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Miso Coconut Ramen Bowls

with Charred Broccolini & Smoked Nori

dinner

Tamari Root Vegetables Pasta Nuts Lemon Leafy Greens Fruit Coconut Milk Coconut Broccolini Soup Dinner Japanese High-Protein Winter Recipes Summer Recipes Spring Recipes Seasonal Menu
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
630
FAT
17g
CARBOHYDRATES
100g
PROTEIN
20g

MAIN 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. 2 tsp smoked nori spice
  12. 1 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut), wheat
Nutrition

TOOLS

  • Baking sheet
  • 2 medium saucepans

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 the 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 simmer.

2
Prepare the produce

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

3
Roast the broccolini

Transfer the chopped broccolini to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt. Roast until stems are lightly charred, 5 to 8 minutes.

4
Cook the greens

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

5
Cook the noodles

Add 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 ramen noodles between two deep bowls. Top with coconut miso broth, charred broccolini, sliced radish, and chili garlic sauce. Sprinkle smoked nori spice over both bowls. Serve with lemon wedges. Enjoy!