Even though we can already hear the first birds chirping again and the sun blesses us with its presence from time to time, winter is not over yet and at the end of a long day we long for delicious and warming comfort food for dinner. Here we have the perfect recipe idea for you, inspired by Japanese cuisine: a vegan peanut ramen.
Vegan, creamy and quick to prepare: perfect if you're lacking inspiration for dinner!
Often, especially in everyday life, it is difficult to find delicious recipe ideas that are also quick and easy to cook...This is where our ramen recipe comes into play. This vegan recipe is perfect, especially for fans of Asian cuisine, when you need something quick in the evening but still want it to taste fantastic! The consistency is more reminiscent of a creamy pasta dish than a soup and is therefore wonderfully filling and tasty.
This is what you need for the vegan ramen:
4 servings
For the noodle soup:
- 2 TL coconut oil or other oil
- 2 garlic cloves finely chopped
- approx. 1 TL Ginger finely chopped
- 1 EL Thai curry paste
- 3 - 4 cups vegetable broth
- 1 can coconut milk full-fat, 400ml
- 80 G creamy peanut butter or more as desired
- 2 EL soy sauce or Tamari
- 1 EL agave syrup or other sugar, to taste
- some lime juice optional, to taste
- 250 G ramen noodles
Delicious topping: crispy tofu and mushrooms
- 300 G firm tofu cut into cubes
- 1/2 TL turmeric optional
- 2 EL peanut oil or other oil
- 350 G mushrooms sliced
- 1 EL soy sauce or Tamari
- other vegetables as desired
For serving (optional)
- roasted peanuts
- fresh spring onions
Here's how to make a delicious dinner:
1. Heat the coconut oil in a large pot and fry the garlic and ginger for 1-2 minutes. Then add the curry paste and sauté briefly.
2. Next, pour in the coconut milk and broth and bring to the boil. Then stir in the peanut butter, soy sauce and agave syrup. Let the broth simmer for about 10 minutes. Then add the ramen noodles and let it simmer for 5 minutes (or according to the instructions on the packet).
3. While the broth is simmering, continue with the tofu and mushrooms: Drain the tofu well, wrap it in kitchen paper and squeeze it well. Next, cut it into small cubes and optionally season with turmeric or other spices.
4. Heat some oil in a large pan. Fry the tofu until crispy on all sides and fry the mushrooms until golden brown. Then deglaze with a little soy sauce and swirl the pan so that everything gets a nice brown color
5. Serve the finished noodle soup with the crispy fried tofu and mushrooms. This vegan dish can also be garnished with some freshly chopped spring onions and roasted peanuts.
Enjoy! 😋
Tip: We prepared the soup with mushrooms and tofu, but you can be creative with the choice of vegetables and try out your own creations. This vegan dish would certainly taste wonderful with broccoli or zucchini!
