November 3, 2022
Pumpkin Ramen with Tofu Katsu
If you’ve got a can of pumpkin puree lying around, you NEED to try this pumpkin ramen with tofu katsu! Chewy noodles submerged in rich broth with hints of spiced pumpkin, garlic, and lemongrass, and crispy tofu make for a uniquely cozy bowl that’s perfect for fall and winter!
pumpkin ramen with tofu katsu
Okay, I know the words pumpkin and ramen don’t exactly seem like they go together, but I promise you this pumpkin Ramen with Tofu Katsu is DELICIOUS! It’s got everything we love about ramen – rich broth and slurpy noodles – with the addition of cozy fall ingredients like pumpkin and nutmeg. I wouldn’t believe it myself if I didn’t try it, but the flavors just work! And they happen to work really, really well!
Grab a drink and let’s get to making the best Pumpkin Ramen with Tofu Katsu!
what goes in pumpkin ramen
I love this recipe because I always have a can of pumpkin puree lying around this time of year and my pantry is typically stocked with the rest of the ingredients! Here’s what you need to make it:
for the tofu katsu:
- Tofu: extra firm or firm work best for this recipe! Make sure to press it for at least 20-30 minutes. This is the tofu press that I use (and I LOVE IT!), but you can easily press your tofu using these simple methods as well.
- Breadcrumbs: I like to use panko! Kikkoman brand is my favorite, and they even have a gluten-free version of panko breadcrumbs!
- Nondairy milk: any non-dairy milk will do – just make sure it’s unsweetened and unflavored.
- Vegan egg: I like to use Bob’s Red Mill, but a chia or flax egg work just as good!
for the ramen:
- Pumpkin puree: NOT pumpkin pie filling! Fresh pumpkin puree works, too!
- Aromatics and seasonings: ginger, lemongrass, garlic, jalapeño (for a touch of spice), dried shiitakes, nutmeg, and of course, salt and pepper.
- Broth: I like to use a good quality bouillon to make my broth. Better Than Bouillon and Edward & Sons are a couple brands that I always have stocked!
- Coconut Milk: I like to use full fat – it pairs so well with all the other flavors and makes the ramen extra creamy! If you’re not a fan of coconut, feel free to sub for any other non-dairy milk, preferably an extra creamy milk!
- Ramen noodles: These Samyang Buldak Ramen Noodles are my absolute favorite! They’re thick and chewy, just how I like them! (Note: depending on where the noodles are manufactured the seasoning packets may or may not be vegan. Always check the ingredients before consuming). If you’re unable to find the Samyang noodles, you can use any vegan-friendly ramen noodles, the most accessible probably being these ramen noodles found at many grocery stores and convenient stores.
- Garnishes: I like to keep the garnishes very simple! After all, the star of the show is truly the broth! I added some toasted sesame seeds, thinly sliced carrots and green onion, and a little chili oil!
how to make it:
Although this recipe is a bit on the longer side, most of that time is spent simmering away! Here’s how to make it:
1. simmer:
Heat some oil in a large Dutch oven or stockpot over medium heat. Once oil is hot, add the onion, ginger, lemongrass, garlic, jalapeno, and dried shiitakes. Simmer until the onion is translucent and the garlic is fragrant. Pour in the broth, reduce the heat to medium low, partially cover and simmer for 1 hour.
2. Press:
While the broth is simmering, press the tofu using a tofu press or kitchen towels and some heavy pans.
3. strain and simmer some more:
Strain the broth through a fine mesh sieve to remove all the aromatics. Return the broth back into the pot. Stir in the pumpkin puree and coconut milk. Season with 1 ½ teaspoons salt, 1 teaspoon pepper, and the nutmeg. Cover and simmer another 30 minutes. Taste and adjust seasonings if necessary.
4. make the tofu katsu:
Meanwhile, prepare the tofu katsu. Set up a dredging station and working one slice at a time, dip the tofu piece into the milk mixture, then into the breadcrumbs, making sure to coat all sides of the tofu evenly. Repeat this process once more for a double coating. Transfer the coated tofu pieces in a single layer of an air fryer basket, spry generously with cooking oil and air fry at 375°F for 10-15 minutes, flipping halfway through. During this time, you can also boil your ramen noodles!
5. assemble and enjoy!
To serve the pumpkin ramen, divide the ramen noodles evenly among 4 bowls. Pour in some broth, followed by a piece of the tofu katsu. Serve with sesame seeds, carrots, green onion and chili oi, and enjoy!
tools you need
- Sharp knife and cutting board
- Tofu press, optional
- Heavy bottomed soup pot or large Dutch Oven
- Soup ladle
- Fine mesh sieve
more noodle dishes that are totally slurp-worthy
- Birria Ramen
- Cheesy Gochujang Udon Noodles
- Garlic Sesame Gochujang Noodles
- Peppered ‘Beef’ Stir-Fried Noodles
- Crispy Ginger ‘Beef’ Ramen Noodles
pumpkin + ramen = delicious
I know it’s not by any means traditional, but I hope you love this Pumpkin Ramen with Tofu Katsu as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
- • 1 tablespoon av oil, plus more for frying
- • 1 white onion, chopped
- • 1 (1-inch) knob of fresh ginger, thinly sliced
- • 1 (1-inch) piece of fresh lemongrass, smashed
- • 6 cloves garlic, smashed
- • ½ jalapeno, deseeded
- • 0.5 ounces dried shiitake mushrooms
- • 6 cups vegetable broth
- • 1 (14-ounce) block of extra-firm tofu
- • 1 (15-ounce) can of pure pumpkin puree (NOT pumpkin pie filling)
- • 1 (13.5-ounce) can full fat coconut milk
- • 2 ½ teaspoons kosher salt, divided
- • 2 teaspoon fresh ground black pepper, divided
- • ½ teaspoon ground nutmeg
- • ¾ cup unsweetened, unflavored non-dairy milk
- • 1 vegan egg, prepared according to package directions
- • 1 cup panko breadcrumbs
- • 8 ounces ramen noodles, cooked according to package directions and drained
- • Toasted sesame seeds, for serving
- • Thinly sliced carrots, for serving
- • Thinly sliced green onion, for serving
- • Chili oil, for serving
- Heat the oil in a large Dutch oven or stockpot over medium heat. Once oil is hot, add the onion, ginger, lemongrass, garlic, jalapeno, and dried shiitakes. Simmer, stirring often, until the onion is translucent, and the garlic is fragrant, 5 to 7 minutes. Pour in the broth, reduce the heat to medium low, partially cover and simmer for 1 hour.
- While the broth is simmering, press the tofu using a tofu press or kitchen towels and some heavy pans.
- Strain the broth through a fine mesh sieve to remove all the aromatics. Return the broth back into the pot. Stir in the pumpkin puree and coconut milk. Season with 1 ½ teaspoons salt, 1 teaspoon pepper, and the nutmeg. Cover and simmer another 30 minutes. Taste and adjust seasonings if necessary.
- Meanwhile, prepare the tofu katsu. For the dredging station, place the milk and vegan egg into one large shallow bowl, whisking to combine. In a second shallow bowl, add the panko breadcrumbs, and the remaining teaspoon salt and pepper and mix to combine.
- Slice the pressed tofu into 4 pieces lengthwise. Working one slice at a time, dip the tofu piece into the milk mixture, then into the breadcrumbs, making sure to coat all sides of the tofu evenly. Repeat this process once more for a double coating. Transfer the coated tofu pieces in a single layer of an air fryer basket, spry generously with cooking oil and air fry at 375°F for 10-15 minutes, flipping halfway through.
- To serve the pumpkin ramen, divide the ramen noodles evenly among 4 bowls. Pour in some broth, followed by a piece of the tofu katsu. Serve with sesame seeds, carrots, green onion and chili oi, and enjoy!
