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Spring Ramen with Sugar Snap Peas & Red Miso Coconut Broth
2 or 2 Serving Dinner

Spring Ramen

with Sugar Snap Peas & Red Miso Coconut Broth

Tags: High-Protein, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
20 min
CALORIES
760
FAT
26g
CARBOHYDRATES
103g
PROTEIN
26g

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INGREDIENTS

  1. 2 cloves garlic
  2. 1 oz fresh ginger
  3. 4 oz sugar snap peas
  4. 4 oz Swiss chard
  5. 1 tbsp sesame oil
  6. 5.5 oz coconut milk
  7. 2 tbsp red miso paste
  8. 10 oz fresh ramen noodles
  9. 1 cup edamame
  10. 2 tsp togarashi
  11. Salt*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Tools: Large pot, Medium saucepan
SERVINGS
2 2
PREP & COOK TIME
20 min
CALORIES
760
FAT
26g
CARBOHYDRATES
103g
PROTEIN
26g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

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.

2
Make the broth

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.

3
Cook the noodles

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.

4
Add the greens

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.

5
Serve

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.

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