Coconut Miso Broth with Spring Raab and Noodles
This is a delicious bowl of food. You can use broccolini or broccoli raab or any other raab you have. The tender turnip raab I’ve used here cook in the same time as the fresh ramen–2 minutes–which makes it extra simple to use the same pot of boiling water. If your greens and noodles have different cooking times just pay attention and set a timer for adding the quicker cooking item a bit after the first.
You can use soba noodles or rice noodles instead of the ramen here or even spaghetti. Feel free to spice it up with your favorite fresh hot chilis or chili sauce.
Serves 4
1 tablespoon oil
1 small onion, finely diced
2 stalks green garlic or 2 large cloves garlic, minced
2 teaspoons finely chopped or grated fresh ginger
1 large carrot, cut in half or quarters, lengthwise and then crosswise into thin slices
1 cup coconut milk (full fat)
3 cups vegetable broth or water
1 heaping tablespoon white miso (also called shiromiso or similar miso, starting with a little less if you have a darker miso as they are a bit stronger)
1 bunch turnip raab or broccoli raab or any quick cooking green (see headnote), cleaned and trimmed of any tough stems
10-12 ounces noodles (see headnote)
Salt to taste
Heat the oil in large saucepan over medium heat. Add the garlic, onion, carrot and ginger and a pinch or two of salt. Stir and cook gently until softened and fragrant but not brown. Add the coconut milk, broth or water and bring to a simmer and cook gently for a few minutes.
Meanwhile bring a large pot of water to a boil. Lightly salt it and add the greens and noodles if they need the same amount of cooking time or first one, followed by the other, using your best guess so that you can drain them together when they’re both tender. When the greens and noodles are done, drain them well and divide them into four bowls.
Stir the miso into the coconut broth and taste and adjust seasoning with salt, a squeeze of lime juice if necessary and pour the broth over the noodles. Enjoy with a bit of your favorite hot sauce or as is.
Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. The Recipe, Tips & Inspiration you Need to Eat Well Every Day!
Get 50% off a Subscription to the Seasonal Recipe Collection
What to do with the vegetables in the fridge? Short on time but still want healthful meals? And how to be well-stocked so that cooking is more fun and frankly, realistic. People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at https://www.cookwithwhatyouhave.com/get-started/
