15 Min Vegan Curry Ramen
Ingredients:
- 2 packs of ramen noodles
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 cup bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- 1/2 cup HOPE Thai Coconut Curry Hummus
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon sambal chili paste (adjust to taste)
- juice of one lime
- 2 tablespoons soy sauce
- Optional toppings: chopped green onions, chili flakes, sesame seeds, cilantro, tofu, lime wedges
Directions:
Cook the ramen noodles according to package instructions (don’t use the flavor packet), then drain and set aside.
In a large pot, pour in 2 cups of vegetable broth and the coconut milk. Bring the mixture to a simmer. Add the chopped bok choy and sliced shiitake mushrooms to the pot, stirring occasionally until they begin to soften.
In a small bowl, mix the HOPE Thai Coconut Curry Hummus, grated garlic and ginger, curry powder, turmeric, sambal, lime juice, and soy sauce to create the sauce base.
Add the sauce base to the pot, stirring well to combine. Let the curry simmer for about 5 minutes to allow flavors to meld.
Taste and adjust the seasoning as needed. If you prefer a spicier or tangier flavor, add more sambal or lime juice accordingly.
Divide the cooked ramen noodles among serving bowls. Ladle the curry broth, vegetables, and mushrooms over the noodles.
Garnish with optional toppings such as chopped green onions, cilantro, tofu and lime wedges. Enjoy!
