Preheat oven to 425°F. Bring medium saucepan of salted water to a boil for noodles. In separate medium saucepan, combine miso, coconut milk, tamari, 3 cups water, and a pinch of salt. Bring broth to a boil over medium-high heat and whisk to dissolve miso paste. Add ginger, reduce heat to low, and let broth simmer for 3 minutes.

Combine broccolini, 1 tsp vegetable oil, and a pinch of salt on baking sheet and toss. Roast until lightly charred, 5 to 8 minutes.

Meanwhile, add spinach to broth and stir. Simmer until just wilted, 2 to 3 minutes. Cover to keep warm.

Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles and rinse under cool water to stop cooking process.

Add lemon juice to broth and season to taste with salt. Using slotted spoon, remove and discard ginger. Divide cooked ramen noodles between bowls. Top with miso coconut broth, charred broccolini, and as much chili garlic sauce as you’d like. Serve with lemon wedges. Soup’s on!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.