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Pumpkin Ramen with Coconut Miso Broth & Crispy Kale
2 or 4 Serving Dinner

Pumpkin Ramen

with Coconut Miso Broth & Crispy Kale Chips

Tags: High-Protein Chef's Choice High Fiber Bone Health
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
770
FAT
27g
CARBOHYDRATES
116g
PROTEIN
27g


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INGREDIENTS

  1. 1 oz fresh ginger, quartered
  2. 2 tbsp white miso paste
  3. 3 tbsp pumpkin powder
  4. 5.5 oz coconut milk
  5. 3 dried makrut lime leaves
  6. 6 oz Lacinato kale, destemmed
  7. 10 oz fresh ramen noodles
  8. 3 garlic cloves, peeled and thinly sliced
  9. 1/4 cup pumpkin seeds
  10. 1 Thai chile, thinly sliced
  11. 6 oz baby bok choy, roughly chopped
  12. 1 tbsp + 1 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nut (coconut), wheat
Tools: Small skillet, Baking sheet, 2 medium saucepans
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
770
FAT
27g
CARBOHYDRATES
116g
PROTEIN
27g


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INSTRUCTIONS

1
Make the broth

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 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.

2
Prepare the kale chips

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.

3
Cook the noodles

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.

4
Toast the garlic and seeds

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 just half the Thai chile and a pinch of salt and remove from heat. TIP: Add more Thai chile if you prefer more spice.

5
Serve

Remove ginger pieces and makrut lime leaves from the broth and season with salt to taste. Add baby bok choy and turn off heat. Divide ramen noodles between bowls. Top with coconut miso broth and crispy kale chips. Sprinkle with toasted garlic and pumpkin seeds. Tuck in!

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