Easy Vegan Coconut Curry Ramen

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Average Rating: 5 | Rated By: 4 users

Ramen is a Japanese noodle soup dish that is becoming very popular in Northern America. In this easy gluten-free recipe, I added coconut curry flavour making the broth rich and tasty. Ramen can be served just in a broth, but also with vegetables, soft boiled eggs, pork or chicken slices. This recipe is a quick version of the delicious soup keeping the flavours intense and delicious.

To flavour the broth, I used garlic, ginger, turmeric, green curry paste, coconut milk, miso and rice vinegar. The recipe is super easy! The best part, by adding your favourite vegetables you can make your version of this tasty Japanese noodle dish. Ramen is all about the rich broth. To spice the soup up, I added spicy Sriracha

If you like Japanese food, please check out these 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, 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
  • 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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