Savory vegan ramen infused with curry and coconut milk. Serve with sautéed portobello mushrooms and gluten-free noodles for the ultimate plant-based meal.
Ingredients
- 2 Tbsptoasted or untoasted sesame oil*
- 2small knobs ginger ((sliced lengthwise into long strips))
- 10cloves garlic ((chopped))
- 2large onion ((chopped lengthwise))
- 5 Tbspyellow or green curry paste
- 8 cupsvegetable broth (DIY or store-bought)
- 4 cupslight coconut milk
- 2-4 Tbsp coconut sugar ((optional // more to taste))
- 1 tspground turmeric ((optional // for color and more curry flavor))
- 2 Tbspwhite or yellow miso paste
- 4-6 cups noodles of choice (i.e. spiralized zucchini squash, cooked ramen noodles*, or cooked brown rice noodles)
- 4whole portobello mushrooms
- Fresh green onion ((optional // chopped))
- Sriracha or chili garlic sauce
Instructions
- 1
Heat a large pot over medium-high heat. Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
- 2
Add curry paste and sauté for 1-2 minutes more, stirring frequently. Then add vegetable broth and coconut milk and stir to deglaze the bottom of the pan.
- 3
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
- 4
Taste broth and adjust seasonings as needed, adding coconut sugar for a little sweetness, turmeric for more intense curry flavor, or more sesame oil for nuttiness.
- 5
About 10 minutes before serving, prepare any desired toppings/sides, such as noodles, sautéed portobello mushrooms, or green onion (optional).
- 6
Just before serving, scoop out 1/2 cup of the broth and whisk in the miso paste. Once fully dissolved, add back to the pot and turn off the heat. Stir to combine.
- 7
Either strain broth through a fine mesh strainer (discarding onions, garlic, and ginger or adding back to the soup) or ladle out the broth and leave the onions, garlic, and ginger behind.
- 8
To serve, divide noodles of choice between serving bowls. Top with broth and desired toppings. Serve with chili garlic sauce or sriracha for added heat.
- 9
Best when fresh, though the broth can be stored (separate from sides/toppings) in the refrigerator for up to 5 days or in the freezer for up to 1 month.