Coconut Curry Ramen
by Minimalist Baker
Savory vegan ramen infused with curry and coconut milk. Serve with sautéed portobello mushrooms and gluten-free noodles for the ultimate plant-based meal.
View on Minimalist Baker
Prep: 15mins Cook: 75mins Total: 90mins
- 528 kcal
- Carbohydrate content
- 71.5 g
- Fat content
- 25 g
- Fiber content
- 7.4 g
- Protein content
- 9.7 g
- Saturated fat content
- 13.9 g
- Serving size
- 1 serving
- Sodium content
- 639 mg
- Sugar content
- 16.1 g
- 2 Tbsp toasted or untoasted sesame oil*
- 2 small knobs ginger ((sliced lengthwise into long strips))
- 10 cloves garlic ((chopped))
- 2 large onion ((chopped lengthwise))
- 5 Tbsp yellow or green curry paste
- 8 cups vegetable broth (DIY or store-bought)
- 4 cups light coconut milk
- 2-4 Tbsp coconut sugar ((optional // more to taste))
- 1 tsp ground turmeric ((optional // for color and more curry flavor))
- 2 Tbsp white or yellow miso paste
- 4-6 cups noodles of choice (i.e. spiralized zucchini squash, cooked ramen noodles*, or cooked brown rice noodles)
- 4 whole portobello mushrooms
- Fresh green onion ((optional // chopped))
- Sriracha or chili garlic sauce
- Heat a large pot over medium-high heat. Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
- Add curry paste and sauté for 1-2 minutes more, stirring frequently. Then add vegetable broth and coconut milk and stir to deglaze the bottom of the pan.
- Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
- Taste broth and adjust seasonings as needed, adding coconut sugar for a little sweetness, turmeric for more intense curry flavor, or more sesame oil for nuttiness.
- About 10 minutes before serving, prepare any desired toppings/sides, such as noodles, sautéed portobello mushrooms, or green onion (optional).
- Just before serving, scoop out 1/2 cup of the broth and whisk in the miso paste. Once fully dissolved, add back to the pot and turn off the heat. Stir to combine.
- Either strain broth through a fine mesh strainer (discarding onions, garlic, and ginger or adding back to the soup) or ladle out the broth and leave the onions, garlic, and ginger behind.
- To serve, divide noodles of choice between serving bowls. Top with broth and desired toppings. Serve with chili garlic sauce or sriracha for added heat.
- Best when fresh, though the broth can be stored (separate from sides/toppings) in the refrigerator for up to 5 days or in the freezer for up to 1 month.