Souped Up Ramen
Elevate a humble package of ramen from “college dorm” to “favorite food cart” quality.
Ingredients
- 2 pkg instant ramen
- 1 14 oz can coconut milk
- 1 T boullion base
- 2 tsp coconut sugar
- 1 T curry paste
- 1 T sriracha more or less to taste
- 1 T fish sauce or use vegan version
- 1 T tamari omit if using ramen seasoning packets
- 1 C edamame, shelled
- 1 C red cabbage, very thinly sliced
- 1/2 C mushrooms, thinly sliced
- 8 oz tofu
- lime wedges to serve
- green onions, sliced to serve
Servings:
Instructions
- Cook and drain ramen according to package instructions, reserving seasoning packets. Divide between 2 bowls.
- Combine the rest of the ingredients through edamame in a saucepan, along with 1C water and the ramen seasoning packets (if desired). Bring to a simmer and cook until tofu is heated through, about 4-5 minutes. Add cabbage and mushrooms.
- Pour the soup over the noodles and top with the green onions and peanuts. Serve with lime wedges.
Recipe Notes
*use rice ramen for gluten free
- This recipe works with any type of Asian style noodles. Try it with brown rice pad thai noodles, small vermicelli "nests," or the bean-based varieties that are gaining popularity.
- I especially like this with lemongrass ramen seasoning.
- If you're not a fan of tofu, sub another protein of choice. Shrimp Souped Up Ramen can be prepared the same way, but other meats may require additional cooking time.
- Switch up the veggies depending on your tastes and seasonal availability. Use bok choy instead of cabbage, throw in some matchstick carrots, add sliced red pepper, make it your own!
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