Vegan Curry Ramen with Miso Lentils
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
3
-
Calories
210 kcal
-
Cuisine
Vegan, gluten-free
Vegan Curry Ramen with Miso Lentils
Description
The recipe starts with a homemade curry paste made by blending aromatic ingredients such as ginger, garlic, onions or shallots, ground spices like coriander, curry powder or garam masala, turmeric, and chiles, accented with fresh cilantro and chili sauce for heat. This paste is fried to release flavors, then combined with coconut milk and water to form a flavorful, creamy broth.
Various small chopped vegetables, such as cauliflower, carrots, peppers, zucchini, mushrooms, and broccoli, are simmered in the broth until tender but still retaining some texture and the broccoli a bright color. This creates a richly textured soup base to complement the noodles.
Cooked ramen noodles are added to the bowl, layered under the curry broth and vegetables. A topping of miso maple lentils adds a sweet umami note and extra protein with a hint of sesame oil flavor. Fresh herbs like cilantro, basil, scallions, or sprouts are sprinkled on top to refresh the palate and add herbal aroma.
This dish can also be adapted by swapping lentils for miso mushrooms or changing the non-dairy milk base. It works equally well served with rice or other cooked grains and allows for customization of heat and vegetable choice.
Ingredients
Curry paste
- 1 inch ginger
- 2 cloves garlic
- 1/4 cup onion chopped, or shallots
- 1 tsp coriander powder
- 1 tsp curry powder or 3/4 tsp garam masala
- 1/2 tsp ground turmeric or use 1/2 inch fresh peeled turmeric root
- 1 green chile hot or mild to preference (remove seeds to ontrol heat if needed)
- 1/4 cup cilantro packed, chopped, including some stems
- 2 tsp sambal oelek (asian chile sauce) or 1 tsp sriracha (reduce for less heat)
Ramen:
- 6 to 8 oz ramen noodles I use brown rice pad thai, or pad thai noodles
- 2.5 to 3 cups of vegetables chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc
- 2 cups coconut milk or use 1 14 or 15 oz can
- 1 cup water or veggie broth
- 1/2 tsp salt or to taste
- 1/2 tsp sugar or maple or other sweetener
- lemon juice a good dash of
Miso maple lentils
- 1/2 cup lentils cooked
- 1 tbsp maple syrup use 2 tsp for less sweet, or 1 tbsp water and 1 tbsp sugar
- 1 tsp miso yellow or use chickpea miso to make soy-free, or more
- 1/2 tsp sesame oil
- salt
- black pepper
Instructions
- Blend the ingredients under curry paste in a small blender or processor, until coarsely crushed. Alternatively, mince the ingredients and mash them in a mortar and pestle.
- Cook your noodles according to package instructions. Rinse in cold water and set aside.
- Heat oil in a saucepan. Add the curry paste and fry for 2 to 3 minutes.
- Add coconut milk, water, salt and longer cooking vegetables such as cauliflower, carrots peppers.
- Bring to a boil and cook for 4 mins. Add broccoli and mix in. Taste and adjust salt. Add sweetener to preference.
- Add a dash of lemon, add more water for more broth to preferred consistency,and simmer for a few minutes until the vegetables are tender to preference and broccoli is bright green.
- Take off heat. Add to serving bowl. Add a generous serving of noodles. Garnish liberally with cilantro, basil, scallions or sprouts. Add some miso lentils.
Miso Maple Pepper Lentils:
- Combine well drained lentils with miso, maple, and sesame oil in a skillet over medium heat. Add salt to taste and good dash of pepper and mix well to distribute the miso. Cook for 3 to 4 minutes. Serve over the ramen.
Notes
- Sliced mushrooms can substitute miso lentils by cooking them in oil before adding the maple syrup and miso.
- Other non-dairy milks can replace coconut milk; adding coconut or sesame oil enhances the broth flavor.
- This dish can be served with rice or other cooked grains instead of noodles.
- Nutritional values are approximate for three servings using brown rice pad thai noodles and light coconut milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 11g | 55% |
| Sodium | 656mg | 27% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 23mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
