Pumpkin Ramen

Preheat the oven to 375°F. Bring a medium saucepan of salted water to a boil for the noodles. In a separate medium saucepan, heat 1 tsp vegetable oil over medium-high heat. Add ginger and cook until fragrant, 2 to 3 minutes. In a medium bowl, combine miso paste, pumpkin powder, and 1⅓ cups hot water 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. (4-serving meal: use 2 tsp vegetable oil, 2⅔ cups hot water) TIP: For the 4-serving meal, use a large pot instead of a medium saucepan.

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

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 vegetable oil in a small skillet over medium heat. Add 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 and a pinch of salt, and remove from heat. (4-serving meal: use 4 tsp vegetable oil, 2 ⅔ cups hot water) 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 baby bok choy and turn off the heat. Divide ramen noodles between two bowls. Top with coconut miso broth and crispy kale chips. Sprinkle with toasted garlic and pumpkin seeds. Tuck in!