Stir-Fried Miso Ramen

Bring a medium pot of salted water to a boil. Add ramen noodles to the boiling water, carefully stir to loosen the noodles, and cook until just al dente, 4 to 5 minutes. Reserve ¾ cup cooking water, drain the noodles, and rinse noodles under cool water to stop the cooking process. (4-serving meal: use 1½ cups cooking water)

Add 1 tbsp olive oil and radishes to a large nonstick skillet and cook over medium heat, stirring until lightly browned and crisp-tender, 6 to 8 minutes. Add maple syrup and cook, stirring often, until the radishes are glazed, 2 to 3 minutes. Add tamari and cook until syrupy, 1 to 2 minutes. Add lime zest, lime juice, Swiss chard, and a pinch of salt and pepper and stir. Continue to cook until greens are just wilted, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: We will reuse this skillet in a later step.

Add miso paste, vegetable broth, and reserved cooking water to a medium bowl and whisk until smooth. Add togarashi and a pinch of salt and pepper and whisk again.

Return the large nonstick skillet over medium-high heat. Add 2 tsp vegetable oil and garlic and cook until garlic is fragrant, 2 to 3 minutes. Add the miso mixture to the pan and simmer until it thickens slightly, 2 to 3 minutes. Add the ramen noodles and toss until well coated. (4-serving meal: use 4 tsp vegetable oil)

Divide the stir-fried miso ramen between two plates and top with maple glazed radishes and kimchi. Eat up!