SERVES ABOUT 4 LARGE BOWLS
INGREDIENTS 1 can coconut milk or cream 1 oz. coconut oil 5 cups veggie stock 1 oz. Tamari or coconut aminos 1 cup Snow Peas / Red Chard 1 cup Baby bok-choy 1 Bell or Sweet Pepper 2 packs brown rice ramen noodles (we suggest Lotus Foods) 1-2 stalks of green onion or shallots (chopped) Small handful of hemp hearts 2 whole portobello mushrooms, grilled Sea salt and cracked black pepper 1 tbp. curry powder Dash coriander seed Dash of cumin powder A few dashes of turmeric Fresh cilantro
Get a big soup pot going with the coconut oil. Add garlic once the oil is hot, close your eyes and take in one of the best smells known! Now add the onion, hemp hearts, and spices (except fresh cilantro). Add more oil if needed. Once the onions are translucent, add boy choy, pepper, snow peas and aminos. Quickly stir fry the veggies (about 2-3 minutes). Add the coconut cream. Bring to a simmer and slowly add veggie stock, bringing to a slow simmer each time. Once the remaining stock it added, turn the burner down to medium-low / low and get another pot of water going. Add ramen noodles to water when boiling. Remove and strain with running cold water. Set aside. Get another saute pan going with oil. When ready, add whole mushrooms to pan and grill on both sides. Remove from heat and set aside to rest. Slice when relatively cool.
Add noodles to bowl, cover with curry broth, and top with sliced mushrooms and fresh cilantro. Boom, curry ramen faster than take-out chinese would have took to arrive (Unless you follow the next instructions).
Making Veggie Stock
When making any soup, we recommend using fresh veggie stock, rather than the store bought stuff. You start by simply saving and freezing all your veggie scraps. Bell pepper, celery, onion, carrot ends are a good start. Some work better than others. Veggies such as cauliflower, eggplant, and squashes should be avoided. We’ll make a guide some day. Once you’ve collected enough, simply brown off the veggie remains and add enough water to cover them. Simmer, strain, and save for future creations.
MACRO CONTENT / SERVING
8 P / 11 C / 3 F