Coconut curry ramen with marinated mushrooms


Total time: 1hr 40m
Preparation Time: 40m

Servings
For 4 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 544 Kcal, 18g Protein, 50g Carbohydrates, 27g Fat


Ingredients

  • Mushroom marinade
  • 80 ml soy sauce
  • 1 tsp ginger, grated
  • 500 g mixed mushrooms
  • 0.5 tsp curry powder
  • 0.5 tsp sambal oelek
  • 1 tsp maple syrup
  • Soup
  • a little oil
  • 1 red onion, chopped
  • 4 tbsp red curry paste (Naturaplan Curry Paste)
  • 400 ml coconut milk
  • 1.4 litres vegetable bouillon
  • Tofu, mushrooms & noodles
  • 200 g tofu, sliced
  • 150 g rice noodles (oder Ramen-Nudeln)
  • 0.5 bunch coriander, finely chopped
  • 1 spring onions, cut into rings
  • 1 tbsp sesame seeds

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Instructions

  • Mushroom marinade

    Cut the mushrooms in half and place in a bowl. Mix together the soy sauce, ginger, curry, sambal oelek and maple syrup. Pour the marinade over the mushrooms, cover and marinate in the fridge for approx. 1 hr.
  • Soup

    Heat the oil in a large pan, sauté the onion. Add the curry paste and cook briefly. Pour in the stock and coconut milk, bring to the boil, simmer for several minutes.
  • Tofu, mushrooms & noodles

    Drain the marinated mushrooms. Heat a lightly oiled griddle, grill the mushrooms all over for 3-4 mins., keep warm. Grill the tofu in the same pan for approx. 2 mins. on each side. Prepare the noodles according to the instructions on the packet, drain and divide between four bowls. Pour the soup over the noodles, add the mushrooms and tofu. Garnish the soup with the coriander, spring onions and sesame seeds.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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