Acquire your components for vegan coconut curry ramen
Sauté the aromatics sooner than including within the greens
Upload within the pink curry paste, veggie broth, and coconut milk sooner than simmering
Upload within the noodles and cook dinner thru sooner than serving
Veggie Coconut Curry Ramen Recipe
This veggie coconut curry ramen combines the most productive of each worlds – curry and ramen – multi functional hearty, vegan bowlful.
- 1 tablespoon olive oil
- 2 teaspoons overwhelmed ginger
- 1 tablespoon minced garlic
- 8 oz shiitake mushrooms, sliced
- 1 cup chopped bok choy
- 1 tablespoon curry powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon pink curry paste
- 4 cups veggie broth
- 1 (15-ounce) can unsweetened coconut milk
- 2 applications ramen noodles (seasoning packets discarded)
- chopped scallions, for garnish
- In a Dutch oven over medium warmth, upload the oil. As soon as the oil is sizzling, upload the ginger and garlic. Sauté for 1 minute, till aromatic.
- Upload within the mushrooms, bok choy, curry powder, salt, and pepper. Sauté for approximately 5 mins.
- Upload within the pink curry paste, veggie broth, and coconut milk. Deliver to a simmer and stay it there for 20 mins.
- Upload in ramen noodles. Simmer till the noodles are soft and cooked, about 8 mins.
- Serve with chopped scallions on best.
Energy in keeping with Serving | 462 |
General Fats | 34.2 g |
Saturated Fats | 24.1 g |
Trans Fats | 0.0 g |
Ldl cholesterol | 0.1 mg |
General Carbohydrates | 35.6 g |
Nutritional Fiber | 4.0 g |
General Sugars | 2.7 g |
Sodium | 1,072.7 mg |
Protein | 8.5 g |
The guidelines proven is Edamam’s estimate in keeping with to be had components and preparation. It will have to now not be thought to be an alternative choice to a certified nutritionist’s recommendation.