with Water Spinach and Crispy Onions
Water spinach, or Chinese spinach, is an absolutely delicious alternative to your typical leafy green. Crunchy yet tender, it’ll cook up perfectly in the coconut and miso flavored broth. Fresh whole wheat ramen noodles are ready to eat in only moments, so you’ll be enjoying this tasty meal before you know it!
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- 4 oz crimini mushroom
- 2 scallions
- 4 oz baby bok choy
- 4 oz water spinach
- 1 tbsp sesame oil
- 3 tbsp white miso paste
- 1 can coconut milk
- 3 tbsp tamari
- 11 oz whole wheat ramen noodles
- 2 tbsp crispy onions
- *Not included
Place a medium saucepan of salted water on to boil for the ramen noodles. Thinly slice the crimini mushrooms. Thinly slice the scallions, keeping the whites and greens separate. Roughly chop the baby bok choy. Chop the water spinach into 3 inch pieces, including the stems.
Place a large pot over medium-high heat and add the sesame oil. Once the oil is hot, add the sliced mushrooms and cook until browned in places, about 3 to 5 minutes. Add the scallion whites and a pinch of salt and cook until fragrant, about 1 minute.
Add 3 cups water, white miso paste, coconut milk, and tamari to the pot with the mushrooms. Whisk until the miso paste is dissolved, then bring broth to a boil. Reduce heat and simmer until Step 5.
Once the water in the medium saucepan is boiling, add the whole wheat ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain the noodles and run under cool water to stop the cooking process.
Add the chopped bok choy and chopped water spinach to the coconut broth in the large pot. Simmer until the vegetables are bright green, about 2 to 3 minutes.
Divide the whole wheat ramen noodles between large bowls. Ladle the coconut broth and vegetables on top and sprinkle with scallion greens. Top the coconut ramen with crispy onions.