Skip to main content
Pumpkin Ramen with Coconut Miso Broth & Crispy Kale
2 or 4 Serving Dinner

Pumpkin Ramen

with Coconut Miso Broth & Crispy Kale Chips

Pumpkin powder is made from ripe pumpkins that are dehydrated and ground into a fine powder, imparting a concentrated squash flavor to this ginger-miso broth. Makrut lime leaves, frequently used as an herb in Thai cooking, add a bright, fresh citrus flavor that complements the crispy kale and ramen noodles for a bowl of soup that cuts through the winter chill.

Tags: High-Protein Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
760
FAT
28g
CARBOHYDRATES
113g
PROTEIN
25g

Get Recipes Delivered

INGREDIENTS

  1. 3 garlic cloves, peeled and thinly sliced
  2. 1/4 cup pumpkin seeds
  3. 1 Thai chile, thinly sliced (divided)
  4. 1 oz ginger, quartered
  5. 2 tbsp white miso paste
  6. 3 tbsp pumpkin powder
  7. 5.5 oz coconut milk
  8. 3 dried makrut lime leaves
  9. 6 oz Lacinato kale, destemmed
  10. 10 oz high fiber ramen noodles
  11. 6 oz baby bok choy, trimmed and roughly chopped
  12. 1 tbsp + 1 tsp vegetable oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nuts (coconut), wheat
Tools: 2 medium saucepans, Baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
760
FAT
28g
CARBOHYDRATES
113g
PROTEIN
25g

Get Recipes Delivered

INSTRUCTIONS

1
Toast the garlic and seeds

Preheat oven to 375°F. Heat 2 tsp vegetable oil in medium saucepan over medium heat. Add garlic and cook until golden brown and toasted, 1 to 3 minutes. Add pumpkin seeds and cook until toasted, 1 to 3 minutes. Add just half the Thai chile and a pinch of salt and remove from heat. Transfer to small bowl and wipe saucepan clean. (4-serving meal: use 4 tsp vegetable oil) (TIP: Add more Thai chile if you prefer more spice.)

2
Make the broth

Fill same saucepan with salted water and bring to a boil for noodles. In separate medium saucepan, heat 1 tsp vegetable oil over medium-high heat. Add ginger and cook until fragrant, 2 to 3 minutes. Combine miso paste, pumpkin powder, and 1⅓ cups hot water in medium bowl and whisk to dissolve. Add miso mixture, coconut milk, and makrut lime leaves to saucepan with ginger. Bring to a boil, reduce heat to low, and let broth simmer until ready to serve. (4-serving meal: use 2 tsp vegetable oil, 2⅔ cups hot water)

3
Prepare the kale chips

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

4
Cook the noodles

Add noodles to boiling water and cook until al dente, 1 to 2 minutes. Drain noodles and rinse under cold water to stop cooking process.

5
Serve

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

SIMILAR RECIPES

signed-out