Directions

To Cook

1. Preheat oven to 200°C.
2. Cut pumpkin into slices with skin on. Arrange slices on a baking tray and drizzle with olive oil and season to taste. Roast pumpkin for 50 mins or until golden brown and soft but doesn’t break apart.
3. While pumpkin is roasting, heat 1 tbsp vegetable oil in a large broth pot. Fry leek slices, garlic and ginger until soft and fragrant. Add miso and tahini and stir to break up. Pour in vegetable stock and stir to combine.
4. Add sesame oil and Kecap Manis to broth and bring to boil. Add eggs to boiling broth for 8 mins, or until hard-boiled. Remove eggs. Turn down heat to let broth simmer slowly.
5. While broth is simmering, wrap tofu in paper towel and press to remove excess water. Cut tofu into cubes, place in bowl and dust with cornflour, salt and pepper.
6. Heat frypan with 1 tsp vegetable oil and when sizzling, place tofu cubes in the frypan. Fry for 3 mins or until golden and then turn to brown other side evenly. Set aside.
7. Wipe down hot frypan and add another tsp vegetable oil. Add oyster mushrooms and premium soy sauce and stir fry quickly. Remove from heat when mushrooms are browned.
8. Turn up heat on broth and then add ramen noodles and boil until cooked. Remove from heat.
9. Cut up broccoli and microwave in hot water for 5 mins to steam.
10. Once noodles are cooked, use tongs to place ¼ of noodles in bowl. Add 2-3 ladles of broth, then arrange one slice of roasted pumpkin, 4 cubes of tofu, 2 broccoli florets, 2 oyster mushrooms and ½ hard-boiled egg on top of the noodles and broth. Add sesame seeds or other seasonings to taste. Repeat to make four bowls of ramen.