Kabocha Shiso Tofu Ramen is a delightful fusion of flavors that brings together the earthy sweetness of kabocha squash, the fragrant aroma of shiso leaves, and the satisfying texture of tofu. Originating from Japan, this ramen dish is loved for its unique blend of ingredients that offer a harmonious balance of tastes. The broth is rich and creamy, infused with the essence of kabocha, while the shiso leaves add a hint of minty freshness. Silken tofu provides a smooth contrast, making each bite a culinary adventure. This dish is perfect for those who enjoy exploring new taste profiles while adhering to a halal diet. It’s a comforting, nourishing meal that’s sure to become a favorite.
Kabocha Shiso Tofu Ramen
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 1 Piece
- Shiso – 10 Piece
- Tofu – 400 Grams
- Ramen Noodles – 200 Grams
- Onion – 1 Piece
- Garlic – 3 Cloves
- Soy Sauce – 3 Tbsp
- Vegetable Broth – 1 Liters
- Ginger – 1 Tbsp
- Sesame Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
800 Mg
Sodium
50 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Peel and cube the kabocha squash, then steam until tender. Set aside.
Step 2
In a pot, heat sesame oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.
Step 3
Add the steamed kabocha and grated ginger to the pot. Stir well, then pour in the vegetable broth and soy sauce.
Step 4
Bring the mixture to a simmer, allowing the flavors to meld for 15 minutes.
Step 5
Cook ramen noodles according to package instructions. Drain and set aside.
Step 6
Add cubed tofu and chopped shiso leaves to the broth, cooking for an additional 5 minutes.
Step 7
Serve ramen noodles in bowls, ladle the broth over, and garnish with extra shiso leaves if desired.
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