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
Instructions
- Cook the noodles: Boil water in a pot, add noodles and optional bok choy, cooking according to package directions. Drain and set aside.
- Prepare the broth: In a medium saucepan, heat sesame oil over medium heat. Sauté ginger and garlic for 2 minutes until fragrant. Stir in peanut butter and miso paste, adding 2 tablespoons of veggie broth to combine; let simmer for 1 minute.
- Combine ingredients: Add lite coconut milk and remaining veggie broth to the saucepan. Simmer for about 5 minutes. Adjust soy sauce to taste.
- Serve: Divide noodles and bok choy into bowls, pour broth over, and top with desired garnishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg