Spicy vegan ramen with curry and coconut milk. Serve with sautéed portobello mushrooms and gluten-free pasta for the ultimate plant-based meal.
Ingredients
BROTH
- 2 Soup roasted or unroasted sesame oil*
- < span class="wprm-recipe-ingredient-amount">2 small buttons Ginger (cut lengthwise into long strips)
- 10 Cloves Garlic ( hacked)
- 2 large onion (cut lengthwise)
- 5 tablespoon < span class="wprm-recipe-ingredient-name">yellow or green curry dough
- < span class="wprm-recipe-ingredient-amount"> 8 cups Vegetable Broth (homemade or store-bought)
- 4 cups light coconut milk
- 2-4 tablespoon Coconut Sugar (optional //more on flavor )< /span>
- 1 TL ground turmeric (optional // for color and more curry flavor)
- 2 soup< /span> insert white or yellow miso
FOR SERVING
- 4-6 cups noodles of your choice (e.g. spiral zucchini squash, cooked Ramen Noodles* or boiled brown rice noodles)
- 4 whole Portobello mushrooms (optional // stems removed, cut in 1/2 inch pieces // sautéed in 1 tbsp sesame oil + 1 ton Tamari soup + 1 tsp maple syrup)
- Fresh Green Onion (o optional // hacked)
- Sriracha or Chili Garlic Sauce (optional)
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Instructions
- Heat a large saucepan over medium-high heat. Once hot, add oil, garlic, ginger, and onions. Sauté, stirring occasionally, for 5-8 minutes or until onion is lightly charred (edges are golden).
- Add curry paste and sauté for another 1-2 minutes, stirring frequently. Then add the vegetable broth and coconut milk and deglaze the bottom of the pot while stirring.
- Simmer over medium heat, then reduce heat to low and cover. Simmer over low heat for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor deepens and develops.
- Taste the broth and adjust the spices as needed by adding coconut sugar for a little sweetness, turmeric for a more intense curry flavor, or more sesame oil for a nutty flavor.
- About 10 minutes before serving, prepare desired toppings/sides, such as pasta, sautéed portobello mushrooms, or spring onions (optional).
- Just before serving, scoop out 1/2 cup of the broth and stir in the miso paste. Once completely dissolved, return to the pan and turn off the heat. Stir to combine.
- either strain the broth through a fine sieve (when discarding Add the onions, garlic and ginger or add to the soup) or pour in the broth and leave the onions, garlic and ginger behind.
- To serve, divide the noodles of your choice into serving bowls. Top up with broth and desired toppings. Serve with chili garlic sauce or sriracha sauce for extra spiciness.
- Best when fresh , although the broth it can be stored (separately from the accompaniments/sides) for up to 5 days in the fridge or up to 1 month in the freezer.
