Pumpkin Katsu Ramen

Roast pumpkin for ramen base.

Dice pumpkin into chunks.

Transfer diced pumpkin to a bowl and roast the chunks until tender.

Blend roasted pumpkin with garlic, red chilies, lime, coconut milk and vegetable stock to create a smooth ramen paste.

Heat the ramen paste in a pan, stirring until warmed through.

Add coconut milk and vegetable stock to the pan and stir to combine.

Set up a breading station with three components: flour, egg wash, and breadcrumbs.

Coat pumpkin strips in flour, dip in egg wash, then roll in breadcrumbs.

Heat oil in a pan.

Fry the breaded pumpkin strips in hot oil until golden and crispy, turning with tongs as needed.

Assemble the ramen bowl: add yellow soup base, sliced radishes, fried breaded strips, and green onion slices.

Garnish the bowl with additional sliced radishes, fried breaded strips, and green onion slices.