{"id":7770,"date":"2016-05-22T10:50:16","date_gmt":"2016-05-22T14:50:16","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=7770"},"modified":"2019-12-11T02:17:01","modified_gmt":"2019-12-11T07:17:01","slug":"coconut-curry-ramen-noodle-soup-vegan","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/coconut-curry-ramen-noodle-soup-vegan\/","title":{"rendered":"Coconut Curry Ramen Noodle Soup with Crispy Tofu"},"content":{"rendered":"

Step up from your curry flavoured instant or pot noodle with this hearty coconut curry ramen noodle soup<\/strong> with crispy seared tofu, medley of vegetables, enoki mushrooms and chayote\/daikon radish dumplings. This elaborate filling bowl comes ready in just about 40 minutes.<\/p>\n

\"Curry <\/picture><\/p>\n

The days of instant noodle, pot or packaged, are long gone at our place. To be honest, I was never much a fan of them. My mum always saw to it that we never indulged on these junk food \u2014 she would always remind us of how nasty and non-nutritious<\/a> these noodles were. She was right. It was only later when I was a university student living on my own that I occasionally had recourse to the convenience of seasoned instant\u00a0noodle soup \u2014 curry flavour used to be my go-to choice. Nowadays, these precooked dried noodle blocks with the unapologetic MSG-laden seasonings are practically nonexistent in my pantry. Not for the below par nutritional aspect though, but funny enough, I have no time for instant curry ramen! Most of my time is spent devising new recipes and improving my existing ones that convenience food, especially with a nutritional profile ranging from low to naught, find little room on the menu. Cooking as far as possible from a selection of wholesome ingredients, I selectively choose my “junk” convenience food to include a few that do pose reasonable nutritional value, except for the once-in-a-while odd occasion.<\/p>\n

That being said, it does not mean that we no longer eat noodles. We make our own ramen noodles<\/a>. When we are short of time though, these organic sweet potato and buckwheat (soba) noodles<\/a> or some rice noodles fit the bill. In fact, we like all the King Soba range<\/a> of noodles. As for flavouring, a tablespoon of a good miso paste<\/a> diluted in some hot water to make a tasty broth usually do the trick for a quick-fix. However, to rekindle my love for curry flavoured noodles, I recently came up with this coconut curry ramen that Kevin quickly became so fond of that he insisted on making the recipe demonstration.<\/p>\n

\"Curry <\/picture><\/p>\n

If curry and noodles have always been a combo you would grab from a pot noodle, then it’s time you try this homemade version. For this time, we brought a little variation to our homemade noodles recipe<\/a> by swapping the all-purpose flour for whole spelt flour. It worked brilliant and the noodles came out with a subtle nutty sweet taste to them. They married the coconut curry broth to perfection. This has become our new current favourite. The crispy seared tofu adds a nice touch of texture. We recommend sauteing the veggies separately for more flavour and control on the optimum cooking time for each vegetable.<\/p>\n

\"enochi-mushrooms\" <\/picture><\/p>\n

To add a little Mauritian flair to this curry ramen, we tossed in a couple of chayote or daikon radish dumplings<\/a>. We often have a frozen batch of them that we take out and steam to pair with our noodle soups. These dumplings are a common Mauritian favourite with noodles in broth.<\/p>\n

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Check out these related recipes from the blog:<\/h4>\n

Homemade Ramen Noodles<\/a>
\nMauritian Chayote \/ Daikon Radish Dumplings (Niouk Yen)<\/a>
\nHomemade Coconut Milk<\/a><\/p><\/blockquote>\n

Watch the recipe video as Kevin makes this delicious noodle soup.<\/h4>\n