Miso Coconut Ramen Bowls
with Charred Broccolini & Radishes
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- 1 oz ginger
- 2 tbsp white miso paste
- 5.5 oz coconut milk
- 1 tbsp tamari
- 6 oz broccolini
- 4 oz Swiss chard
- 1 lemon
- 2 radishes
- 10 oz fresh ramen noodles
- 2 tbsp chili garlic sauce
- 1 tsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
Add chopped Swiss chard to the miso coconut broth and stir. Simmer until just wilted, 3 to 5 minutes.
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.
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!