This super easy vegan ramen recipe is perfect for winter! It’s creamy and is infused with a yummy curry flavour. Whip it up in only 30 minutes!
1 tbsp. coconut oil
1 medium-sized white onion, sliced
3 cloves of garlic, pressed
1 lemongrass stick
3 Thai bay leaves
2-inch cube of ginger, grated
1 red bell pepper, sliced
2 cups cremini mushrooms, sliced
1 1/2 tbsp. red curry paste
1 tsp vegetable stock paste
1 tbsp. white miso paste
1 400ml can of coconut milk
4 cups hot water
2 packets of ramen noodles
1/4 cup green onion, finely chopped
handful fresh cilantro, rough chop
slices of fresh lime
Into a large pot add the coconut oil and heat for 30 seconds before adding the onion. On low-medium heat, cook the onion for 7-8 minutes until translucent and soft.
Increase heat to medium, and add garlic, lemongrass, Thai bay leaves and ginger. Stir everything till well combined and cook for 3 minutes.
To the pot, add the peppers and mushrooms. Cook them down for 5 minutes or until completely soft.
Now add the red curry paste, vegetable stock paste and miso. Cook for 5 minutes before increasing heat to high and adding the coconut milk and hot water.
Bring soup mixture to a boil then simmer for 7-8 minutes before removing from heat and setting aside.
In the meantime, in a separate pot, bring some water to a boil and cook your ramen noodles as instructed on the packet. Once cooked, strain and begin serving your soup.
I like adding the desired amount of noodles first, then dolloping the soup. Enjoy with a fresh pinch of green onions, cilantro and fresh lime.
Get creative with your vegetable of choice! Use what your family enjoys, just use the same ratios.
You don’t need to use ramen noodles. Rice noodles also work, even pasta too.
Store noodles and soup separately, in the fridge, in tightly sealed containers for optional leftovers. The soup will last up to 1 week.
To freeze, cook, cool and transfer to a tightly sealed containers. Reheat and add noodles!