3Tbspmisoit's ok to use white, red or mixed miso. I used mixed
15ozof canned pumpkin puree
4cupsof chicken brothor more if it's too thick
1cupof coconut milk
2cupsof 2x2 inch cubed pumpkins
1lbof large shrimpshelled and deveined
4Tbspbrown sugar
Salt to taste
12-16ozof ramen noodles or spaghetti noodles
Instructions
Preheat 2 Tbsp of cooking oil in a heavy-bottomed pot. Add in the curry paste and saute for about 3 minutes. Add in the miso paste and continue to stir fry for another minute. Add in the pumpkin puree and chicken broth. Bring to a boil and then add in the coconut milk and the cubed pumpkin. Bring it back to a gentle boil and then lower the heat slightly to let the pumpkin cooked just until started to get soft, but not mushy
Add in the shrimp and let them cook until they turn pink and cooked through. Add in brown sugar and pinch of salt. Stir to mix and have a taste. It should be savory with hint of sweetness and spicyness (depending on how much red curry paste you use). Add more salt to your taste if needed
Prepare the noodles as directed by package. You want the noodles to be al dente. When ready to serve, portion the pumpkin cubes and shrimp over the noodles and ladle the pumpkin soup generously over the noodles
Notes
Use only 2 cups of broth for thicker consistency as a soup/stew on its own if you don't want to serve it with noodles