Cozy and Vegan Red Curry Coconut Ramen
From the book
Recipe cookbook - The harvest
Servings
Ingredients
Cups
- -light miso 2 (tbsp)
- -fresh ginger 30 (g)
- -garlic 2 (clove)
- -toasted sesame oil 4 (tbsp)
- -red curry paste 3 (tsp)
- -soy sauce 4 (tbsp)
- -water 750 (mL)
- -coconut milk 400 (mL)
- -eryngii mushrooms 250 (g)
- -ramen noodles 430 (g)
- -Bok choy 4
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Steps
- Prepare the broth: peel and grate the ginger and garlic. In a pot, heat 2 tablespoons of sesame oil. Sauté the garlic and ginger. Add the miso, red curry paste, and soy sauce. Mix well with a spatula, letting everything grill to develop flavors. Deglaze with water and pour in the coconut milk. Let it simmer for 25 minutes and the broth is ready!
- Cut the bok choys in half. Slice the mushrooms into thin strips.
- In a skillet, heat 2 tablespoons of toasted sesame oil and brown the bok choy on both sides. Deglaze with 125 mL of water. Cook until all the water has evaporated. Set aside. In the same skillet, sauté the mushroom slices on both sides.
- Cook the noodles in water and drain. Serve in bowls with vegetables and 3-4 ladles of broth per person!
NotesThis kind of creamy ramen is one of my favorite dishes, especially on those meh evenings when my day wasn't great and I need some comfort! Or when I feel like I'm coming down with something, it's perfect, it cures everything 😅 The base is this super flavorful broth: ginger, sesame, garlic, miso, they're my fantastic four for broths in general! And then, I add a bit more personality, here with some spicy red curry paste and coconut milk for the creaminess. For the toppings, I kept it simple: bok choy and king eryngii mushrooms! Feel free to mix it up with what you have in your fridge: smoked or grilled tofu, Chinese cabbage, daikon, carrot ribbons, other varieties of mushrooms...
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Cozy and Vegan Red Curry Coconut Ramen
Ingredients
- -light miso 2 (tbsp)
- -fresh ginger 30 (g)
- -garlic 2 (clove)
- -toasted sesame oil 4 (tbsp)
- -red curry paste 3 (tsp)
- -soy sauce 4 (tbsp)
- -water 750 (mL)
- -coconut milk 400 (mL)
- -eryngii mushrooms 250 (g)
- -ramen noodles 430 (g)
- -Bok choy 4
Steps
Steps
- Prepare the broth: peel and grate the ginger and garlic. In a pot, heat 2 tablespoons of sesame oil. Sauté the garlic and ginger. Add the miso, red curry paste, and soy sauce. Mix well with a spatula, letting everything grill to develop flavors. Deglaze with water and pour in the coconut milk. Let it simmer for 25 minutes and the broth is ready!
- Cut the bok choys in half. Slice the mushrooms into thin strips.
- In a skillet, heat 2 tablespoons of toasted sesame oil and brown the bok choy on both sides. Deglaze with 125 mL of water. Cook until all the water has evaporated. Set aside. In the same skillet, sauté the mushroom slices on both sides.
- Cook the noodles in water and drain. Serve in bowls with vegetables and 3-4 ladles of broth per person!
NotesThis kind of creamy ramen is one of my favorite dishes, especially on those meh evenings when my day wasn't great and I need some comfort! Or when I feel like I'm coming down with something, it's perfect, it cures everything 😅 The base is this super flavorful broth: ginger, sesame, garlic, miso, they're my fantastic four for broths in general! And then, I add a bit more personality, here with some spicy red curry paste and coconut milk for the creaminess. For the toppings, I kept it simple: bok choy and king eryngii mushrooms! Feel free to mix it up with what you have in your fridge: smoked or grilled tofu, Chinese cabbage, daikon, carrot ribbons, other varieties of mushrooms...