Ingredients
Scale
- 4-6 oz ramen noodles (uncooked)
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 heaping tablespoon peanut butter
- 1 tablespoon miso paste
- 2 cups + 2 tablespoons veggie broth (divided)
- 1 cup lite coconut milk
- 1-2 tablespoons soy sauce
- Optional baby bok choy (sliced in half lengthways)
- Optional garnishes: chili oil, corn, sesame seeds, green onions, julienned carrots
Instructions
- Bring a small pot of water to a boil that’s enough to cook your noodles in.
- Once boiling, add in the noodles and bok choy if using. Cook according to package directions.
- Drain and set aside.
- In a medium saucepan, heat the oil over medium heat.
- Once hot, add in the ginger and garlic; sauté for 2 minutes.
- Add in the peanut butter and miso paste. Slowly add in 2 tablespoons of the broth (or hot water). Mix to combine and let simmer for 1 minute.
- Add in the coconut milk and remaining veggie broth.
- Bring to a simmer and cook for 5 minutes.
- Mix in soy sauce to taste. Divide the broth, bok choy, and noodles evenly among 2 bowls.
- Top with toppings of choice and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 470
- Sugar: 7g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg