Easy Vegan Coconut Curry Ramen

9 Reviews
Published Mar 21, 2018 ∙ Kristina Stosek

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This gluten-free noodle dish is a quick and flavourful Easy Vegan Coconut Curry Ramen. Ramen is a Japanese noodle soup dish becoming very popular in Northern America. 

In this gluten-free ramen recipe, the broth is miso-based and is flavoured with onion, garlic, ginger, turmeric and curry paste. With added coconut milk, the broth is rich and delicious.

takeout-style coconut curry ramen in a bowl with chopsticks

more than just ramen in a broth

Several vegetables will complement the tasty coconut curry miso broth. Our favourites are mushrooms, Napa cabbage, carrots, zucchini, green onions, red or yellow bell pepper, leeks, snow peas and halved cherry tomatoes. The vegetables should be thinly sliced because they are virtually just heated in the hot broth.

How to serve ramen?

To serve, 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. 

We love this gluten-free curry ramen because the soup is super easy to prepare, making this a hot, nutritious meal whenever you need it. 

Can I make it with meat?

This ramen is a vegan recipe. However, if you are not following a plant-based diet, use chicken broth, and you can add a soft-boiled egg, thinly sliced chicken or pork. 

If you are using raw meat, add it to the soup simultaneously as you add the broth. If you use leftover cooked shredded chicken or pork, add these at the same time as the vegetables.

 

curry ramen

Do you like spicy soups?

Not a problem. Before adding the broth with the vegetables to the noodles, add some gluten-free Sriracha sauce to the bowl. 

ramen toppings

Ramen is often served with toppings. The classics are fresh bean sprouts and thinly sliced green onions.

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

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Many thanks!

Kristina xx

 

Easy Vegan Coconut Curry Ramen

9 reviews
Published Mar 21, 2018 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
25 min
Serves:
4

Ingredients

1 Tbsp. Coconut oil
2 tsp. Sesame oil
1 large onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 cup GF green curry paste
1 Tbsp. minced fresh ginger
1 tsp. GF ground turmeric
4 cups GF vegetable broth
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, 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

Instructions

  1. Sauté onions and garlic in coconut and sesame oil until translucent. About 4 - 5 minutes
  2. Stir in curry paste, ginger and turmeric until onions are well coated. About 1 minute
  3. Add broth, coconut milk and rice vinegar. Cover and simmer for 20 minutes. Strain the broth after if you wish
  4. 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.
  5. Divide noodles between 4 bowls and top with hot broth and vegetables
  6. 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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Comments

  1. Sally

    DELICIOUS!!

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