Easy Vegan Coconut Curry Ramen
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.
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.
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