Eggplant Florentine

Preheat oven to 375°F. Heat 2 tsp vegetable oil in medium saucepan over medium heat. Add garlic and cook until golden brown and toasted, 1 to 3 minutes. Add pumpkin seeds and cook until toasted, 1 to 3 minutes. Add just half the Thai chile and a pinch of salt and remove from heat. Transfer to small bowl and wipe saucepan clean. (4-serving meal: use 4 tsp vegetable oil) (TIP: Add more Thai chile if you prefer more spice.)

Fill same saucepan with salted water and bring to a boil for noodles. In separate medium saucepan, heat 1 tsp vegetable oil over medium-high heat. Add ginger and cook until fragrant, 2 to 3 minutes. Combine miso paste, pumpkin powder, and 1⅓ cups hot water in medium bowl and whisk to dissolve. Add miso mixture, coconut milk, and makrut lime leaves to saucepan with ginger. Bring to a boil, reduce heat to low, and let broth simmer until ready to serve. (4-serving meal: use 2 tsp vegetable oil, 2⅔ cups hot water)

Combine kale, 1 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and gently toss. Roast until crispy, 6 to 10 minutes. (4-serving meal: use 2 tsp vegetable oil)

Add noodles to boiling water and cook until al dente, 1 to 2 minutes. Drain noodles and rinse under cold water to stop cooking process.

Remove ginger pieces and makrut lime leaves from broth and season to taste with salt. Add baby bok choy and remove from heat. Divide ramen noodles between bowls. Top with coconut miso broth and crispy kale chips. Sprinkle with toasted garlic and pumpkin seeds. Tuck in!