Healthy Recipes

Miso Broth With Tamari Pumpkin & Noodles

April 1, 2021

Serves 4
Prep Time
Cook Time
Difficulty Level
3 / 5

Serve up a tantalising meal with this miso broth and noodles dish, which is perfect for more than just meatless Mondays. It comes with delicious pumpkin roasted to tender perfection, complete with a sprinkle of seaweed for additional savoury flavours. You can even add flatbread for more carbs to fuel you up for the day.




Preheat oven to 200 C. Line an oven tray with baking paper.


Whisk 1 tbsp miso, 2 tbsps tamari and oil in a large bowl. Add pumpkin; toss to coat. Place pumpkin, in a single layer, on tray. Roast for 40 mins or until golden and tender.


Meanwhile, bring the water, ginger and remaining miso to the boil in a large saucepan. Add noodles and gai lan; return to the boil. Reduce heat; simmer, for 2 mins or until noodles are tender. Stir in remaining tamari; season to taste.


Divide pumpkin and broth into bowls; sprinkle with seaweed, green onion and seeds. Serve with warm flatbread, if you like.

TIP Just before serving, you could sprinkle this dish with a little shichimi tōgarashi – a Japanese spice powder (literally meaning “seven flavour chilli pepper”). In addition to the chillies, other ingredients can include: sichuan pepper, dried citrus peel, sesame seeds, poppy seeds, hemp seeds, ginger, garlic, shiso, and nori. If unavailable, you can use dried chilli flakes.