Vegan Cheese Curry Ramen
Servings: 2 servings
Calories: 1415kcal
Ingredients
- 1 tsp grapeseed oil or oil of choice
- 2 green onions diced, greens and whites separated
- 1 tsp spicy gochujang
- 1 tsp red curry paste
- 1 cup coconut milk
- 3 cups water
- 1 tbsp mushroom broth powder
- 1 tbsp tamari
- 2 ramen noodle cakes
- 2-3 bulbs of Shanghai bok choy cut into strips (or greens of choice)
- 2 slices of vegan cheddar style cheese shreds might work too, but I prefer the final texture of the soup from the slices
- Optional:
- Garnish with toasted sesame seeds
- Fried tofu or edamame for a bit of protein :)
Instructions
- In a medium sized pot over medium heat, cook onions in oil for about 2 minutes (or until translucent-ish).
- Add gochujang and red curry paste and fry, stirring to coat the onions and breaking up the red curry paste.
- Add coconut milk and stir to incorporate the gochujang and curry paste.
- Add water, mushroom broth powder, and tamari and let come to simmer.
- Add the ramen noodle cakes and press down gently to submerge them in water and cook. Once softened, add the bok choy and cook until everything is tender.
- In the final minute or two, add the cheddar cheese slices and stir to incorporate into the sauce. You should have a really nice, rich creamy sauce. If you find it too thick, add some broth (or in my case, water + mushroom broth powder) to thin it out.
- Garnish with fried tofu, edamame, and/or toasted sesame seeds if desired.
- Serve immediately!
Nutrition
Calories: 1415kcal | Carbohydrates: 96g | Protein: 42g | Fat: 103g