Ingredients
Scale
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
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!