Carrot Ginger Yellow Curry Ramen

The flavors in this recipe are fresh and cohesive: a savory hint of curry spice with bright ginger and creamy coconut. But the star of this dish is the ramen noodles - gluten-free and made from a nutritious ancient grain so you can feel good about eating the whole bowl and then maybe another.

Carrot Ginger Yellow Curry Ramen

Course

Main Course
Prep time

15 Mins
cook time

20 Mins
servings

4
Author

@dashofsavory

Ingredients

3 carrots, peeled & chopped into 1-inch pieces
1 small onion, diced
1-inch piece ginger, peeled & quartered
2 cloves garlic, crushed & peeled
2 tbsp olive oil
2 tbsp madras curry powder
2 tsp turmeric powder
2 tsp kosher salt
6 cups vegetable stock
1 14 oz can unsweetened coconut milk
4 cakes Lotus Foods Organic Forbidden Rice® Ramen
2 tbsp olive oil
8 oz sesame ginger marinated baked tofu, cubed & patted dry with a paper towel

Garnish:

red cabbage, shredded
green onion, chopped
toasted sesame seeds

product used in the recipe

Organic Forbidden Rice® Ramen (4 Ramen Cakes)

1

Add carrots, onion, ginger, and garlic to a food processor. Blend until smooth.
2

Heat oil over medium heat in a large heavy bottomed pot. Add the veggie puree to the pot and stir to sauté. Keep stirring until veggies are fragrant and begin to soften (~3 mins). Add curry powder, turmeric powder and kosher salt. Stir to combine and sauté for another 2 mins.
3

Add vegetable stock and stir to combine. Bring mixture up to a boil and reduce to a simmer for 10 mins. Stir in coconut milk and continue to simmer while you cook the noodles. Adjust seasoning with kosher salt.
4

Fill a separate pot with water and bring to a boil. Add noodles and cook for 3 mins until softened. Rinse in cold water and drain well.
5

Meanwhile, heat olive oil over medium high heat in a sauté pan. Add tofu and sauté until crispy and browned (~5 mins). ⁣
6

Ladle soup into bowls and add noodles and tofu. Garnish with cabbage, green onions and toasted sesame seeds. Serve immediately.