Pho-Spiced Pumpkin Ramen

• Produce

  • 3 Garlic cloves
  • 1/3 cup Ginger, fresh
  • 1 tbsp Lemongrass
  • 1 Lime, Juice of
  • 1 Lime, wedges
  • 1 Onion, medium
  • 1 (15-oz can Pumpkin puree
  • 1 Pumpkin/squash, roasted
  • 1 Red onion
  • 1 Scallions and fresh cilantro
  • 1 Sugar pumpkin or butternut squash, small
  • 1 Thai chile pepper

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 Broth
  • 1 (15-oz can Coconut milk, full-fat
  • 4 cups Vegetable broth, low-sodium

• Condiments

  • 1 Red pepper flakes or hot sauce
  • 2 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 3 packages Ramen noodles, dried

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tsp Cardamom, ground
  • 3 Cinnamon sticks
  • 2 Cloves
  • 1 tsp Coriander seeds
  • 1 Salt and pepper
  • 1 Sesame seeds, Toasted
  • 2 Star anise

• Oils & Vinegars

  • 1 Canola oil
  • 1 tbsp Coconut oil
  • 1 tbsp Nakano rice vinegar
  • 1 Splash Nakano rice vinegar
  • 2 tsp Sesame oil, toasted

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on yestoyolks.com

Description

Directions

• Place a pot over medium heat and add the coconut oil. Once it’s melted, add the onion, ginger, garlic, lemongrass, cumin seeds, coriander seeds, star anise, cloves, and cinnamon sticks and sauté for 2 minutes.
• Add the brown sugar and cardamom and stir to combine.
• Add in the Thai chile pepper and broth and bring to a simmer. Simmer for 30 minutes over low heat, stirring occasionally.
• Place a strainer over a large bowl or second pot. Pour the broth through the strainer and discard the aromatics (onion, ginger, garlic, whole spices). Place the pot of broth back on the stove over medium heat.
• Stir the pumpkin puree, coconut milk, soy sauce, rice vinegar, and sesame oil into the broth, stirring well to combine. Simmer for 10 more minutes, taste, and adjust the seasoning as needed. Add the lime juice.
• Keep warm until you are ready to serve. The broth can be made a few days ahead and stored in the fridge until you are ready for it. It also freezes really well.
• While the broth is simmering, preheat the oven to 400°F and line a baking sheet with foil.
• Carefully cut the outer skin off of the pumpkin with a sharp knife. Cut out the stem and seeds as well (discard the seeds or roast them for other uses).
• Dice the peeled pumpkin into bite-sized chunks and place on the baking sheet.
• Drizzle the pumpkin with oil and season with a pinch each of salt and pepper. Toss to evenly coat. Roast in the oven for 20-25 minutes or until softened and caramelized in spots.
• Bring a pot of water to a simmer. Add the ramen noodles and cook for a couple minutes or until tender. Remove from the water (do not discard the pot of water – we’re using it to poach the eggs next), rinse well under cool water, and set aside.
• To the same pot of simmering water, add a splash of rice vinegar. Crack the eggs carefully into the simmering water, swirling the water around them gently with a slotted spoon to help them keep their shape. Poach the eggs to desired doneness (I usually do 3 minutes) and then remove from the water using the slotted spoon. Set the cooked eggs gently on a plate lined with paper towels to help drain off any excess water.
• To assemble, divide the noodles and roasted pumpkin between serving bowls. Ladle over the hot broth and garnish each bowl with a poached egg, chopped herbs/scallions, red onion, sesame seeds, lime wedges, and red pepper flakes/hot sauce (to taste). Serve immediately.