Best Fridge Clean Out Ramen
Ingredients
- 1 large onion (sliced)
- 2 tablespoons coconut oil
- 1 teaspoon salt
- 2-inch piece ginger (peeled and minced)
- 4-5 cloves garlic (minced)
- 2 celery stalks (thinly sliced)
- 1 large carrot (diced or sliced)
- 1 tablespoon curry powder
- 1/8 teaspoon crushed red pepper flakes
- 4 cups vegetable broth (low sodium preferred)
- 1 can coconut milk
- 1 tablespoon lemon juice
- 3 tablespoons tamari
- 1 tablespoon maple syrup
- 2 teaspoons salt
- 1 cup frozen edamame
- 4 cups chopped kale
- 9 ounces ramen noodles
Preparation
Sauté 1 large onion (sliced) in 2 tablespoons coconut oil and 1 teaspoon salt for 8 minutes.
Add a 2-inch piece of ginger (peeled and minced), 4-5 cloves garlic (minced), 2 celery stalks (thinly sliced), and 1 large carrot (diced or sliced). Cook for 2 minutes.
Add 1 tablespoon curry powder and 1/8 teaspoon crushed red pepper flakes. Cook for 1-2 minutes, being careful not to burn.
Add 4 cups vegetable broth, 1 can coconut milk, 1 tablespoon lemon juice, 3 tablespoons tamari, 1 tablespoon maple syrup, and 2 teaspoons salt. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes, partially covered.
Add 1 cup frozen edamame and 4 cups chopped kale. When the kale is wilted, add 9 ounces ramen noodles, submerge in liquid, bring to a rolling boil, turn off heat, cover, and let sit for 5 minutes or until noodles are al dente.
For a thinner broth, cook the noodles separately and add to the broth when serving.