Roasted Pumpkin Ramen Recipe

Step 1

For the charred red chili paste:

Step 2

Stir together the vinegar and mushroom seasoning powder in a small mixing bowl.

Step 3

Position an oven rack about 4 inches from the broiler and preheat the broiler. Put the chilies on a sheet pan, drizzle with the oil and toss well to coat them. Arrange them in a single layer and broil, turning over the chilies once about halfway through, until they're blistered and blackened, 8 to 10 minutes. Let them cool a bit.

Step 4

Pull the stems off the chilies but don't deseed them or remove the skins. Add the chilies to a food processor and pulse until fairly finely chopped, then add the vinegar mixture and pulse until well mixed but still a little chunky. It keeps in the fridge for up to 1 month.

Step 5

For the pumpkin ramen:

Step 6

Preheat oven to 375 F.

Step 7

Drizzle pumpkin with 1 tablespoon olive oil and season with salt and pepper to taste. Place pumpkin on a baking sheet, cut-side down, and roast until very soft, about 45 minutes.

Step 8

Combine the garlic and remaining 1/4 cup olive oil in a medium pot, set it over medium-high heat and let it sizzle. Cook, stirring, until it's fragrant, 30 seconds to 1 minute. Scrape the pumpkin or squash from the skin, add to the pot, use a spoon to break it into smallish pieces and turn the heat to high. Once it sizzles, cook, stirring occasionally, for a minute, then stir in 8 cups water along with the salt, mushroom seasoning powder and soy sauce.

Step 9

Let it come to a boil, skim off some of the froth, then add the greens in several batches, stirring after each batch to wilt. Stir in the ramen noodles. Cook at a boil, stirring occasionally, until the greens' stems are tender but still have some texture and the noodles are al dente, about 3 minutes. Season with salt.

Step 10

To serve:

Step 11

Transfer to a large serving bowl and top with the chili paste or hot sauce and, if using, pumpkin seeds and pumpkin seed oil. Serve right away.