Bring medium saucepan of salted water to a boil. Add ramen noodles to boiling water, carefully stir to loosen noodles, and cook until just al dente, 4 to 5 minutes. Reserve ¾ cup cooking water, drain ramen noodles, and rinse noodles under cool water to stop cooking process.

Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add radishes and cook, stirring often, until lightly browned and crisp-tender, 6 to 8 minutes. Add maple syrup and cook, stirring often, until radishes are glazed, 2 to 3 minutes. Add tamari and cook until syrupy, 1 to 2 minutes. Add lime zest, lime juice, kale, and a pinch of salt and pepper and stir. Continue to cook until greens are just wilted, 1 to 2 minutes. Transfer to plate and cover to keep warm. Wipe skillet clean and set aside for step 4.

Combine miso paste and reserved cooking water in medium bowl and whisk until smooth. Add just 1 tsp togarashi and a pinch of salt and pepper and whisk miso mixture again.

In same skillet, heat 1 tbsp vegetable oil over medium-high heat. Add garlic and cook until garlic is fragrant, 2 to 3 minutes. Add miso mixture to skillet and simmer until it thickens slightly, 2 to 3 minutes. Add ramen noodles and toss until well coated.

Divide stir-fried miso ramen between plates and top with maple-glazed radishes and kimchi. Eat up!

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.