Creamy Vegan Peanut Ramen Bowl
A vegan take on ramen with a Thai twist. This recipe is as impressive as it is craveable on the days when you want to add colour and cathartic comfort to your table! Gussy it up with your favourite veggies, tofu and chewy ramen noodles for a well-balanced one-bowl meal.
Ingredients
- 5 cups Asian vegetable stock (or homemade broth; recipe, here)
- 200 ml coconut milk
- 2-3 tbsp red Thai curry paste
- 3 tbsp peanut butter
- 1 tbsp white miso paste (optional if you want to to give it an umami flavour)
- 1 tbsp honey or maple syrup
- 1 bowl of mushrooms (button/shitake/straw)
- 1 yellow and red bell pepper, sliced
- 1 small broccoli, chopped
- 5-6 baby corn, sliced
- 1 bowl of baby spinach
- 1 block of extra firm tofu (cut into cubes)
- 1 onion, diced
- 1 tsp ginger, grated
- 2 cloves garlic, grated
- 1 packet of chickpea noodles/ ramen noodles/ udon noodles
- 1 tbsp lemon juice
- 1 tsp sesame oil
- salt to taste
- chopped peanuts, sesame seeds, spring onions to garnish
Instructions
- Cook the noodles as per the instructions on the packet and set aside
- In a large pot, sauté together the onion, ginger and garlic and sauté for 5 minutes
- Add in the curry paste and peanut butter and sauté further for 5 minutes
- Slowly add in the broth, coconut milk, honey or maple syrup
- Separately steam the broccoli, baby corn and spinach and set aside
- Sauté the mushrooms in a pan and set aside
- Sprinkle a little cornflour over the tofu and pan cook the tofu until crisp and set aside
- Bring the soup to a boil over high heat. Add the lemon juice just before taking the soup off heat.
- Stir in the noodles just before serving the soup; stir until the noodles are soft.
- Ladle the soup into bowls, add in the sautéed veggies, mushrooms, crisp tofu and garnish with peanuts, sesame seeds and spring onions. Serve hot!