Description
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!
Ingredients
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
Garnish:
1/4 cup green onion, finely chopped
handful fresh cilantro, rough chop
slices of fresh lime
Instructions
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.
Notes
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!
Keywords: 30, creamy, curry, healthy, hot, noodles, quick, recipe, soup
This recipe was so yummy and comforting. Perfect for winter months!!
★★★★★
I love this recipe!
This recipe is so easy and quick to make. Also obsessed with ramen right now. Can’t get enough!
★★★★★
Thanks for the love, Laura! This recipe is one of my favourites!
One of the best dishes I’ve ever had!! I cannot believe I made these flavors with what I already had in the pantry!! Insanely delicious! This recipe is a gift to the tastebuds!
★★★★★
By packets of ramen noodles, do you mean inchiban? Or is there another place in Calgary that sells just the noodles?
Sure, there are so many places that have Ramen noodles. Asian stores, grocery stores, etc. Some of them still have spices but you can just disgard and use the noodles!
So yummy and easy to make! We had enough broth for leftovers for another day! Always happy about that. Enjoy
★★★★★
YeS!!! This makes me so happy, the broth is my favourite part!
This was so easy and quick to make. I’m obsessed with ramen so happy to enjoy at home.
★★★★★
I love this ramen so much Elisa!
I made this the other day and it was spectacular. I used ordinary bay leaves as I couldn’t source the Thai version. I am a soup maker and truly found this in my top 3.
★★★★★
This makes me so happy, thanks so much!!
This is a beautifully tasty meal. This is a warm and full flavored broth. I added broccoli, cilantro, corn, marinated lightlife grounds, greens beans, mushrooms, and it was the most asian meal I have made myself. This will be a staple in my house. I need to triple or quadruple the recipe next time though. 🙂
★★★★★
YESS! Wow, I love the additions, I need to try it that way next time!!
This was by far the best ramen recipe I’ve ever made. I can even say it’s better than ramen I’ve ordered in restaurants.
★★★★★
YESSSS THANK YOU SOO MUCH BABES!
Even my 3 & 5yo’s loved it!!! As always, I LOVE the app!! Thanks for sharing all these yummy recipes with us!
★★★★★
You’re so welcome, Rachel! Thank you so much for your support!