Vegan Creamy Curry Ramen Soup
Ingredients
- 3-4 carrots
- 1/2 cauliflower
- 2 tsp avocado oil (or oil of choice), divided
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 1/2 large yellow onion (or one small onion) diced small
- 2 cloves garlic, minced
- 2 inch piece ginger, minced
- 1 1/2 tbsp red curry paste (yellow or green curry paste works too!)
- 4 cups filtered water
- 2 cans coconut milk
- 1 1/2 tbsp soy sauce
- 2 tsp bouillon paste (better than bouillon vegetarian)
- 1 1/2 tbsp jalapeño sauce
- 1 small bunch broccolini, chopped
- 2 heads bok choy, chopped
- Ramen noodles (I used 4, 2 ounce ramen noodle packages, koyo brand)
Toppings
- Limes
- Bunch of cilantro
Preparation
Preheat the oven to 400 degrees Fahrenheit. Roughly chop the carrots and cut the cauliflower into florets. Place both on a baking sheet, drizzle with 1 teaspoon of oil, season with salt, pepper, and paprika, and bake for 30 minutes.
Meanwhile, in a large pot, heat the remaining oil and sauté the minced garlic, ginger, and diced onion for 3 minutes. Season with a pinch of salt.
Add the curry paste, water, ground turmeric, soy sauce, and both cans of coconut milk to the pot. Stir to incorporate everything. Bring to a boil, then reduce to a simmer.
Add the bouillon paste and jalapeño sauce, stirring until dissolved. Adjust the spice level according to preference.
Add the chopped broccolini and bok choy to the curry and cook for 5-7 minutes until the vegetables are tender. Turn off the heat and adjust seasonings if needed.
Cook the ramen noodles according to the package directions. Divide the noodles between serving bowls, top with the hot curry, baked carrots, and cauliflower, and finish with cilantro and lime.
