Vegan Thai Ramen



Photo by Weston Carls

April showers can keep you cooped up inside, so embrace the down time by curling up with a bowl of ramen noodle soup. The full flavored broth coats every taste bud and sends you to the warmest of your happy places. This variation calls upon the influences of Thailand and serves as a guiltless pleasure due to the punch of natural ingredients and spring vegetables. 

What You Need

3 3x6-inch squares of kombu
1 leek
1 onion
2 bunches of celery
1 package of dried shiitake mushrooms
1 bay leaf
1 Tbsp coriander seeds
1 3oz package red curry paste
1 cup coconut milk
1/2 cup mirin
1/4 cup tamari or soy sauce
1/2 lime, juiced
1 package Lotus Foods Rice Ramen, Pad Thai Noodles, or Zucchini Noodles

Garnish Options:

Blanched Bok Choy
Cilantro
Thai Basil
Grape Tomatoes
Nori 
Lime wedge
Thai Chiles
Chili Flakes
Spinach
Edamame

​How to Make It 

1. Place the kombu in 2 ½ gallons of cold water, bring up to boil, simmer for 10 minutes, then remove and discard. 
2. Cut the leek, onion and celery in half, then add to the hot water with the mushrooms, coriander and bay leaf. Return to a boil and immediately turn to a low simmer until the stock has reduced to 2 quarts (about 2 to 2 ½ hours). 
3. Strain the stock and place back on the stove at medium heat. Add the curry paste, coconut milk, mirin, tamari, and lime juice. Simmer for 15 minutes. Meanwhile, prepare the noodles according to your package instructions. 
4. To serve, place noodles in a bowl first, followed by the broth and toppings. Enjoy!

 

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