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Pho-Spiced Pumpkin Ramen

Yes to Yolks
  • minutes
  • Serves 4

INGREDIENTS

3

Garlic cloves

1/3 cup

Ginger, fresh

1 tbsp

Lemongrass

1

Lime, Juice of

1

Lime, wedges

1

Onion, medium

1 15 ounce can

Pumpkin puree

1

Pumpkin/squash, roasted

1

Red onion

1

Scallions and fresh cilantro

1

Sugar pumpkin or butternut squash, small

1

Thai chile pepper

4

Eggs

1

Broth

1 15 ounce can

Coconut milk, full-fat

4 cups

Vegetable broth, low-sodium

1

Red pepper flakes or hot sauce

2 tbsp

Soy sauce, low-sodium

3

packages Ramen noodles, dried

2 tbsp

Brown sugar

1 tsp

Cardamom, ground

3

Cinnamon sticks

2 cloves

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1 tsp

Coriander seeds

1

Salt and pepper

1

Sesame seeds, Toasted

2

Star anise

1

Canola oil

1 tbsp

Coconut oil

1 tbsp

Nakano rice vinegar

1

Splash Nakano rice vinegar

2 tsp

Sesame oil, toasted

1 tsp

Cumin seeds