Miso Coconut Ramen Bowls

Preheat the oven to 425°F. Bring a medium saucepan of salted water to a boil for the ramen. In a separate medium saucepan, combine white 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 the miso paste. Add ginger, reduce heat to low, and let broth simmer.

Add broccolini, 1 tsp vegetable oil, and a pinch of salt to a baking sheet, and toss. Roast until lightly charred, 5 to 8 minutes.

Add 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 the broth and add salt as necessary. Divide ramen noodles between bowls. Top with miso coconut broth, charred broccolini, radish, and chili garlic sauce. Serve with lemon wedges. Tuck in! TIP: If you’re sensitive to spice, omit or use less chili garlic sauce.