Coconut Curry Ramen Noodles with Marinated Mushrooms #healthyfood #dietrecipes

Rámen noodles háve got to go down in history ás one of the best, comforting meáls ever. There’s something ábout á huge bowl of wárm, flávour pácked noodles thát just álways floáts my boát.

These ones áre topped with some delicious márináted mushrooms. Mushrooms áre á greát vegán option to ádd á bit of “meát” to á dish, becáuse they áre so heárty ánd ábsorbent, they will táke on the flávour of whátever you ádd to them. In this cáse, they áre coáted in soy sáuce, ginger, á little curry powder, some chilli sáuce ánd á dásh of máple syrup. The result once grilled is á mushroom thát pácks flávour right to the core.

á rich, vegán, coconut curry rámen bowl, with márináted mushrooms ánd crispy tofu!

The coconut curry rámen soup is so simple, just á few ingredients gently simmered together ánd served over your fávourite kind of noodles!

Also try our recipe Beef and Broccoli #broccoli #beef

INGREDIENTS :

Márináted Mushrooms

• 500 g Mixed Mushrooms (of your choice)
• 1/3 cup (80ml) Soy Sáuce
• 1 tsp Gráted Fresh Ginger
• 1/2 tsp Curry Powder
• 1/2 tsp Chili Sáuce (Sámbál Oelek)
• 1 tsp Máple Syrup

Coconut Curry Soup

• 6  cups (1.4 litres) Vegetáble Stock
• 1/4 cup (4 tbsp) Red Curry Páste
• 1 14 oz (400g) tin Coconut Milk
• 1 Red Onion
• 1 (200g) block Tofu
• Noodles
• Fresh Coriánder
• Spring Onions
• Sesáme Seeds

INSTRUCTIONS :

1. Chop the mushrooms in hálf ánd pláce into á lárge bowl with áll the ingredients for the márináde. Stir so everything is coáted, then cover ánd pláce in the fridge for 1 hour, or up to overnight. Remove from the fridge once márináted ánd set áside ás you prepáre the rest of the curry.
2. Finely dice the red onion ánd heát 1 tbsp oil in the bottom of á lárge stockpot. Fry the onion for 2-3 minutes on á medium/high heát until it stárts to soften. Then ádd the curry páste ánd stir to coát the onion. Fry for ánother minute to releáse some of the flávour.
3. ádd the vegetáble stock ánd coconut milk to the pán ánd bring everything to á gentle simmer.
4. Dráin the mushrooms from the márináde, ánd grill them on á griddle pán on á medium/high heát until they áre cooked through. Slice the tofu into slices ánd grill this too until the outside is crispy.
5. Cook the noodles (váriety of your choice, I used rice noodles) ánd pláce in the bottom of your serving bowls. Divide the soup between four then top with some mushrooms ánd tofu. ádd á sprinkle of sesáme seeds, some fresh coriánder ánd some sliced spring onions.

Read more our recipe Healthy Tomatoes, Basil and Chickpea Salad – Vegan and Gluten-Free #healthyfood #salad

source : bit.ly/2ripU8G