Creamy Coconut Ginger Miso Ramen Noodles
4.2 (5 ratings)
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- Total time
- 15 min
- Serves
- 3
Ingredients
- 3 cups Vegetable Stock (or bone broth)
- 1 cup Coconut Milk (about 1/2 can)
- 2 Garlic Cloves (grated)
- 1" Fresh Ginger (peeled and grated)
- 2 tbsp. Miso Paste
- 2 tbsp. Tahini
- 1 tbsp. Chili Crisp Oil
- Juice of 1 Lime (plus more for serving)
- Cooked Ramen Noodles
- Optional Scallions
- Optional Shiitake Mushrooms, tempura battered and fries
- Optional Soy Marinated Hard Boiled Eggs
Steps
- 1
In a large pot, add the grated ginger and garlic, miso paste, chili crisp oil, and tahini. Saute for 1 minute over medium heat.
- 2
Add the coconut milk and stir until smooth.
- 3
Add the broth and bring just to a boil. Season with salt and black pepper to taste. Stir in the lime juice.
- 4
Spoon over the cooked ramen noodles and serve with your favorite toppings such as lime wedges, fried shiitake mushrooms, soy marinated hard boiled eggs, and scallions to enjoy!
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