Mexican Inspired Ramen with Roasted Poblanos and Pumpk

Mexican-Inspired Ramen with Roasted Poblanos and Pumpkin

Mexican-Inspired Ramen with Roasted Poblanos and Pumpkin

Ramen has come a long way from its college dorm room staple reputation. This popular Japanese noodle dish has been embraced by chefs and food enthusiasts worldwide who have taken it to new and exciting levels. Fusion cuisine, in particular, has played a significant role in transforming ramen into a canvas for culinary creativity. Today, we explore a Mexican-inspired ramen recipe that combines the flavors of traditional Mexican cuisine with the comforting bowl of goodness that is ramen.


For the broth:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 poblano peppers, roasted and peeled
  • 2 cups vegetable broth (475 ml)
  • 2 cups chicken broth (475 ml)
  • 1 cup water (235 ml)
  • 1 cup pumpkin puree (235 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon lime juice (15 ml)
  • Salt and pepper to taste

For the ramen:

  • 200 grams ramen noodles
  • 1 cup sliced cooked chicken or pork (150 grams)
  • 1 cup sliced bell peppers (150 grams)
  • 1 cup corn kernels (150 grams)
  • 1 avocado, sliced
  • Fresh cilantro, chopped
  • Lime wedges for serving


  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Saute until fragrant and the onion is translucent, about 5 minutes.

  2. Add the roasted and peeled poblano peppers to the pot, along with the vegetable broth, chicken broth, water, pumpkin puree, soy sauce, and lime juice. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

  3. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.

  4. Once the broth has simmered for 15 minutes, use an immersion blender or a regular blender to puree the mixture until smooth. Season with salt and pepper to taste.

  5. To assemble the ramen bowls, divide the cooked noodles among the serving bowls. Top with sliced cooked chicken or pork, bell peppers, corn kernels, avocado slices, and chopped cilantro. Ladle the hot broth over the ingredients in each bowl.

  6. Serve the Mexican-inspired ramen hot, garnished with lime wedges for squeezing an extra zing of freshness.


  • If you prefer a spicier ramen, you can add a tablespoon or two of finely chopped jalapenos to the broth.
  • Feel free to experiment with other toppings such as diced tomatoes, shredded cheese, or even a dollop of sour cream for added creaminess.


Fusion cuisine has revolutionized the culinary world, allowing chefs to create innovative dishes that combine the best of different culinary traditions. This Mexican-inspired ramen recipe beautifully marries the flavors of Mexican cuisine with the beloved bowl of ramen. The roasted poblanos add a smoky and slightly spicy kick to the broth, while the pumpkin puree adds a subtle sweetness that complements the other ingredients perfectly. With each bite, you’ll experience a burst of Mexican flavors harmoniously blended with the comfort of ramen. So, why not step out of your culinary comfort zone and embark on a flavorful journey with this fusion delight?

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