Coconut Miso Ramen

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This is a delicious, nourishing vegan noodle soup. For how great it tastes, it's surprisingly quick to make, in part because of one of our favorite kitchen hacks: cooking greens and noodles at the same time in the same water! You can use broccolini or broccoli raab or any other raab you have, or honestly broccoli florets, kale, spinach, chard, and other leafy cooking greens. This dish is not especially brothy but carries plenty of flavor. Feel free to spice it up with your favorite chili sauce. This recipe comes to us from our favorite home chef, Katherine Deumling, whose seasonal recipe collection Cook with What You Have is our go-to spot for using local produce.

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Makes 3 servings

1 tablespoon oil
1 small onion, finely diced
2 stalks green garlic or 2 large cloves garlic, minced
2 teaspoons finely chopped or grated fresh ginger
1 large carrot cut in half or quarters, lengthwise and then crosswise into thin slices
1 cup coconut milk (full fat)
3 cups vegetable or chicken stock  or water
1 heaping tablespoon white miso (also called shiro miso)
1 bunch turnip raab or broccoli raab or any quick cooking green (see headnote), cleaned and trimmed of any tough stems
1 package (12 ounces) Umi Organic ramen noodles
Lime juice (optional)
Salt to taste
Chile or hot sauce (optional)

Directions:

1. Heat the oil in large saucepan over medium heat. Add the garlic, onion, carrot and ginger and a pinch or two of salt. Stir and cook gently until softened and fragrant but not brown. Add the coconut milk, broth or water and bring to a simmer. Cook gently for a few minutes.

2. Meanwhile bring a large pot of water to a rapid boil. Lightly salt it and add the greens and noodles if they need the same amount of cooking time or first greens, followed shortly by noodles, using your best guess so that you can drain them together when they’re both tender. Stir at the beginning of cooking to ensure the noodles are swimming freely in the water. When the greens and noodles are done, drain them well and divide them between three bowls.

3. Stir the miso into the coconut broth. Taste and adjust seasoning with salt and a squeeze of lime juice. Pour the broth over the noodles. Swish noodles in the broth to loosen then. Enjoy with a bit of your favorite hot sauce or as is.