Name: Noodles with Miso and Coconut Milk
Cook time: 25 min
Total time: 25 min
Yield: Makes 1 serving
Ingredients: 3 bok choy leaves, rinsed; 1 serving instant noodles (without the seasoning packet); 1¼ cups (300 ml) Mom’s Chicken Broth or ½ bouillon cube dissolved in 1¼ cups (300 ml) water; ¼ cup (26 g) finely chopped green onions, for garnish; ½ cup (120 ml) coconut milk; 2 shiitake mushrooms, sliced; ½ tablespoon finely julienned ginger; 1 garlic clove, pressed; ½ yellow onion, sliced; 1 tablespoon white miso; Freshly ground black pepper

Preparation info

Makes
1
serving

Difficulty
Easy
Ready in
25 min

Appears in

Slurp

By Dennis Yen

Published 2024

About

I frequently enjoyed this delightful dish during my college days. The coconut milk lends the broth a creamy consistency, while the miso adds depth. The zing from the ginger pairs seamlessly with these flavors, resulting in a luxurious student lunch that’s hard to top.

Ingredients

1¼ cups (300 ml) Mom’s Chicken Broth or ½ bouillon cube dissolved in 1¼ cups (300 ml) wat

Method

In a saucepan over medium heat, bring the broth to a boil. Add the coconut milk, miso, onion, garlic, ginger, and mushrooms. Reduce the heat to low, and simmer for 5 minutes.
In a separate pot of water, cook the noodles (without the seasoning packet) according to the package instructions or until al dente. In the last minute of cooking, add the bok choy leaves

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Noodles with Miso and Coconut Milk

Ingredients

Method

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