Bring a small pot of water to a rolling boil. Add in the uncooked ramen noodles and bok choy if you’re using it. Cook according to package directions, usually about 4-5 minutes. Drain and set aside.

In a medium saucepan, heat the toasted sesame oil over medium heat. Add the grated ginger and garlic, sautéing for about 2 minutes until fragrant.

Stir in the heaping tablespoon of peanut butter and miso paste. Slowly add 2 tablespoons of veggie broth (or hot water) to the pan, mixing until well combined. Allow it to simmer for 1 minute.

Pour in the lite coconut milk and the remaining veggie broth. Bring the mixture to a gentle simmer and cook for about 5 minutes.

Mix in soy sauce to taste. Divide the ramen noodles and bok choy evenly between two bowls, then ladle the miso-peanut broth over the top. Garnish with your choice of toppings and enjoy!