Peanut Butter Miso Ramen

Ingredients

• 4-6 oz ramen noodles (uncooked)
• 4 cup water (or enough to cook noodles)
• baby bok choy (optional, to cook with noodles)
• 1 tsp sesame oil (toasted)
• 1 tsp ginger (grated)
• 1 tsp garlic (grated)
• 1 heaping tbsp peanut butter
• 1 tbsp miso paste
• 2 cup veggie broth (plus 2 tablespoons)
• 1 cup coconut milk
• 1-2 tbsp soy sauce (to taste)
• chili (optional for garnish)
• corn (optional for garnish)
• sesame seeds (optional for garnish)
• green onions (optional for garnish, julienned)
• carrots (optional for garnish, julienned)

Instructions

1. 1

   Bring a small pot of water to a boil that's enough to cook your noodles in. Once boiling, add in the noodles and cook according to package directions. If using baby bok choy, add it to cook with the noodles. Drain and set aside.

2. 2

   Meanwhile, in a medium saucepan, heat the sesame oil over medium heat. Once hot, add in the ginger and garlic and sauté for 2 minutes. Add in the peanut butter and miso paste and stir until combined.

3. 3

   Add the 2 cups + 2 tablespoons veggie broth and the coconut milk. Bring to a simmer and cook for 5 minutes. Mix in the soy sauce to taste (1–2 tablespoons depending on how salty you want it).

4. 4

   Divide the broth, bok choy (if used), and noodles evenly among 2 bowls. Top with chili, corn, sesame seeds, green onions, and carrots as desired and enjoy.

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