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 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, 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.

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

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!