Easy Vegetarian Ramen Recipe
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
4
-
Course
Soup
-
Cuisine
Vegetarian
Easy Vegetarian Ramen Recipe
Report
This super easy vegetarian ramen recipe is perfect for winter! It's creamy and is infused with a yummy curry flavour. Whip it up in only 30 minutes!
Share:
Ingredients
- 1 tbsp. coconut oil
- 1 medium-sized white onion sliced
- 3 cloves of garlic pressed
- 1 lemongrass stick
- 3 Thai bay leaves
- 2- inch cube of ginger grated
- 1 red bell pepper sliced
- 2 cups cremini mushrooms sliced
- 1 1/2 tbsp. red curry paste
- 1 tsp vegetable stock paste
- 1 tbsp. White miso paste
- 1 400 ml can of coconut milk
- 4 cups hot water
- 2 packets of ramen noodles
Garnish:
- 1/4 cup green onion finely chopped
- Handful fresh cilantro rough chop
- slices of fresh lime
Add to Shopping List
Instructions
- Into a large pot add the coconut oil and heat for 30 seconds before adding the onion. On low-medium heat, cook the onion for 7-8 minutes until translucent and soft.
- Increase heat to medium, and add garlic, lemongrass, Thai bay leaves and ginger. Stir everything till well combined and cook for 3 minutes.
- To the pot, add the peppers and mushrooms. Cook them down for 5 minutes or until completely soft.
- Now add the red curry paste, vegetable stock paste and miso. Cook for 5 minutes before increasing heat to high and adding the coconut milk and hot water.
- Bring soup mixture to a boil then simmer for 7-8 minutes before removing from heat and setting aside.
- In the meantime, in a separate pot, bring some water to a boil and cook your ramen noodles as instructed on the packet. Once cooked, strain and begin serving your soup.
- I like adding the desired amount of noodles first, then dolloping the soup. Enjoy with a fresh pinch of green onions, cilantro and fresh lime.
Notes
- Get creative with your vegetable of choice! Use what your family enjoys, just use the same ratios.
- You don't need to use ramen noodles. Rice noodles also work, even pasta too.
- Store noodles and soup separately, in the fridge, in tightly sealed containers for optional leftovers. The soup will last up to 1 week.
- To freeze, cook, cool and transfer to a tightly sealed containers. Reheat and add noodles!
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
