One of my favorite food trends is ramen. It will never go out of style for me. Much like oysters, I could eat ramen every day of the week and be perfectly happy. I love the anticipation of diving into a bowl full of noodles, veggies and meat all marinating in a flavorful broth. That first sip is true magic, isn’t it?
I tend to go out for ramen more than I make it at home, but I became inspired when I saw some beautiful baby bok choy at the market the other day. And, while I love meat in my ramen, I thought I’d attempt a meatless version loaded with diced sweet potatoes and zucchini. It’s delicious! If you have the time, let the broth sit overnight, because 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.
You should also check out my Spicy Sriracha Ramen that I made last year.
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Vegetable Curry Ramen
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 or chicken broth
1 13-ounce can coconut milk
1/2 tablespoon fish sauce
1/2 tablespoon brown sugar
Cilantro, roughly chopped for garnish
1 red onion, diced
Lime wedges, 1 per bowl
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.