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     Title: Easy, Creamy, Spicy Pumpkin Ramen
Categories: Japanese, Korean
     Yield: 4 Servings

     8 sl Pumpkin (1/8" thick)
     1 c  Tempura batter mix
     1 c  Panko
     1 ts Sea salt
          Vegetable oil; for frying
     2 c  Broccoli; chopped
     2 tb Sesame oil; substitute in
          - vegetable broth to keep
          - this oil-free
     4    Green onions; chopped,
          - greens and whites
          - separated
     3 cl Garlic; minced
     1 ts Ginger; grated
   1/2 ts Sea salt
     1 ts Black pepper
     2 tb Gochujang
   1/4 c  White miso
   1/2 c  Pumpkin puree
     4 c  Vegetable broth
     1 c  Soy milk
    16 oz Ramen noodles; cooked
     2 c  Cooked corn
    16 oz Silken tofu
     2 tb Black sesame seeds
   1/4 c  Toasted pumpkin seeds
     2 tb Chili oil; substitute in hot
          - sauce to keep this
          - oil-free

 Preparation time: 15 minutes
 Cooking time: 20 minutes

 A delicious, creamy pumpkin ramen.

 Bring a pot of oil (for frying) to around 350°F. Slice your pumpkin
 into very thin slices (about 1/8" thick). Then, in a bowl large
 enough to accommodate your pumpkin slices, mix together the tempura
 batter with 7/8 cup cold water. It should be pretty thick--like
 pancake batter. Place a large plate with panko next to your tempura
 batter. Add 1 ts of salt and stir the panko. Dip your pumpkin slices
 in the tempura batter, then coat with panko, before dropping in the
 oil. Fry until they are golden brown, around 3 minutes. Drain and set
 aside. If you want to keep this recipe oil free, you can replace the
 pumpkin tempura with grilled pumpkin slices!

 Add the broccoli to a large pan over medium heat. Add 1/2 cup of
 water and cover the pan and cook for about 7 minutes, at which point
 your broccoli should be a brilliant dark green. Remove the lid and
 cook for an additional 2 minutes, until all the water is gone.

 To a medium pot over low heat, add sesame oil, together with garlic
 and white part of green onion. Saute until garlic softens and grows
 fragrant (about 1 minute). Make sure your heat is on low, otherwise
 the sesame oil will burn! Then, add the pumpkin puree, miso paste,
 and gochujang. Stir everything together until well combined. Add
 vegetable broth, together with soy milk, and bring everything to a
 boil. Reduce heat to medium and allow the broth to simmer for about
 10 minutes. In the meantime, cook your ramen noodles.

 To assemble your ramen, add your noodles to the bowls. Then, pour the
 broth equally between the bowls. Top with steamed broccoli, cooked
 corn, silken tofu, and pumpkin tempura. Garnish with scallion greens,
 black sesame seeds, toasted pumpkin seeds, and a little chili oil.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/easy-creamy-and-spicy-pumpkin-ramen/>

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