Coconut Curry Vegan Ramen
Ingredients
Broth
-
2
Tbsp
toasted or untoasted sesame oil
-
2
small knobs
ginger (sliced lengthwise into long strips)
-
10
cloves
garlic (chopped)
-
2
large
onion (chopped lengthwise)
-
5
Tbsp
yellow or green curry paste
-
8
cups
vegetable broth
-
4
cups
light coconut milk
-
2-4
Tbsp
coconut sugar (optional)
-
1
tsp
ground turmeric (optional)
-
2
Tbsp
white or yellow miso paste
For Serving
-
4-6
cups
noodles of choice
-
4
whole
portobello mushrooms (optional)
-
1
Tbsp
sesame oil (for sautéing mushrooms)
-
1
Tbsp
tamari (for sautéing mushrooms)
-
1
tsp
maple syrup (for sautéing mushrooms)
-
1
to taste
fresh green onion (optional)
-
1
to taste
Sriracha or chili garlic sauce (optional)
Instructions
- Heat a large pot over medium-high heat and add oil, garlic, ginger, and onion, sautéing until the onion is slightly browned.
- Add curry paste and sauté for another 1-2 minutes.
- Pour in vegetable broth and coconut milk, stirring to deglaze the pot.
- Bring to a simmer, then reduce heat to low and cover, simmering for at least 1 hour.
- Taste the broth and adjust seasonings as needed, adding coconut sugar, turmeric, or more sesame oil.
- Prepare any desired toppings or sides about 10 minutes before serving.
- Scoop out some broth, whisk in miso paste, and return it to the pot.
- Strain the broth if desired or leave the solids in.
- Serve by dividing noodles into bowls, topping with broth and desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
528
Total fat
25g
Total carbohydrates
71.5g
Total protein
9.7g
Sodium
639mg
Cholesterol
0mg
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