Curry Ramen with Miso Lentils
Saturday, April 6, 2019
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Curry Ramen with Miso Lentils Recipe. Spicy Curry flavored broth, vegetables, noodles, cilantro, basil and maple miso pepper lentils make this a must make vegan ramen. Vegan Gluten-free Soy-free Recipe
Ingredients
∙ Serves 3
Produce
1/4 cup Cilantro and some cilantro, packed stems
1 tsp Coriander, powder
2 cloves Garlic
1 inch Ginger
1/2 cup Lentils, cooked
1 tsp Miso (yellow or use chickpea miso to make soy-free)
1/4 cup Onion or shallots
2 1/2 cups Vegetables
Canned Goods
2 cups Coconut milk
1 cup Water or veggie broth
Condiments
1 good dash Lemon juice
Baking & Spices
1 tsp Curry powder
1 tbsp Maple syrup or 1 tbsp water and 1 tbsp sugar
1/2 tsp Salt
1 Salt and pepper
1/2 tsp Sugar or maple or other sweetener
Oils & Vinegars
1/2 tsp Sesame oil
Other
1 Green chile (hot or mild to preference (remove seeds to ontrol heat if needed))
6 to 8 oz noodles ramen or pad thai ((I use brown rice pad thai))
2 tsp Sambal oelek ((asian chile sauce) or 1 tsp sriracha (reduce for less heat))
1/2 tsp Ground turmeric or use 1/2 inch fresh peeled turmeric root
Ingredients
∙ Serves 3
Produce
1/4 cup Cilantro and some cilantro, packed stems
1 tsp Coriander, powder
2 cloves Garlic
1 inch Ginger
1/2 cup Lentils, cooked
1 tsp Miso (yellow or use chickpea miso to make soy-free)
1/4 cup Onion or shallots
2 1/2 cups Vegetables
Canned Goods
2 cups Coconut milk
1 cup Water or veggie broth
Condiments
1 good dash Lemon juice
Baking & Spices
1 tsp Curry powder
1 tbsp Maple syrup or 1 tbsp water and 1 tbsp sugar
1/2 tsp Salt
1 Salt and pepper
1/2 tsp Sugar or maple or other sweetener
Oils & Vinegars
1/2 tsp Sesame oil
Other
1 Green chile (hot or mild to preference (remove seeds to ontrol heat if needed))
6 to 8 oz noodles ramen or pad thai ((I use brown rice pad thai))
2 tsp Sambal oelek ((asian chile sauce) or 1 tsp sriracha (reduce for less heat))
1/2 tsp Ground turmeric or use 1/2 inch fresh peeled turmeric root