Vegan Coconut Curry Ramen

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Vegan Coconut Curry Ramen. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Vegan Coconut Curry Ramen is one of the most popular of current trending meals in the world. It's easy, it's quick, it tastes yummy. It's enjoyed by millions daily. Vegan Coconut Curry Ramen is something that I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Vegan Coconut Curry Ramen, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan Coconut Curry Ramen delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan Coconut Curry Ramen is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegan Coconut Curry Ramen estimated approx 60 min.

To begin with this recipe, we must prepare a few components. You can cook Vegan Coconut Curry Ramen using 12 ingredients and 8 steps. Here is how you cook that.

Pues sí, parece que últimamente nos ha dado por el ramen... debe ser el frío que esta llegando! El cuerpo nos pide sopa calentita! Este va dedicado especialmente a @veggie_sweet, que pidió una receta asiática para su reto de los #LosMartesVegan

#MiRecetario

Ingredients and spices that need to be Prepare to make Vegan Coconut Curry Ramen:

1. 1 Litro Caldo Verduras
2. 400 ml Leche de Coco
3. 4 Cucharadas Pasta de curry
4. 1 Zanahoria
5. 1 Cebolla
6. 2 Dientes ajo
7. Trocito Jengibre
8. 250 gr Setas Portobello
9. 400 gr Calabaza
10. 1 Brócoli
11. 1/2 Coliflor
12. 400 gr Noodles

Instructions to make to make Vegan Coconut Curry Ramen

1. Lavamos y cortamos ls setas en láminas. Las sofreímos ligeramente en aceite bien caliente.
2. Reservamos ls setas aparte, mientras hacemos el sofrito con la zanahoria, cebolla, ajo y jengibre picados.
3. Añadimos la calabaza cortada en cubos y sofreímos moviéndolo durante 10 minutos.
4. Añadimos la pasta de curry (o curry en polvo) y sofreímos ligeramente. Enseguida echamos el caldo de verduras, el brócoli y la coliflor.
5. Añadimos también la leche de coco y llevamos a ebullición. Dejamos hervir lentamente al menos diez minutos, hasta que las verduras estén a nuestro gusto. Añadimos las setas en el último minuto.
6. Cocinamos los noodles aparte, y colocamos cada ración en un bol grande con las verduras cocinadas, y bañamos con el caldo.
7. Aliñamos a gusto con cebollino, chiles, lima, pimienta, salsa de soja...
8. Disfrutad!

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