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    Home » year round

    Quick Curry Ramen

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    A flavorful golden curry ramen that's quick and easy to make. Vegan, oil-free, gluten-free, and ready to eat within 30 minutes.

    golden ramen bowls with cilantro garnish this for later

    Curry ramen! I’m so excited to bring you this recipe because I’m enjoying it so much right now. It’s currently late March and 47 degrees out here in the Seattle area, so we’re still needing our warming soups. Plus, I love curry and I love ramen, so bringing them together makes me happy. And this Quick Curry Ramen is such an easy way to eat a lot of vegetables, too. To give you a clear idea, the picture below shows the ingredients divided into four servings. That’s how much veg you get - and it’s ready within 30 minutes!

    ingredients to make curry ramen

    With all the goods in this soup, it’s pretty filling. The best kind to fill up on, by the way - packed with nutrition. No need to have any sides for this meal. It does comfortably feed six people, maybe even eight. With four of us, including my husband who, as an athlete, is known to eat everything before it can be leftover, we actually had a little left for the next day even after he went back for seconds. So when you’re bordering on hangry, fill up on a big, comforting bowl of this nutritious curry ramen!

    Substitutions

    If you don’t have these exact veggies on hand but would like to make this soup, simply swap the veggies in this recipe with those you have. It’s fine! This would be great with different mushrooms than the little beech I used here, too. How about shiitake or button? Same with the noodles. Try spaghetti! This recipe is forgiving and fantastic.

    three bowls of curry ramen

    Quick Vegan Curry Ramen

    A flavorful golden ramen that's quick and easy to make. Vegan, oil-free, gluten-free, and ready to eat within 30 minutes.
    Serves 4 hungry or 8 sides
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Japanese, vegan
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Fiber: 5.5g
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    Equipment

    • soup pot

    Ingredients

    • 1 onion chopped, preferably large
    • 14 ounce extra firm tofu or super firm tofu; or 12 ounces
    • 8 ounces beech mushrooms or shiitake
    • 2 baby bok choy chopped
    • ¼ cabbage chopped
    • 2 garlic cloves minced (2 large or 4 small)
    • 2 teaspoons five spice powder
    • 4 teaspoons curry powder
    • 8 cups vegetable broth
    • 4 packages ramen noodles
    • 4 tablespoons fresh cilantro optional
    • 4 tablespoons fresh basil optional, preferably Thai basil

    Instructions

    • Heat a large soup pot over medium heat, then add the onion and sauté for a few minutes. Add the tofu, continuing to sauté with minimal stirring until the onion and tofu are softened (just a few minutes) or browned (five or more minutes), depending on your preference.
    • Add the mushrooms, bok choy, cabbage, garlic, and spices. Sauté for a few more minutes, until the veggies have softened.
    • Add 8 cups of veggie broth and bring to a boil. Once boiling, add the rice noodles. After one minute, stir the noodles frequently for 3 minutes to separate them.
    • Serve immediately with cilantro, Thai basil leaves, or other garnishes you enjoy.

    Nutrition

    Calories: 497.2kcal | Carbohydrates: 71.6g | Protein: 18.6g | Fat: 15.9g | Saturated Fat: 6.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 6.2g | Sodium: 3723mg | Potassium: 515.3mg | Fiber: 5.5g | Sugar: 9.9g | Vitamin A: 3740.3IU | Vitamin C: 50.1mg | Calcium: 175.6mg | Iron: 6.7mg
    Tried this recipe?Mention @beautifulingredient and tag #beautifulingredient!

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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, and mostly gluten-free.



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