Mushroom Curry Ramen
with charred garlic pak choi
Ramen is a popular Japanese dish typically consisting of noodles and different toppings served in broth. While there are many types of ramen, this particular one is a vegan version that's packed with veg and nicely spiced.
Tags:
Calorie Smart
•Quick
•Veggie
•Spicy
•Vegan
•Climate Conscious
Allergens:
Wheat
•Celery
•Mustard
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Mushrooms
1 unit(s)
Lime
1 pack(s)
Coconut Milk
300 grams
Udon Noodles
(Contains Wheat)
1 unit(s)
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Chilli
2 unit(s)
Garlic
1 sachet(s)
Korma Curry Paste
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 sachet(s)
Curry Powder
(Contains Mustard)
Not included in your delivery
to taste
Salt
to taste
Water
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2150 kJ
Energy (kcal)514 kcal
Fat20.6 g
of which saturates15.2 g
Carbohydrate70.5 g
of which sugars13.7 g
Dietary Fiber0 g
Protein15.2 g
Cholesterol0 mg
Salt2.72 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Roughly chop the mushrooms.
- Trim the pak choi then halve lengthways.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Halve the lime. Thinly slice the chilli.
2
- Place a large pot over high heat with a drizzle of oil.
- Once hot, fry the mushrooms and carrot until softened, 5-6 mins. Stir in the curry powder and korma paste and fry for 2-3 mins.
- Pour in coconut milk, stock powder and 400ml water (double for 4p).
- Bring to the boil, cover and simmer for 12-14 mins.
- When the soup has 1 min left to cook, add the noodles to the pot and stir until warmed through, 30 secs.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay in the pak choi. Season with salt and pepper.
- Fry until charred, 2 mins on each side.
- Once charred, add the garlic and fry for 1 min more.
- Add a splash of water, cover with a lid or some foil and leave to steam for another 3 mins.
4
- Season your soup to taste with salt, pepper and a squeeze of lime juice.
- Divide the soup between bowls.
- Top with garlic pak choi and sliced chilli (use less if you don't like spice).
- Cut any remaining lime into wedges and serve alongside.
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