1400 700 vegan pumpkinramenwithcoconutmisobroth horizontal

Pumpkin Ramen

with Coconut Miso Broth & Crispy Kale Chips

dinner

Pasta Nuts Leafy Greens Kale Coconut Milk Coconut Bok Choy Soup Dinner Japanese Quick and Easy Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
770
FAT
21g
CARBOHYDRATES
116g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 oz fresh ginger
  2. 6 oz baby bok choy
  3. 4 oz Lacinato kale
  4. 3 garlic cloves
  5. 1 Thai chile
  6. 3 tbsp white miso paste
  7. 3 tbsp pumpkin powder
  8. 5.5 oz coconut milk
  9. 3 dried makrut lime leaves
  10. 10 oz fresh ramen noodles
  11. 3 tbsp pumpkin seeds
  12. 1 tbsp + 1 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut), wheat
Nutrition

TOOLS

  • Small skillet
  • Baking sheet
  • 2 medium saucepans

INSTRUCTIONS

1
Prepare the produce

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.

2
Make the broth

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.

3
Prepare the kale chips

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.

4
Cook the noodles

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.

5
Toast the garlic and seeds

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.

6
Serve

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!