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Miso Coconut Ramen Bowls with Charred Broccolini & Lemon
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2 or 4 Serving Dinner

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.

Tags: High-Protein Less Prep High Fiber
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
580
FAT
18g
CARBOHYDRATES
94g
PROTEIN
19g

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INGREDIENTS

  1. 2 tbsp white miso paste
  2. 5.5 oz coconut milk
  3. 4 tbsp tamari
  4. 1 oz ginger, sliced into rounds
  5. 8 oz broccolini, cut into 2-inch pieces
  6. 2 oz teen spinach
  7. 10 oz high fiber ramen noodles
  8. 1 lemon, half juiced, half cut into wedges
  9. 2 tbsp chili garlic sauce
  10. 1 tsp vegetable oil*
  11. Salt*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts (coconut), wheat
Tools: 2 medium saucepans, Baking sheet
Cook Time
2 Servings  |  25 min 4 Servings  |  35 min

Nutrition (per serving)

CALORIES
580
FAT
18g
CARBOHYDRATES
94g
PROTEIN
19g

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INSTRUCTIONS

1
Make the broth

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)

2
Roast the broccolini

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)

3
Cook the greens

Add spinach to miso coconut broth and stir. Simmer until just wilted, 3 to 5 minutes.

4
Cook the noodles

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.

5
Garnish and serve

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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