Creamy Pumpkin Ramen

Pumpkin ramen in a bowl with bok choy, ramen noodles, an orange broth, and sliced chicken on top.

This creamy pumpkin ramen is the ultimate twist on fall comfort food. Made with a creamy pumpkin broth, marinated chicken, vegetables, and gluten-free ramen, this bowl will warm you from the inside out.

Course Main Dishes

Cuisine Asian Fushion, Asian Inspired, Global

Keyword pumpkin ramen

Servings servings

Calories 360

Author Michelle

Ingredients

For the chicken marinade

1 lb chicken breast
1 small thumb ginger grated
1 clove garlic grated
3 tbsp coconut aminos
1 tsp coconut sugar
2 tsp avocado oil
Salt and pepper

For the ramen

2 tbsp avocado oil
1 cup shitake mushrooms thinly sliced
1 head bok choy core removed
1 cloves garlic grated
1 small thumb ginger grated
1 cup pumpkin puree
5 cups chicken broth see notes
½ cup full-fat coconut milk
1 tbsp coconut aminos
Juice of half a lemon
1 tsp turmeric
Salt & pepper
2 bricks gluten-free ramen
2 tbsp green onion chopped

Instructions

To prep the chicken marinade, place the chicken between two pieces of parchment paper. Using a meat mallet, pound the chicken into thin, even pieces. Combine the marinade ingredients in a bowl and whisk well. Add the chicken and flip to coat in the marinade. Place in the fridge for 30-60 minutes to marinate.
To cook the chicken, heat about 1 tbsp of avocado oil over medium heat in a large pan. Once shimmering, add the chicken to the pan. Cook for 3-4 minutes on each side or until seared and cooked through to 165 F. Set aside and allow to rest before slicing.
To prep the broth, heat the avocado oil over medium-low heat in a pot. Add the mushrooms in a single layer and cook undisturbed for about 3 minutes. Toss and add the bok choy, garlic, ginger and salt and pepper. Saute for 3-4 minutes or until the bok choy leave begin to wilt.
Add the pumpkin puree to the pot along with the coconut milk, broth, and coconut aminos. Stir well to break up any clumps of pumpkin puree.
Bring to a boil and add the ramen. Cook as directed on the package.
Spoon the broth into 4 bowls, dividing the chicken, veggies and noodles evenly. Top with green onion to serve.

Notes

For the broth: Use 1 cup less broth if you're cooking the ramen seperately.

Nutrition