Easy Vegetarian Ramen Recipe
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Course
Soup
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Cuisine
Vegetarian
Easy Vegetarian Ramen Recipe
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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!
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Ingredients
- 1 tbsp. coconut oil
- 1 onion sliced, medium-sized, white
- 3 cloves garlic pressed
- 1 lemongrass stick
- 3 bay leaves Thai
- 2- inch ginger grated, cube
- 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 coconut milk canned
- 4 cups water hot
- 2 ramen noodles packets
Garnish:
- 1/4 cup green onion finely chopped
- cilantro rough chop, handful, fresh
- lices lime fresh
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!
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