If you would prefer a cold broth, place the broth in the fridge for at least an hour or until completely chilled before pouring into serving bowls. For a chilled broth, steam the greens before plating and serving.
For the pumpkin
600g pumpkin, cut into large chunks
1 tbsp white miso
1 tsp soy sauce
1 tbsp rice bran oil (or other flavourless oil)
1 heaped tsp brown sugar
For the broth
3½ cups vegetable stock
¼ cup white miso
1 tbsp soy sauce
1 x 10cm piece of ginger, peeled and sliced
2 garlic cloves, crushed
1 spring onion, finely chopped
kernels from 2 cobs corn
100g ramen noodles
1 bunch broccolini
1 bok choy
coriander leaves, sesame seeds and finely sliced nori, to serve (optional)
For the pumpkin, preheat the oven to 180C. Add the pumpkin ingredients to a bowl and toss until the pieces are coated, then turn out onto a large baking tray lined with baking paper. Roast for 30 minutes or until the pumpkin is cooked through and caramelised on the edges.
Meanwhile, prepare the broth: Pour the stock into a saucepan, add the ginger, garlic and spring onion, and bring to a simmer for 20 minutes to allow the flavours to infuse. Add the noodles and cook over a low heat until tender (about 3 minutes – follow packet instructions for further guidance).
Remove the pan from the heat and stir the miso paste and soy sauce into the broth. Taste the broth and dilute with boiling water if you want a more subtle taste. Gently remove the noodles and strain the broth into a large bowl.
To serve, pour the hot broth into four serving bowls and place greens and corn directly into the broth so they cook in the residual heat. Add the reserved noodles and roasted pumpkin pieces and top with coriander leaves, sesame seeds and finely sliced nori, if using.