Coconut Curry Ramen #vegetarian #veggies - Cooking Light

Coconut Curry Ramen #vegetarian #veggies

Coconut Curry Ramen #vegetarian #veggies

Coconut Curry Ramen with a velvety brilliant soup, sautéed vegetables, 3D squares of brilliant darker tofu, and hot delectable ramen noodles. Reward: it's veggie lover!

The noodles go in ultimately – we simply stew that veg-y soup, include the noodles till they cook, and afterward put a scoop of tofu pieces on top.

This is, to me, the absolute best mix of all that I long for all the time which is velvety curry and noodles and huge, bossy flavor.

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Coconut Curry Ramen #vegetarian #veggies

INGREDIENTS
Tofu:

  • 1 14-ounce package extra firm tofu
  • 1 teaspoon cornstarch
  • drizzle of oil and soy sauce
  • 2 tablespoons hoisin sauce

Coconut Curry Ramen:

  • 2 tablespoons oil
  • 8 oz. shiitake mushrooms (2–3 cups sliced)
  • 2 bok choy, chopped (2–3 cups chopped)
  • 3 cloves garlic, minced
  • 1 1-inch piece of peeled fresh ginger, minced
  • 1 teaspoon curry powder
  • 6 cups vegetable broth
  • 6–8 oz. ramen noodles (see notes)
  • 1 14-ounce can coconut milk
  • 1 teaspoon salt 
  • squeeze of lime juice

Optional Finishing Touches:

  • sesame oil
  • hoisin sauce
  • chili paste
  • green onions
  • sesame seeds

INSTRUCTIONS

  1. Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.
  2. Chopping: While tofu bakes, chop the veggies.
  3. Vegetables: Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant. 
  4. Noodles: Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.
  5. Finish: Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.

For more detail : bit.ly/2m3bSpK

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