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Miso Coconut Ramen Bowls with Charred Broccolini & Radishes
2 Serving Dinner

Miso Coconut Ramen Bowls

with Charred Broccolini & Radishes

Tags: Quick and Easy
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
630
FAT
17g
CARBOHYDRATES
98g
PROTEIN
20g

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INGREDIENTS

  1. 1 oz ginger
  2. 2 tbsp white miso paste
  3. 5.5 oz coconut milk
  4. 1 tbsp tamari
  5. 6 oz broccolini
  6. 4 oz Swiss chard
  7. 1 lemon
  8. 2 radishes
  9. 10 oz fresh ramen noodles
  10. 2 tbsp chili garlic sauce
  11. 1 tsp vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut), wheat
Tools: Baking sheet, 2 medium saucepans
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
630
FAT
17g
CARBOHYDRATES
98g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the broth

Preheat the oven to 425°F. Slice ginger into rounds. Add white miso paste, coconut milk, tamari, 3 cups water, and a pinch of salt to a medium saucepan. Bring miso coconut broth to a boil over medium-high heat and whisk to dissolve the miso paste. Add sliced ginger, reduce heat to low, and let broth simmer.

2
Prepare the produce

Bring a medium saucepan of salted water to a boil for the ramen. Trim 1 inch off broccolini stems. Chop broccolini into 2 inch pieces. Roughly chop Swiss chard. Halve the lemon, juice one half, and cut the other half into wedges. Thinly slice radishes into rounds.

3
Roast the broccolini

Transfer chopped broccolini to a baking sheet and add 1 tsp vegetable oil and a pinch of salt. Toss, and roast until lightly charred, 5 to 8 minutes.

4
Cook the greens

Add chopped Swiss chard to the miso coconut broth and stir. Simmer until just wilted, 3 to 5 minutes.

5
Cook the noodles

Add fresh ramen noodles to the boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

6
Garnish and serve

Add lemon juice to the miso coconut broth. Taste, and add salt as necessary. Divide cooked ramen noodles between bowls. Top with miso coconut broth, charred broccolini, sliced radish, and chili garlic sauce. Serve with lemon wedges. Tuck in!

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