20-minute vegetarian ramen
Servings 2 servings
Ingredients
- 4 cups of low sodium vegetable or chicken broth
- 1 cup of shimeji or white beech mushrooms or any mushroom of your choice
- 4 tbsp of low sodium soy sauce
- 1/4 cup of red curry paste
- 1 tbsp of finely chopped ginger
- 1 clover of garlic finely chopped
- 2 stalks of lemongrass. Cut into large pieces
- 2 limes
- 2 -3 cakes of your favorite ramen noodles of choice I like these brown rice noodles by Lotus foods
- bean sprouts
- scallions sliced
- cilantro roughly chopped
- chili oil
Instructions
- In a large pot add, your vegetable or chicken stock, ginger, garlic, soy sauce, the juice of two limes, lemongrass, curry paste and coconut milk.
- Bring it all to a slow simmer. Then add in your mushrooms of choice. Slowly simmer the broth/mushrooms on medim to low heat.
- Meanwhile, prepare your noodles according to the directions of your package. You can also cook them directly in the broth, but I prefer to cook them separately.
- When the broth is done simmering for about 20-30 minutes, remove the lemongrass. Taste and add salt as necessary.
- Then add in your ramen noodles to the broth and give a big stir coating all of your noodles.
- Ladle the broth and noodles into two large bowls. Top with beansprouts, sliced scallions, cilantro, chili oil and an wedge of lime.
- Serve and enoy