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In a large saucepan, prepare 6 cups of miso broth according to package instructions. (Usual ratio is 1 tablespoon miso paste per 3/4 cup water). Add garlic. Bring to a simmer.
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Meanwhile, fill a medium saucepan with enough water to cover your eggs. Do not add the eggs just yet. Bring the water to a simmer. Add the eggs and continue to simmer for 7 minutes. Remove the eggs, rinse under cold water. When they are cool enough, peel and slice in half. Rinse the saucepan, add fresh water, and place over high heat in preparation for the noodles.
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Add some of the miso broth to a large, deep, rimmed skillet and place over medium heat. Arrange the pork slices in 1/4 of the skillet, and each of the vegetables in 1/4 of the skillet. Cover and cook until vegetables are tender and pork is cooked through, about 8 minutes. Turn pork halfway through. Add more miso broth if pork or vegetables start to dry.
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Meanwhile, once the water in your medium saucepan is at a boil, add the noodles. Cook according to package directions, usually only 2-3 minutes. Drain.
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Once all items are prepped, you are ready to assemble the ramen bowls. Fill each bowl about halfway with broth. Add your noodles. Top with pork, pumpkin, onion, and mushrooms. Garnish with sliced eggs and a pinch of parsley. Serve and eat immediately.