Minimalist baker ramen8/6/2023 ![]() ![]() You might be surprised how much you enjoy cooking when you try it with your partner (and the wine helps too)! ![]() This is one of those meals that is really fun to make with someone else! Open a bottle of wine, chop the veggies together and really slow down and enjoy each other's company while you cook. Is your mouth watering yet?! Yeah, mine too. It's freakin' gorgeous! That creamy yellow broth, those long curly noodles, tender sliced veggies, and fresh chopped cilantro.Is there anything more comforting than a bowl of warm broth and noodles? I think not! And the best part is that this dish is made with wholesome ingredients so you can indulge in its cozy deliciousness but know that it will still fill you up and fuel you through your day! It's healthy comfort food at its finest.Fresh veggies, noodles, broth, coconut milk, and spices - that's it! Throw it together and you've got a simple yet satisfying 20-minute dinner that your family is going to love! If you love easy vegan dinners be sure to check out my Creamy Vegan Tomato Soup, Vegan White Chickpea Chili, and Creamy Vegan Mushroom Wild Rice Soup! Serving: 1 serving Calories: 340 Carbohydrates: 41.6 g Protein: 9.3 g Fat: 14.2 g Saturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1903 mg Fiber: 3.6 g Sugar: 3.20 Minute Vegan Curry Ramen You Will Love This *Nutrition information is a rough estimate. It’s closer to $5 at the store, sometimes cheaper. *The miso paste linked above is to give a reference of the packaging, but the pricing is oddly high on Amazon. *Miso-glazed carrots adapted from Food52. Brown on one side for 4-5 minutes, then flip and brown on other side until light golden brown and crispy. Once hot, add 1 Tbsp grape seed or sesame oil and tofu. Heat a metal or cast iron skillet over medium heat. Add 1 heaping Tbsp cornstarch and a pinch each salt and pepper. *To flash “fry” tofu, press extra firm tofu until most moisture is removed, then cut into rectangles (see photo) and add to a plastic bag (or a mixing bowl with lid). Once pan is hot, lay down bok choy cut-side down and sear for 1-2 minutes. Prepare the same miso mixture as above (for carrots). * For the miso-glazed baby bok choy, slice bok choy in half lengthwise and heat a metal or cast iron skillet over medium heat. Arrange on a foil-lined baking sheet in an even layer and roast for 20-25 minutes, stirring once at the halfway point, or until tender when pierced and deep golden brown. Whisk to combine, then add carrots and toss. To a small mixing bowl add 1 Tbsp yellow miso paste, 1 Tbsp maple syrup, 1 Tbsp tamari, 1 tsp rice vinegar (or sub lime juice), and 1 tsp sesame oil. Chop 1 cup carrots into 1/4-inch thick pieces on an angle (see photo). *For the miso-glazed carrots, preheat oven to 400 degrees F and line a baking sheet with foil. *If you can’t locate ramen noodles, you can also sub a similar-shaped noodle, such as angel hair pasta. (Save onions and ginger for serving as well, if desired, though I discarded them). Strain broth and reserve mushrooms for serving. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4-5 minutes. NOODLES: Fill a large saucepan or pot with water and bring to a boil. When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu). Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. The longer it cooks, the more the flavor will deepen and develop. ![]() Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.Īdd remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms – stir.īring to a simmer over medium heat, then reduce heat to low and cover. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).Īdd 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Once hot, add oil, garlic, ginger, and onion. ![]()
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