Miso Coconut Ramen Bowls
with Charred Broccolini & Lemon
Spinach, broccolini, and high-fiber ramen make this miso soup hearty and filling, perfect for a cold winter night.
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INGREDIENTS
- 2 tbsp white miso paste
- 6.76 floz coconut milk
- 4 tbsp low-sodium tamari
- 1 oz ginger, crushed
- 8 oz broccolini, cut into 2-inch pieces
- 2 oz teen spinach
- 10 oz high-fiber ramen noodles
- 1 lemon, half juiced and half cut into wedges
- 2 tbsp chili garlic sauce
- 1 tsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Bring medium saucepan of salted water to a boil for noodles. In separate medium saucepan, combine miso, coconut milk, tamari, 3 cups water, and a pinch of salt. Bring broth to a boil over medium-high heat and whisk to dissolve miso paste. Add ginger, reduce heat to low, and let broth simmer. (4-servings: use 6 cups water)
Combine broccolini, 1 tsp vegetable oil, and a pinch of salt on baking sheet and toss. Roast until lightly charred, 5 to 8 minutes. (4-servings: use 2 tsp vegetable oil)
Meanwhile, add spinach to broth and stir. Simmer until just wilted, 3 to 5 minutes.
Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles and rinse under cool water to stop cooking process.
Add lemon juice to broth and season to taste with salt. Using slotted spoon, remove and discard ginger. Divide cooked ramen noodles between bowls. Top with miso coconut broth, charred broccolini, and as much chili garlic sauce as you’d like. Serve with lemon wedges. Soup’s on!
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