Vegan Curry Ramen
To start my special week devoted to Asian cuisine, I made a vegan curry ramen. The vegan version has the advantage of being very easy and quick to do!
What is ramen?
Ramen is a Japanese noodle soup. Traditionally, these are noodles made from wheat flour (ramen) and not rice flour as is often the case in Asian cuisine.
These noodles are placed in a meat broth, often made from pork, sauce and / or miso paste. This dish is basically a dish of Chinese cuisine and was imported to Japan at the beginning of the 20th century. It is now one of the flagship dishes of Japanese cuisine.
There are many variations of ramen (with meat, fish, spicy or even yuzu, a small Asian lemon etc).
Here I tried a curry version and replaced the meat broth with vegetable broth to make this recipe vegetarian and even vegan!
Vegan curry ramen recipe
For this recipe, I was inspired by the recipe of Minimalist Baker (a blog that I love!). I changed the toppings a little and especially I added miso paste in the broth to find the taste of traditional ramen.
For about 4 servings you need the following ingredients:
Ingredients
For the ramen
- 500 ml of coconut milk
- 400 ml vegetable broth
- 3 cloves of garlic
- 2 tablespoons of fresh ginger, chopped
- 1 tablespoon of yellow curry paste
- 1 tablespoon of miso paste
- Lemon juice
- Soya sauce
- Coconut oil
For the toppings
- 200g ramen noodles, dry or fresh
- 150 g mushrooms
- 100 g of bean sprouts
- 4 pak choy
- 2 yellow carrots
- Herbs: coriander or flat parsley
Preparation
Step 1: Prepare the toppings
Boil some water and pour the boiling water over the bean sprouts. Let them soak for 10 minutes so that they become more tender.
Pour bok choy water into the water as well. Leave it to soak for only 3 minutes and then place it under cold water to keep its colour.
Cut the mushrooms into strips and fry them in a little oil in a pan. Add a drizzle of soy sauce to season them.
Peel the carrots and using a peeler or a mandolin cut the carrots into thin strips.
Cook the ramen noodles as directed on the package.
Step 2: Curry
In a wok, heat some coconut oil. When the wok is hot, brown the chopped ginger, garlic and fresh peppers for 1 minute. Add the curry paste and a little more coconut oil if necessary.
Sauté the curry paste until it becomes darker. If it sticks to the wok, that’s okay!
Then deglaze everything with a little coconut milk. Then pour in the vegetable broth. Simmer for 5 minutes.
Then add the rest of the coconut milk. Simmer for another 5 minutes. Add the miso paste and stir well so that it blends well into the soup. Add a little soy sauce for salt. To finish, add a dash of lemon juice.
Step 3: Presentation
In a bowl, place a serving of ramen noodles. Add a ladle of ramen soup. Place a few bean sprouts, a few mushrooms and a few slices of carrots. Put one bok choy in each bowl.
Sprinkle with sesame seeds for garnish (optional) and add fresh herbs like cilantro or flat leaf parsley (if you don’t like cilantro).
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Vegan Curry Ramen
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Equipment
Ingredients
For the ramen
- 500 ml of coconut milk
- 400 ml vegetable broth
- 3 cloves of garlic
- 2 tablespoons of fresh ginger chopped
- 1 tablespoon of yellow curry paste
- 1 tablespoon of miso paste
- Lemon juice
- Soya sauce
- Coconut oil
For the toppings
- 200 g ramen noodles dry or fresh
- 150 g mushrooms
- 100 g of bean sprouts
- 4 pak choy
- 2 yellow carrots
- Herbs: coriander or flat parsley
Instructions
Step 1: Prepare the toppings
- Boil some water and pour the boiling water over the bean sprouts. Let them soak for 10 minutes so that they become more tender.
- Pour bok choy water into the water as well. Leave it to soak for only 3 minutes and then place it under cold water to keep its colour.
- Cut the mushrooms into strips and fry them in a little oil in a pan. Add a drizzle of soy sauce to season them.
- Peel the carrots and using a peeler or a mandolin cut the carrots into thin strips.
- Cook the ramen noodles as directed on the package.
Step 2: Curry
- In a wok, heat some coconut oil. When the wok is hot, brown the chopped ginger, garlic and fresh peppers for 1 minute. Add the curry paste and a little more coconut oil if necessary.
- Sauté the curry paste until it becomes darker. If it sticks to the wok, that’s okay!
- Then deglaze everything with a little coconut milk. Then pour in the vegetable broth. Simmer for 5 minutes.
- Then add the rest of the coconut milk. Simmer for another 5 minutes. Add the miso paste and stir well so that it blends well into the soup. Add a little soy sauce for salt. Add a dash of lemon juice.
Step 3: Presentation
- In a bowl, place a serving of ramen noodles. Add a ladle of ramen soup. Place a few bean sprouts, a few mushrooms and a few slices of carrots. Put one bok choy in each bowl.
- Sprinkle with sesame seeds for garnish (optional) and add fresh herbs like cilantro or flat leaf parsley (if you don’t like cilantro).
