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Creamy Thai Fall Pumpkin Ramen

Creamy Thai Fall Pumpkin Ramen


This creamy, vegan ramen is all the fall inspiration you needed. Pumpkin puree makes our limited edition vegetarian coconut milk lemongrass broth extra creamy. Add your favorite toppings and you've got yourself a warm, comforting bowl of ramen!


  • 1 Mike's Mighty Good coconut milk lemongrass ramen cup
  • 2 tbsp vegetable oil
  • 1 red bell pepper
  • shiitake mushrooms
  • 1 block extra firm tofu ( cubed )
  • salt
  • pepper
  • 1/2 cup pumpkin puree
  • chopped cilantro
  • white sesame seeds

This Recipe Includes Mike's Mighty Good Limited Edition Vegetarian Coconut Milk Lemongrass Ramen


  1. Cut bell pepper into strips and saute in vegetable oil.
  2. Cut stems off shiitake mushrooms and saute the tops in vegetable oil.
  3. Saute tofu cubes in vegetable oil. Season with salt and pepper in the pan.
  4. Bring water to a boil. Add in noodles from Mike's Mighty Good vegetarian coconut milk lemongrass cup. Cook noodles a few minutes.
  5. Add in seasoning packet and oil. Scoop in pumpkin puree and mix together until creamy.
  6. Add your ramen to a bowl. Assemble with toppings: bell pepper, mushroom, chopped cilantro, tofu, and white sesame seeds.
  7. Enjoy!

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