I think the sauteed portobello mushrooms complemented the curry broth very well. In the future, I want to try adding bamboo shoots and different kinds of edible fungus (I think these would soak up the wonderful broth in a delightful way). All of them work just as well! This was so good, and I’m so happy I tried this. I added the broth and milk and slow cooked everything all day. We were able to let the broth simmer for about 2 hours and added radish and topped it with a little cilantro, but we felt it was a little bit salty for us and might try unsalted vegetable broth next time. In some cases, contributors are sources or experts quoted in a story. I found gluten free ramen noodles at Whole Foods. Serve right away, before the noodles absorb too much broth and thicken. Is there a difference in yellow and green curry paste? This looks delicious! Thanks for the great recipe :). Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! With your expertise, could you recommend how long to cook it on high and/or low? I just made this (yes, in the dead of summer) and it was delicious. Email questions to the Food Section at food@washpost.com. I can’t find the bit where it says there are mushrooms in the broth. Bring broth to a boil, then reduce heat to medium low, cover, and simmer for 30 minutes. Thank you! Really loved. Add the broth and bring to a boil, then reduce the heat to low and stir in the coconut milk. Thanks so much for sharing! Overall it is so good, it is becoming a staple in our house! Best when fresh, though the broth can be stored (separate from sides/toppings) in the refrigerator for up to 5 days or in the freezer for up to 1 month. Drain and rinse with cold water and return to the pot, off the heat. I added a dash of salt and turmeric, but otherwise it didn’t need much adjusting. Thanks for sharing! Looking forward to make this again! My meat eating husband loved it and said he didn’t even miss the meat bc portobello mushrooms really made it hearty. For heat and spice I used Yellowbird Jalapeño sauce. Wow. Oh, and hot showers and hot cocoa. (I used traditional style wheat based ramen noodles, purchased at an asian grocery store! Another note I fried the portobello mushroom as instructed for my bf though I do NOT like mushrooms. Hmm, could be the curry paste you used? You also have the option to opt-out of these cookies. I think that in the future if I want a vegan Laksa I’ll look up a Laksa if I want a Ramen I’ll look up a vegan ramen. My absolute favorite was calamansi flavored one. It is mandatory to procure user consent prior to running these cookies on your website. I just wanted to make sure that it was in fact Thai curry paste that you used and not an Indian curry paste. Add the garlic, curry powder, and salt and cook for about 1 minute more, until fragrant. All in all, 10/10. The sesame oil makes everything taste aaaamazing! 2 tsp bouillon paste (better than bouillon vegetarian) 1 1/2 tbsp Yellowbird jalapeño sauce . Post Forum members consistently offer thought-provoking, timely comments on politics, national and international affairs. World Watchers consistently offer thought-provoking, timely comments on international affairs. My husband is out of town, so I was making dinner for myself and a picky eater (my son). Do you think the broth would freeze well? 15 Stunning Thanksgiving Entrées Made With Just Vegetables, Petition: Tell the UN Human Rights Council to Investigate Extrajudicial Killings in the Philippines, Jane Goodall Joins Canadian Senator’s Bill to Ban Elephant and Ape Captivity, Seabirds Removing Microplastics from Ocean and Dropping it Back On Land. SWIPE fo, It's a family photo type day! Totally forgot the ginger, but the soup was still warm and amazing. 1 small bunch broccolini, chopped. This is a great meal to make using things already in your pantry. I loved making vegan ramen last year and wanted to try it again. Next time I’m going to double the broth and freeze half. :) Thank you, Dana! It adds a whole other dimension to the broth – warmth, spice, slight sweetness. it just wasn’t quite Boxer-tasting enough this try. Swipe for "how to" v, Quick recipe interruption for a family photo momen, CREAMY LENTIL SOUP ! Cook for another minute. HOMEMADE CAULIFLOWER GNOCCHI W / LEMON PEPPER SAUC, Picnics with my lovers, sparkling water & snacks a, VEGAN RICOTTA STUFFED PASTA W/ CREAMY SQUASH SAUCE, BEST VEGAN PUMPKIN BREAD Anyway, thanks! It’s also my go-to meal to make when we have friends over and want to blow their minds. Notify me of follow-up comments by email. Thanks! Saute, reducing heat as needed for a minute or 2 to cook the garlic. Which Trump official has coronavirus now? Weather Watchers consistently offer thought-provoking, timely comments on climates and forecasts. Topped it with crispy tofu, and everyone licked their bowls. I just had my first bowl – I was worried that the broth would be bland but, let me tell you, this was DELICIOUS! It made way more than 4 servings for me, probably around 8. It was delicious, the soup base was a power house of flavor! Is this normal/happening for anyone else? Replies to those posts appear here, as well as posts by staff writers. I actually use a carton of miso soup broth instead of veggie broth and miso paste to make it even easier, and I love adding some tofu or extra veggies! 2. Such a beautiful city. I omitted the miso because the curry paste I used had salt in it and didn’t want it getting any saltier, but it didn’t lack in umami even with this omission. Was just thrown by the ramen description. Hmm, perhaps tomorrow. This website uses cookies to improve your experience while you navigate through the website. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges). You did it right. It turned out pretty good for a first try. I left in the onions, garlic, and ginger for texture, used curly ramen noodles, and added extra turmeric. Stir in the garlic, curry powder and 1/2 teaspoon salt; cook until fragrant, for 1 minute. Hi, Lucky for me Boxer Ramen was right down the street and I had the veggie coconut curry. 2.) Season with a pinch of salt. Strain the onions and mushrooms… when did we add in the mushrooms? Lovely photos too :). “Discard the onions and mushrooms?”. I love the ginger in this recipe, lately, I’m needing lots of ginger to make my life go smoother these days. We also use third-party cookies that help us analyze and understand how you use this website. Your email address will not be published. I made this last night- wow, wow, wow, wow, next times will make more so we will have leftovers, added roasted cauliflower, thank you sooooooooooooooooooooo muxh, This sounds really good. Feel free to use fresh vegan ramen noodles if you can find them, or use the dried noodles from three 3-ounce instant ramen soup packs; just throw away the seasoning packets. Ramen is a popular noodle soup in Japan. Do you think it could be done in a slow cooker (3 hours)? Tag your people swipe to, GARLIC PEANUT CHILI NOODLES! Whilst this tasted nice, this is the first recipe on your site that has completely thrown me. It was redder than the photo above, and too hot! Maybe I used too much ginger? Keywords: ramen, lime, coconut, noodles, tofu, vegan, vegetarian, Asian, Japanese, Filed Under: Main courses Tagged With: Asian, coconut, Japanese, lime, noodles, ramen, tofu, Your email address will not be published. Bunch of cilantro . Also, curry paste will give you a way better flavor, but you could try a dry mix! SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams. Do you think it would work to simmer the broth in a slow cooker all day? We’re so glad you enjoyed the ramen, Cece! Cozy Pumpkin Porridge [Vegan, Gluten-Free], Date-Sweetened Peanut Butter Freezer Fudge [Vegan]. So instead of using a full carton of vegetable broth for this recipe, I used half that and half miso broth. Thanks for sharing this :). This is absolutely delicious – perfectly flavored like my favorite yellow curry at Thai restaurants! No literally, just tea and soup. Amazing recipe! I also sautéed some red peppers with the portobello mushrooms, which added some nice flavor/texture to the dish.