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Salmon, mushrooms, pumpkin, and noodles make this dish super satisfying.

Pumpkin Miso Noodles

We love adding pumpkin to pasta and noodle dishes for an extra boost of creaminess. The flavor pairs beautifully with mushrooms and salmon, making this a dreamy fall meal that’s packed with nutrients and inviting textures.

Chef Tip: Roast the mushrooms on the same sheet tray as the salmon, giving them plenty of space so the edges get nice and crisp.


  • 2 8oz. center cut salmon fillets

  • Toasted sesame oil

  • 1Tsp maple syrup

  • Salt

  • 2 cups assorted large mushrooms (we used golden oyster, blue oyster, and baby trumpets)

  • Cooking oil

  • 2 garlic cloves, sliced

  • Haven’s Kitchen Gingery Miso

  • 1 15oz. can pumpkin puree

  • 3 cups low sodium vegetable broth, or water

  • 1 14 oz. can coconut milk

  • 8 oz fresh ramen noodles

  • 2 scallions, sliced

  • ¼ cup pumpkin seeds, toasted

  • 1 lime, cut into wedges

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Preheat your oven to 375°F. Place the salmon on a baking sheet lined with a rack, drizzle with a bit of sesame oil, maple syrup and salt


In a medium bowl, toss the mushrooms with a glug of cooking oil and a pinch of salt, and then spread on the same sheet tray with the salmon


Cook 15-20 minutes, until the salmon flakes easily with a fork


Meanwhile, in a Dutch oven over medium-high heat, add a glug of oil, then add the garlic and sauté until the garlic turns fragrant. Add about ½ pouch of the Gingery Miso sauce, then the pumpkin puree and the broth


Bring to a simmer, and reduce the heat to medium-low until the salmon is out of the oven


When the salmon is cooked, stir the coconut milk into the pumpkin puree and add the noodles. Simmer for 3 to 4 minutes, or until the noodles are cooked


To serve, pour the soupy noodles in a bowl and top with the salmon, mushrooms, scallions, pumpkin seeds, and a wedge of lime

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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