Name: Vegan Curry Ramen with Miso Lentils
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Cuisine: Gluten-free, Vegan
Ingredients: 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)); 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; 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

Warm, richly spiced, and built for a satisfying meal, Vegan Curry Ramen with Miso Lentils is a vegan, vegetarian Gluten-free, Vegan bowl made with ginger, of garlic, and chopped onion or shallots in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

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.
Cook your noodles according to package instructions. Rinse in cold water and set aside.
Heat oil in a saucepan. Add the curry paste and fry for 2 to 3 minutes.
Add coconut milk, water, salt and longer cooking vegetables such as cauliflower, carrots peppers.
Bring to a boil and cook for 4 mins. Add broccoli and mix in. Taste and adjust salt. Add sweetener to preference.
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.
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:

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.