Spring Ramen with Sugar Snap Peas & Red Miso Coconut Broth

Spring Ramen

with Sugar Snap Peas & Red Miso Coconut Broth

GET RECIPES DELIVERED
dinner

Dinner Pasta Nuts Leafy Greens Beans/Legumes Japanese High-Protein Winter Recipes Spring Recipes Quick and Easy Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
760
FAT
26g
CARBOHYDRATES
103g
PROTEIN
26g

MAIN INGREDIENTS

  1. 2 cloves garlic
  2. 1 oz fresh ginger
  3. 4 oz sugar snap peas
  4. 4 oz Swiss chard
  5. 1 tbsp sesame oil
  6. 5.5 oz coconut milk
  7. 2 tbsp red miso paste
  8. 10 oz fresh ramen noodles
  9. 1 cup edamame
  10. 2 tsp togarashi
  11. Salt*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Medium saucepan
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables
Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince the garlic and ginger. Thinly slice the sugar snap peas lengthwise. Chop the Swiss chard stems and leaves.
2
Make the broth
Place a large pot over medium-high heat and add the sesame oil. Once the oil is hot, add the minced garlic and ginger and cook until browned in places, about 1 to 2 minutes. Add the coconut milk, red miso paste, 1 cup water and whisk well to combine. Bring the boil, reduce heat to low and simmer until you’re ready to serve.
3
Cook the noodles
Once the water in the medium saucepan is boiling, add the ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.
4
Add the greens
Add the chopped Swiss chard and edamame to the coconut broth in the large pot. Stir and cook until the vegetables are bright green, about 2 to 3 minutes.
5
Serve
Divide the ramen noodles between serving bowls. Ladle the red miso coconut broth and vegetables over the noodles and top with the sliced sugar snap peas. Sprinkle with as much of the togarashi as you’d like.