Easy Vegan Coconut Curry Ramen

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Average Rating: 5 | Rated By: 2 users

Ramen a Japanese noodles soup dish is very popular. The noodles are served in a rich broth along with vegetables, soft boiled eggs, pork or chicken slices. In this gluten-free vegan ramen recipe, I added coconut milk to add creamy richness and intense flavour. This is a quick version of ramen broth with beautiful flavours. You can also add some gluten-free hot sauce for a bit of heat such sriracha

Ingredients

  • 1 Tbsp. Coconut oil
  • 2 tsp. Sesame oil
  • 1 large onion, halved and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 Tbsp. GF green curry paste
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. GF ground turmeric
  • 13.5 oz. can coconut milk
  • 1 Tbsp. GF Rice vinegar
  • 2 Tbsp. GF miso paste
  • Vegetables: any of these work well in the coconut curry; mushrooms, Napa cabbage, carrots, zucchini, green onions, red or yellow bell pepper, leeks, snow peas, soft boiled eggs, halved cherry tomatoes. All the vegetables should be thinly sliced except for snow peas
  • 4 cups cooked gluten-free noodles of choice (ramen, rice, buckwheat, zucchini)
  • Note: many supermarkets now sell gluten-free ramen noodles, or you can buy them here"
  • Instructions

  • Sauté onions and garlic in coconut and sesame oil until translucent. About 4 - 5 minutes
  • Stir in curry paste, ginger and turmeric until onions are well coated. About 1 minute
  • Add broth, coconut milk and rice vinegar. Cover and simmer for 20 minutes. Strain the broth after if you wish
  • Just before serving transfer 1 cup of broth into a bowl and whisk with miso paste. Add miso mixture back to the broth with desired vegetables. Bring to boil and remove from the heat.
  • Divide noodles between 4 bowls and top with hot broth and vegetables
  • Note: I added the vegetables to the broth just long enough so they are heated through, but you can also add them raw as a topping


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