Love Ramen? You’ve got to try this!

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often less expensive and readily available.

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Edamame is often less expensive and provides a protein boost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are often cheaper and gluten-free.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Instant noodles are more affordable and quick to prepare.

Boil water in a large pot and cook ramen noodles until al dente, about 3-4 minutes.

Drain the noodles and set aside.

In the same pot, heat sesame oil over medium heat until shimmering.

Add minced garlic and ginger, sauté until fragrant, about 1-2 minutes.

Stir in pumpkin puree, vegetable broth, and soy sauce; mix well.

Add pumpkin spice and bring the mixture to a simmer, cooking for 5-7 minutes.

Incorporate sliced carrots and mushrooms, cooking until tender, about 3-4 minutes.

Add spinach and cook until wilted, about 1-2 minutes.

Return the cooked noodles to the pot and stir to combine with the broth.

Serve hot, garnished with chopped scallions and cilantro, and a squeeze of lime juice.

Cooking Techniques

Spice Level:

Allergens