Vegan Curry Ramen with Miso Lentils Recipe. Spicy Curry flavored broth, vegetables, noodles, cilantro, basil and maple miso pepper lentils make this a must make vegan ramen. Vegan Gluten-free Soy-free Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 3
  • Category: Bowl
  • Cuisine: Gluten-free, Vegan

Ingredients

Curry paste

  • 1 inch ginger
  • 2 cloves of garlic
  • 1/4 cup chopped onion or shallots
  • 1 tsp coriander powder
  • 1 tsp curry powder or 3/4 tsp garam masala
  • 1/2 tsp ground turmeric or use 1/2 inch fresh peeled turmeric root
  • 1 green chile (hot or mild to preference (remove seeds to ontrol heat if needed))
  • 1/4 cup packed chopped cilantro and some cilantro stems
  • 2 tsp sambal oelek ((asian chile sauce) or 1 tsp sriracha (reduce for less heat))

Ramen:

  • 6 to 8 oz noodles ramen or pad thai ((I use brown rice pad thai))
  • 2.5 to 3 cups of vegetables (chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc)
  • 2 cups coconut milk (or use 1 14 or 15 oz can)
  • 1 cup water or veggie broth
  • 1/2 tsp salt or to taste
  • 1/2 tsp sugar or maple or other sweetener
  • a good dash of Lemon juice

Miso maple lentils

  • 1/2 cup cooked lentils
  • 1 tbsp maple syrup or 1 tbsp water and 1 tbsp sugar (use 2 tsp for less sweet)
  • 1 tsp or more miso (yellow or use chickpea miso to make soy-free)
  • 1/2 tsp sesame oil
  • salt and pepper

Method

  1. Blend the ingredients under curry paste in a small blender or processor, until coarsely crushed. Alternatively, mince the ingredients and mash them in a mortar and pestle.
  2. Cook your noodles according to package instructions. Rinse in cold water and set aside.
  3. Heat oil in a saucepan. Add the curry paste and fry for 2 to 3 minutes.
  4. Add coconut milk, water, salt and longer cooking vegetables such as cauliflower, carrots peppers.
  5. Bring to a boil and cook for 4 mins. Add broccoli and mix in. Taste and adjust salt. Add sweetener to preference.
  6. Add a dash of lemon, add more water for more broth to preferred consistency,and simmer for a few minutes until the vegetables are tender to preference and broccoli is bright green.
  7. Take off heat. Add to serving bowl. Add a generous serving of noodles. Garnish liberally with cilantro, basil, scallions or sprouts. Add some miso lentils.

Miso Maple Pepper Lentils:

  1. Combine well drained lentils with miso, maple, and sesame oil in a skillet over medium heat. Add salt to taste and good dash of pepper and mix well to distribute the miso. Cook for 3 to 4 minutes. Serve over the ramen.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.