This Curry Ramen recipe is easy to prepare and super yummy when you crave some Asian food. the dish is 100% plant-based and very low in fat compared to ramen served in restaurants. Give it a try, you will love it!
Preparation Time: 30 mins
Cooking Time: 60 mins
Total Time: 90 mins
Servings: 4 people
Ingredients
Curry broth:
2 tbsp sesame oil
60 g fresh ginger
6 spring onions
4 garlic cloves
6 cm fresh turmeric
2 large carrots
1 white onion
8 shiitake mushrooms
2-3 tbsp white miso paste
3 tsp curry powder or paste
5 tbsp soy sauce
1 nori sheet
2.5 l water
pepper
Crispy Aubergine:
2 aubergine
100 g flour
150 ml oat milk
150 g breadcrumbs
salt
pepper
Additional Toppings:
280 g ramen noodles
sweet corn
edamame beans
sesame seeds
Method
1. Roughly chop the ginger, spring onions, garlic, turmeric, white onion, carrots, and shiitake mushrooms.
2. Heat some sesame oil in a large pot and fry all the vegetables for 5 minutes.
3. Add the miso paste, curry powder and soy sauce.
4. Deglaze with water and let simmer for at least 1 hour. Add the Nori sheet during the last 10 minutes. Then sieve everything, save the soup and keep warm. Season to perfection with miso paste, soy sauce and pepper.
5. Meanwhile, bread the aubergine. Cut the aubergines into 1-2 cm thick round slices and sprinkle with a lot of salt. Let sit for 15 minutes. Thoroughly rinse the aubergine slices and pat it dry. In a large bowl, mix the flour and oat milk. In a different bowl, mix the breadcrumbs with salt and pepper. First coat the aubergine slices in the oat milk-flour mixture, then coat with breadcrumbs. You can either fry the aubergine in some sesame oil or you can bake then in the oven for 25 minutes (use the grill function for the last 5 minutes and turn the slices halfway through).
6. Cook the ramen noodles according to instructions.
7. Put as much as you like of each ingredient into a bowl and pour over the soup (you can use any topping you want). Top with crispy aubergines.
Enjoy!