Servings
Font
Back
0 from 0 votes

Easy Vegetarian Ramen Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Soup
Cuisine: Vegetarian

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

Instructions

    Cup of Yum
  1. 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.
  2. Increase heat to medium, and add garlic, lemongrass, Thai bay leaves and ginger.  Stir everything till well combined and cook for 3 minutes.
  3. To the pot, add the peppers and mushrooms.  Cook them down for 5 minutes or until completely soft.
  4. 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.
  5. Bring soup mixture to a boil then simmer for 7-8 minutes before removing from heat and setting aside.
  6. 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.
  7. 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!