredients: 1 small pumpkin, peeled, seeded, and cubed. 1 can 14 oz coconut milk. 2 tablespoons gluten-free miso paste. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1-inch piece of fresh ginger, grated. 1 red chili pepper, deseeded and chopped. 4 cups gluten-free vegetable broth. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped chili pepper. Saut until the onion becomes translucent. Stir in the pumpkin cubes and cook for another 5 minutes, stirring occasionally. Add the gluten-free miso paste and coconut milk to the pot. Stir well to combine all the ingredients. Pour in the gluten-free vegetable broth and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about 20-25 minutes, or until the pumpkin is tender. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids. Season the soup with salt and pepper to taste. Serve the Spicy Miso Coconut Pumpkin Soup hot, garnished with fresh cilantro leaves. Enjoy your delicious gluten-free pumpkin soup!

Prep Time: 15 minutes

Cook Time: 35 minutes

A quick and flavorful ramen recipe that combines the convenience of instant noodles with a rich and spicy miso broth. Perfect for a delicious and speedy meal.

Ingredients: 2 packs of instant ramen noodles. 4 cups chicken broth. 2 tbsp miso paste. 1 tbsp soy sauce. 1 tbsp sesame oil. 1 tsp grated ginger. 2 cloves garlic, minced. 1/2 cup sliced shiitake mushrooms. 1/2 cup sliced green onions. 1/4 cup corn kernels. 1 tsp chili garlic sauce. 2 soft-boiled eggs, halved. Seaweed sheets for garnish.

Instructions: Follow the directions on the package to boil the instant ramen noodles. Remove the water and set it aside. Miso paste, soy sauce, sesame oil, grated ginger, and minced garlic should all be put in a pot together. Over medium-low heat, bring to a boil. The broth should now have shiitake mushrooms, green onions, corn kernels, and chili garlic sauce added to it. After 5 to 7 minutes, the vegetables should be soft. Put some of the cooked ramen noodles in each bowl to serve. Pour the hot miso broth over the noodles. Soft-boiled eggs and seaweed sheets can be used as garnish. Your Spicy Miso Ramen Express is ready to eat when it's hot.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ramen time is always a good time 🍜

Dine-in or place your order for pick-up at The Ramen Cafe🍜

A good bowl of 🔥 Spicy Miso A W A I T S

Dine-in or place your order for pick-up at The Ramen Cafe 🍜