Summer Ramen with Coconut Lime Broth and Sweet Corn

Summer Ramen

with Coconut Lime Broth and Sweet Corn

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Soups can be great in summer if they’re done right, and we think you’ll love this citrusy play on a tom kha gai. Flavorful broth clings to the black rice ramen noodles, so get your chopsticks and a spoon ready. Bok choy can hold grit between leaves so we encourage you to trim and roughly chop first and then rinse in a colander. The corn can be added to the broth without being cooked with the agave to save time, but the pan fried corn is a crispy delight.

SERVINGS
PREP &
COOK TIME
30 min
CALORIES
760
FAT
38g
CARBOHYDRATES
87g
PROTEIN
26g
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INGREDIENTS

  1. 2 ears fresh corn
  2. Fresh ginger
  3. Fresh lemongrass
  4. 3 kaffir lime leaves
  5. 1 bouillon cube
  6. 5 oz organic black rice ramen noodles
  7. 2 cans coconut milk
  8. 3 tbsp tamari
  9. 1 package tofu
  10. 5 oz baby bok choy
  11. Fresh cilantro
  12. 1 lime
  13. 2 tsp coconut oil
  14. 1 tsp agave
  15. Salt*
  16. *Not included
  17. **Allergens: Soy

TOOLS

  1. 2 medium saucepans
  2. Large skillet with lid

INSTRUCTIONS

1
Prep the broth
Rinse and dry the produce. Fill a medium saucepan with water and place over high heat. Remove the husks from the corn and cut off the kernels. Chop the ginger into a few large pieces. Peel away the tough outer layers of the lemongrass and then using the flat side of a knife, press the stem to “bruise,” or slightly crush, the stalk to release the flavor.
2
Start the broth
In separate medium saucepan, add the corn cobs (if using) ginger, lemongrass, kaffir lime leaves, half of the bouillon cube, and 1¼ cups water. Bring broth to a boil, reduce heat, and simmer for 5 minutes.
3
Cook the noodles
Once the water is boiling in the first saucepan, add the black rice noodles and cook for 2 to 3 minutes, then reduce heat to medium. Gently separate the noodles with a fork and cook until al dente, an additional 3 to 5 minutes. Strain noodles and run under cool water to stop the cooking.
4
Prep the tofu and vegetables
Add the coconut milk and as much tamari as you’d like to the broth. Continue to simmer on low until Step 6. Drain the tofu, pat dry, and cut into cubes. Trim the bok choy and roughly chop. Roughly chop the cilantro leaves and tender stems. Halve the lime.
5
Cook the corn
Place a large skillet over medium-high heat with the coconut oil. Once hot, add the corn and cook, shaking occasionally, until browned in places, about 1 to 2 minutes. Add the agave and a pinch of salt. Stir to combine. Remove the corn cobs, ginger, and lemongrass from the broth. Add the tofu and bok choy to the coconut broth and cook until warmed through.
6
Garnish and serve
Add juice from half of the lime to the broth and cut the remaining half into wedges. Taste the broth and season with any reserved tamari or salt. Divide the black rice noodles between deep bowls. Top with coconut broth, tofu, and bok choy. Sprinkle with chopped cilantro and sweet corn. Serve with lime wedges.

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