Easy Vegan Coconut Curry Ramen

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Average Rating: 5 | Rated By: 5 users

This is a quick and most flavourful Easy Vegan Coconut Curry Ramen. Ramen is a Japanese noodle soup dish that is becoming very popular in Northern America. In this gluten-free ramen, the broth is miso-based, and is flavoured with onion, garlic, ginger, turmeric and curry paste. With added coconut milk the broth is unbelievably delicious with rich flavours throughout.

more than just noodles in a soup,

Yes, to the rich and flavorful broth, I have also added vegetables that are briefly cooked . There are several vegetables that will complement the tasty coconut curry miso broth. These are probably my favourite; mushrooms, Napa cabbage, carrots, zucchini, green onions, red or yellow bell pepper, leeks, snow peas and halved cherry tomatoes. Most vegetables should be thinly sliced because they are virtually just heated through in the hot broth.

To finish the ramen, divide hot gluten-free noodles between bowls and top with hot curry broth and vegetables. This gluten-free, vegan ramen is warming, making the soup perfect for chilly days. I love this gluten-free curry ramen because the soup is super easy to prepare, making this an anytime hot meal whenever you need it. In my home, because I love soups, ramen is often my go-to lunch or light dinner.

This ramen is a vegan recipe. However, if you are not following a plant-based diet, you can add a soft boiled egg. But, you can also add thinly sliced chicken or pork. If you are using raw meat, add it to the soup at the same time as you add the broth. You can also use leftover cooked shredded chicken or pork. I would add these at the same time as you add the vegetables.

 

curry ramen

 

do you like spicy ramen?

Not a problem, just before you add the broth with the vegetables to the noodles, drizzle some gluten-free Sriracha sauce over the noodles. You can also top the ramen with fresh bean sprouts and thinly sliced green onions.

If you like Japanese food, please check out our gluten-free Japanese recipes.

 

Ingredients

  • 1 Tbsp. Coconut oil
  • 2 tsp. Sesame oil
  • 1 large onion, halved and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. GF ground turmeric
  • 13.5 oz. can coconut milk
  • 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, 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
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    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 hot 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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