Spring Ramen

Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince the garlic and ginger. Thinly slice the sugar snap peas lengthwise. Chop the Swiss chard stems and leaves.

Place a large pot over medium-high heat and add the sesame oil. Once the oil is hot, add the minced garlic and ginger and cook until browned in places, about 1 to 2 minutes. Add the coconut milk, red miso paste, 1 cup water and whisk well to combine. Bring the boil, reduce heat to low and simmer until you’re ready to serve.

Once the water in the medium saucepan is boiling, add the ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

Add the chopped Swiss chard and edamame to the coconut broth in the large pot. Stir and cook until the vegetables are bright green, about 2 to 3 minutes.

Divide the ramen noodles between serving bowls. Ladle the red miso coconut broth and vegetables over the noodles and top with the sliced sugar snap peas. Sprinkle with as much of the togarashi as you’d like.