Red Curry Kimchi Ramen

Bring a medium saucepan of salted water to a boil for the ramen noodles. Peel and mince the ginger and garlic. Peel and dice the sweet potato(es). Roughly chop the baby bok choy. TIP:For the 4 serving meal, use a large saucepan to cook the noodles.

Heat 1 tsp (2 tsp) vegetable oil in a large pot over medium-high heat. Add minced ginger and minced garlic, and cook until fragrant, 1 to 2 minutes. Add white miso paste, red curry paste, and tamari to the pot, and stir. Add diced sweet potato and 3 cups (6 cups) water, and bring to a boil. Reduce heat to low and let broth simmer until sweet potato is tender, 15 to 17 minutes. TIP: The red curry paste is spicy, so use less if you prefer.

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

Cut lime(s) into wedges. Tear the basil leaves. Add chopped bok choy to the pot with the sim- mering broth and cook until bok choy is bright green, 2 to 3 minutes. Divide cooked ramen noodles between bowls. Top with red curry broth, kimchi, crispy onions, and torn basil leaves. Serve with lime wedges. Enjoy!