Pumpkin Ramen with Coconut Miso Broth and Crispy Kale

Pumpkin Ramen

with Coconut Miso Broth and Crispy Kale

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The tastes of mellow white miso and sweet pumpkin pair perfectly in this creamy ramen bowl. Toasted garlic adds depth of flavor-- just be sure to reduce the heat while it sautés to keep its color light. You’ll garnish the bowl with crispy kale chips. Enjoy this ramen while it’s piping hot!

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
36g
CARBOHYDRATES
72g
PROTEIN
22g

MAIN INGREDIENTS

  1. Fresh ginger
  2. 1 can coconut milk
  3. 3 tbsp white miso paste
  4. 3 tbsp pumpkin puree
  5. 3 kaffir lime leaves
  6. 5 oz bok choy
  7. 3 cloves garlic
  8. 1 Thai chile
  9. 4 oz Lacinato kale
  10. Organic millet and brown rice ramen noodles
  11. 3 tbsp pumpkin seeds
  12. 1 tbsp hemp seeds
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
Allergens: Soy, Coconut

TOOLS

  • Small skillet
  • 2 medium saucepans

INSTRUCTIONS

1
Prepare the broth
Prepare the broth
Preheat the oven to 375°F. Place a medium saucepan of salted water on to boil for the ramen noodles. Chop the ginger into a few large pieces (no need to peel). Place a second medium saucepan over medium-high heat with 2 tsp vegetable oil. Once hot, add the ginger to the second saucepan and cook until fragrant and slightly toasted, about 2 to 3 minutes.
2
Simmer the broth
Simmer the broth
Add the coconut milk, white miso paste, pumpkin puree, kaffir lime leaves, and 1⅓ cups water to the saucepan with the ginger. Whisk broth to combine and bring to a boil. Reduce heat to low and simmer until Step 6. Roughly chop the bok choy. Thinly slice the garlic and Thai chile.
3
Prepare the kale chips
Prepare the kale chips
Destem the Lacinato kale, leaving the leaves in large pieces. Add the kale to a baking sheet and drizzle with 1 tsp vegetable oil. Sprinkle with salt and pepper. Roast until crisp, about 8 to 10 minutes.
4
Cook the noodles
Cook the noodles
Once the water is boiling, add the ramen noodles to the first saucepan and cook for just 1 minute, then reduce heat to medium. Gently separate the noodles with a fork and cook until al dente, an additional 3 to 5 minutes. Drain the noodles and run them under cool water to stop the cooking process.
5
Toast the garlic
Toast the garlic
Place a small skillet over medium heat with 2 tsp vegetable oil. Add the sliced garlic, pumpkin seeds, and as much of the Thai chile as you’d like and cook until the garlic is lightly browned, about 2 to 3 minutes. Sprinkle with salt.
6
Serve
Serve
Remove the kaffir lime leaves and ginger pieces from the broth with a fork. Add the bok choy and bring broth to a boil before turning off the heat. Divide ramen noodles between deep bowls. Top with coconut miso broth, bok choy, and crispy kale chips. Sprinkle with toasted garlic, pumpkin seeds, and hemp seeds.