VEGETABLE CURRY RAMEN

RECIPES

Who doesn’t love ramen? It’s one of my favorite food trends and it will never ever get old. Much like oysters, I could eat ramen every day of the week and be perfectly happy. The anticipation of diving into a bowl full of noodles marinating in a flavorful broth is pure joy and the first sip of this Vegetable Curry Ramen is pure magic.

Vegetable Curry Ramen

Vegetable Curry Ramen

Vegetable Curry Ramen

Vegetable Curry Ramen

I tend to go out for ramen more than I make it at home, but I when I saw some beautiful baby bok choy at the market the other day, I decided to try making it myself.

And, while I love meat in my ramen, I thought I’d attempt a meatless version loaded with diced sweet potatoes and zucchini. It was delicious!

Vegetable Curry Ramen

If you have the time, let the broth sit overnight. This recipe tastes even better the next day. I added extra Sriracha for a really nice kick and a squeeze of lime juice really brightened everything up. It’s a good feeling when you succeed at making one of your favorites at home.

Grab your chop sticks and dive in!

You should also check out my Spicy Sriracha Ramen.

VEGETABLE CURRY RAMEN

Ingredients

  • 2 tablespoons coconut oil for cooking
  • 2 garlic cloves
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons green curry paste
  • 1 small sweet potato, diced
  • 1 small zucchini, diced
  • 2-3 baby bok choy, chopped in one inch strips, reserving the big green leaves
  • 4 cups vegetable broth
  • 1 13-ounce can coconut milk
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon brown sugar
  • Ramen noodles
  • Cilantro, roughly chopped for garnish
  • 1 red onion, diced
  • Lime wedges, 1 per bowl
  • Sriracha

Instructions

  1. Add oil to a pot or dutch oven over medium-high heat.
  2. Add garlic, ginger and curry paste to the pot and stir and sauté for 1-2 minutes.
  3. Add the bok choy strips, diced sweet potato, diced zucchini and broth to the pot.
  4. Bring pot to a boil and then turn heat down to simmer for about 15-20 minutes.
  5. Once the diced sweet potato is tender, add the coconut milk, brown sugar and fish sauce.
  6. Stir and adjust the flavors to taste.
  7. Add the leaves of the bok choy to the pot.
  8. Cook the ramen noodles in a separate pot according to instructions.
  9. Drain and set noodles aside.
  10. To serve, place noodles at the bottom of serving bowls and ladle soup over the top.
  11. Garnish with red onion, cilantro, lime wedges and Sriracha if desired.

All images ©Regan Baroni 2017.

  1. Debora says:

    Totally in love with your photos and your recipe!!

    • Regan says:

      You are so sweet, Debora!! Thank you! It’s truly a delicious recipe! Have a great weekend!

Leave a Reply

Your email address will not be published. Required fields are marked *

PRESS

FOOD PHOTOGRAPHY

RECIPES

categories

PHOTOGRAPHY BY REGAN BARONI COPYRIGHT ©2020