Pumpkin Miso Ramen Published: December 12, 2025 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Pumpkin Miso Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x Servings: 1 1 Spicy Red Miso immi packet ¼ cup pepita seeds, raw Handful of fresh sage leaves 11 oz canned pumpkin puree 1 ½ tsp sugar ½ tsp white miso Salsa macha, to taste Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F. In a small bowl, toss pepita seeds with olive oil, salt and pepper until evenly coated. Spread the pepitas on a small lined baking sheet and bake for 10 mins, or until golden brown. Set aside. Heat a frying pan over medium high heat. Add a few tbsp of olive oil and fry the sage leaves for 30 seconds or until golden brown on one side, then flip to fry on the other side. Set aside. Bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop the cooking, drain and set aside. In the same pot, bring 2 cups of water to a boil. Add the ramen spice packet and stir to combine. Then, add the pumpkin puree, sugar and white miso and whisk until smooth. Add ramen noodles to a bowl and top with the soup and garnish with pepita seeds, salsa macha and sage leaves. Enjoy!