This 20-minute coconut miso ramen is the most warming and delicious soup I’ve had in a long time. Plus it’s SO easy to make, so it’s perfect for a night when you’re feeling tired or sick and want to cozy up to Netflix with a warm bowl of deliciousness.
20-minute coconut miso ramenPrint This
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 yellow onion, diced
- 2 tsp fresh ginger, finely chopped
- 2 tbsp miso
- 2 cup chicken broth
- 1/2 13.5 oz can of coconut milk (full fat)
- 1 package of ramen (I use Maruchan, flavor doesn't matter since you're just going to use the noodles)
- 3 cups kale, shredded
- 1 cup cooked chicken, cubed or shredded (I used rotisserie for this because I like having the skin on...you could use white or dark meat)
In a medium saucepan, heat olive oil over medium-high heat.
Add in minced garlic and stir around for about 30 seconds-minute till fragrant. Then add diced onion and finely chopped ginger. Stir around for about 3 minutes till onions start to become translucent. Add in miso and continue to stir.
Next, add in chicken broth and coconut milk (make sure you stir the coconut milk up in the can before you pour it in as it tends to separate in the can), stirring around to make sure the miso gets all dissolved. Wait for about 2-3 minutes till the soup starts to boil then turn down to medium heat.
Now add your package of ramen, remember you’re not using the flavor packet so you can discard that. Let the ramen soak till the noodles start to break apart and become softer. Once it’s about halfway done (about 2 minutes), add in the kale and the cooked chicken. Let all that soak and heat up for about 5 minutes, stirring occasionally.
Pour into two bowls and enjoy with a fork! I drink the broth straight from the bowl!