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20 Minute Vegan Curry Ramen Recipe

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4.3 from 6 reviews

This vibrant 20 Minute Vegan Curry Ramen is a comforting and flavorful dish featuring a rich coconut curry broth, fresh vegetables, and tender ramen noodles. Perfect for a quick, wholesome meal, it combines fragrant spices and fresh aromatics for a satisfying vegan twist on a classic ramen soup.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tablespoon sesame oil
  • 1 cup shredded carrots
  • 1 cup sugar snap peas
  • 8 oz. sliced mushrooms
  • 1–3 tablespoons red curry paste (adjust to taste)
  • 2 teaspoons curry powder
  • 6 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 6 cups vegetable broth
  • 1 (13.5 oz.) can coconut milk
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Noodles and Finish

  • 8 oz. ramen noodles
  • Juice of 1 lime

For Serving

  • Fresh cilantro
  • Sliced jalapenos
  • Lime wedges

Instructions

  1. Heat the oil: In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium heat to prepare for sautéing the vegetables.
  2. Cook the vegetables: Add 1 cup shredded carrots, 1 cup sugar snap peas, and 8 oz. sliced mushrooms to the pot along with a large pinch of kosher salt and fresh cracked pepper. Sauté for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add spices and aromatics: Stir in 1 to 3 tablespoons red curry paste (depending on desired heat), 2 teaspoons curry powder, 6 cloves minced garlic, and 2 teaspoons minced ginger. Cook for 1 minute, stirring constantly to release the flavors.
  4. Simmer the broth: Pour in 6 cups vegetable broth and 1 (13.5 oz.) can of coconut milk. Season with additional salt and pepper to taste. Increase heat to medium-high and bring the mixture to a simmer.
  5. Cook the noodles: Add 8 oz. ramen noodles to the simmering broth and cook for about 10 minutes, or until the noodles are al dente and have absorbed some of the curry flavors.
  6. Finish the soup: Stir in the juice of 1 lime to brighten the flavor just before serving.
  7. Serve and garnish: Ladle the curry ramen into bowls and garnish with fresh cilantro, sliced jalapenos, and lime wedges for added freshness and spice.

Notes

  • Adjustment of curry paste allows control over spice level — add more for heat and less for mild flavor.
  • For an extra protein boost, consider adding tofu or your favorite plant-based protein.
  • Ramen noodles can be substituted with gluten-free noodles if needed.
  • To make this dish nut-free, ensure the curry paste does not contain any nuts.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Asian Fusion
  • Diet: Vegan

Find it online: https://iamstarved.com/20-minute-vegan-curry-ramen-recipe/