Kettle Miso Pumpkin Ramen Noodles

Kettle Miso Pumpkin Ramen Noodles

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What You'll Need
  • 2 tbsp canned pumpkin purée
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp minced fresh ginger
  • 1/2 tsp honey
  • 1 pkg (3 oz) instant ramen noodles
  • 1 1/2 cups boiling water
  • 1/2 cup baby spinach
  • 1/2 ripe avocado, sliced
  • 1/4 cup shredded coleslaw mix
  • 1 green onion, thinly sliced
  • 1/2 tsp sesame seeds
What To Do
  1. In bowl, combine pumpkin purée, miso paste, soy sauce, sesame oil, ginger and honey, stirring until well combined. Add noodles (reserve seasoning pouch for another use).
  2. Pour boiling water from 1.5L Marble Ceramic Kettle over top. Immediately cover bowl with plastic wrap or plate. Let stand for about 5 minutes or until noodles are tender.
  3. Uncover and stir to combine. Garnish with baby spinach, avocado, coleslaw, green onion and sesame seeds.

Tips:

  • Extra pumpkin purée can be covered tightly and refrigerated for up to 1 week. Pumpkin purée can be used in soups, sauces, smoothies and desserts.
  • Serve with sriracha hot sauce for a bowl with some kick to it.