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.
INGREDIENTS
- 2 tbsp white miso paste
- 5.5 oz coconut milk
- 4 tbsp tamari
- 1 oz ginger, sliced into rounds
- 8 oz broccolini, cut into 2-inch pieces
- 2 oz teen spinach
- 10 oz high fiber ramen noodles
- 1 lemon, half juiced, half cut into wedges
- 2 tbsp chili garlic sauce
- 1 tsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Bring medium saucepan of salted water to a boil for noodles. In separate medium saucepan, combine miso paste, coconut milk, tamari, 3 cups water, and a pinch of salt. Bring miso coconut 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-serving meal: use 6 cup 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-serving meal: use 2 tsp vegetable oil)
Add spinach to miso coconut 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 miso coconut broth and season to taste with salt. Divide ramen noodles between bowls. Top with miso coconut broth, charred broccolini, radish, and as much chili garlic sauce as you'd like. Serve with lemon wedges. Tuck in!
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