Pumpkin Ramen

Preheat oven to 375°F. Bring medium saucepan of salted water to a boil for noodles. Heat 2 tsp vegetable oil in large nonstick skillet over medium heat. Add garlic and cook until golden brown and toasted, 1 to 3 minutes. Add pumpkin seeds and cook until toasted, 1 to 3 minutes. Add just half the Thai chile and a pinch of salt and remove from heat. Set aside. (4-servings: use 4 tsp vegetable oil) (TIP: Add more Thai chile if you prefer more spice.)

Add noodles to boiling water and cook until al dente, 1 to 2 minutes. Drain noodles, rinse under cold water to stop cooking process, and set aside.

In same saucepan, heat 1 tsp vegetable oil over medium-high heat. Add ginger and cook until fragrant, 2 to 3 minutes. Combine miso, pumpkin powder, and 1⅓ cups hot water in medium bowl and whisk to dissolve. Add miso mixture, coconut milk, and makrut lime leaves to saucepan with ginger. Bring to a boil, reduce heat to low, and let broth simmer until ready to serve. (4-servings: use 2 tsp vegetable oil, 2⅔ cups hot water)

Meanwhile, combine kale, 1 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and gently toss. Roast until crispy, 6 to 10 minutes. (4-servings: use 2 tsp vegetable oil)

Using slotted spoon, remove ginger and makrut lime leaves from broth and discard. Off heat, add baby bok choy and season to taste with salt. Divide ramen noodles between bowls. Top with coconut miso broth and crispy kale chips. Sprinkle with toasted garlic and pumpkin seeds. Tuck in!

CULINARY NOTES: You don't need to peel ginger before using in this recipe.