Curry Ramen

By Amanda Livesay of Fake Ginger

Who else loves soup season?! I love a steaming hot bowl of soup all year long but there is truly nothing better than a bowl of hot, spicy brothy soup during winter.

This recipe for vegan Curry Ramen is my current favorite bowl of soup. It takes only a few minutes to prepare and it’s also mostly pantry ingredients with a few fresh ingredients thrown in so it’s pretty inexpensive. Plus, it’s a great way to get extra veggies into your diet while also enjoying delicious comfort food.

It’s a rich, flavorful coconut curry broth full of noodles, vegetables, and whatever toppings you enjoy!

This curry ramen recipe starts with a couple packets of ramen, whatever kind you like. I buy the super cheap kind and just throw away the seasoning packet. Cook the noodles according to the package instructions (minus seasoning) and transfer them to your serving bowls.

While the noodles are boiling, saute mushrooms, garlic, and ginger in sesame oil until the mushrooms are soft. Stir in red curry paste, peanut butter (or your favorite nut butter), soy sauce, and vegetable broth.

Bring all that to a boil and then add broccoli. Let the broccoli cook until it’s tender, only about 4 minutes. Stir in the coconut milk and it’s done!

I like to garnish mine with green onions, cilantro, sliced slices, sesame seeds, and sriracha but you can add whatever you want!

If you want a little extra protein, feel free to add baked tofu or edamame! Both are delicious in this ramen!

Vegan Curry Ramen

 Servings: 2

Prep: 10 minutes

Cook: 10 minutes 

Ingredients:

• 2 packages ramen, seasoning packet removed

• 1 tbsp sesame oil

• 8 ounces baby bella mushrooms, sliced

• 3 cloves garlic, minced

• 1 tsp grated fresh ginger

• 2 tbsp red curry paste

• 1 tbsp peanut butter (or nut butter of choice)

• 1 tbsp low-sodium soy sauce

• 3 cups vegetable broth

• 2 cups broccoli, cut into florets

• 1 cup full fat coconut milk

• Salt and pepper

• Green onions, cilantro, limes, toasted sesame seeds, sriracha (optional, for serving) 

Directions:

1. Cook ramen according to package instructions, omitting the seasoning packet. Drain and divide into 2 serving bowls.

2. In a separate pot, heat sesame oil over medium heat. Add mushrooms and cook, stirring frequently, until softened.

3. Add garlic, ginger, and curry paste. Cook, stirring the entire time, until fragrant, only 30 seconds or so.

4. Add peanut butter, soy sauce, and vegetable broth. Bring to a boil.

5. Add broccoli; cook until broccoli is tender, 4 - 5 minutes.

6. Stir in coconut milk.

7. Season to taste with salt and pepper.

8. Ladle broth and vegetables over the cooked ramen noodles.

9. Garnish with green onions, cilantro, limes, sesame seeds, and sriracha, if desired.

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