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 kale. Peel and thinly slice the garlic. Thinly slice the Thai chile(s). TIP: For the 4 person recipe, use a large pot rather than a medium saucepan for this step.

Heat 1 tsp (2 tsp) vegetable oil in a medium saucepan over medium-high heat. Add chopped ginger and cook until fragrant, 2 to 3 minutes. Add white miso paste, pumpkin powder, and 1⅓ cups (2⅔ cups) hot water to a medium bowl 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 serve.

Add kale leaves, 1 tsp (2 tsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and gently toss. Roast until crispy, 6 to 10 minutes.

Add ramen noodles to the boiling water and cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Heat 2 tsp (4 tsp) vegetable oil in a small skillet over medium heat. Add sliced garlic and cook, shaking the pan occasionally, until garlic is golden brown and toasted, 1 to 3 minutes. Add pumpkin seeds and cook until seeds are toasted, 1 to 3 minutes. Add sliced Thai chile, a pinch of salt, and remove from heat. TIP: If you’re sensitive to spice, omit or use less Thai chile.

Remove ginger pieces and makrut lime leaves from the broth. Taste the broth, and add salt as necessary. Add chopped baby bok choy, and turn off heat. Divide ramen noodles between two bowls. Top with coconut miso broth and crispy kale chips. Sprinkle with toasted garlic and toasted pumpkin seeds. Tuck in!