Pumpkin Ramen

Preheat the oven to 375°F. Bring a medium saucepan of salted water to a boil. Chop the unpeeled ginger into a few large pieces. Roughly chop the baby bok choy. Destem the Lacinato kale. Peel and thinly slice the garlic. Thinly slice the Thai chile.

Heat 1 tsp vegetable oil in a separate medium saucepan over medium-high heat. Add the chopped ginger and cook until fragrant, 2 to 3 minutes. Add white miso paste, pumpkin powder, and 1⅓ cups hot water to a large liquid measuring cup, and whisk to dissolve. Add the miso mixture, coconut milk, and makrut lime leaves to the saucepan with the ginger. Bring to a boil, reduce heat to low, and let broth simmer until you’re ready to plate.

Add Lacinato kale leaves, 1 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet. Gently toss to coat and roast until crisp, 6 to 8 minutes.

Add the 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.

Heat 2 tsp vegetable oil in a small skillet over medium heat. Add sliced garlic and cook, shaking the pan occasionally, until golden brown and toasted, 1 to 3 minutes. Add the sliced Thai chile and pumpkin seeds. Cook until seeds are toasted, another 1 to 3 minutes. Sprinkle with salt and remove from heat.

Remove the ginger pieces and makrut lime leaves from the broth, taste broth, and add salt as necessary. Add chopped baby bok choy and bring to a boil, then remove from heat. Divide ramen noodles between two deep bowls. Top with coconut miso broth and crispy kale chips. Sprinkle with toasted garlic and toasted pumpkin seeds. Enjoy!