COCONUT RAMEN NOODLE SOUP

by The White Chestnut October 2, 2017 0 comment
COCONUT RAMEN NOODLE SOUP

One of my favorite dish in autumn and winter is coconut ramen noodle soup, so heartwarming and delicious, it just warm me up and gives me that hygge feeling.

Love ramen noodles, they work with so many combinations it is a great alternative to vegetable soups, just throwing a few ingredients and the lunch or dinner is done, also this recipe is amazing if you want something a little bit more satiating than a soup.

Coconut ramen noodle soup

This coconut ramen noodle soup is super creamy, savory because of the marinated mushrooms and the chopped spring onions along with the coriander bring some freshness to the dish.

I love the toasted mango tofu, the combination of flavors coconut-mango is so delicious.

Recently I´ve been trying healthy tofu with different flavors, this mango one is one of my favorites along with the olive and basil ones. I never liked tofu, but I am just totally in love with these ones, also, it doesn’t have any nasty ingredients in the list.

Coconut ramen noodle soup

I´ll link the brand below, just because I love so much the flavor and ingredients, it is hard to find a good brand that offers healthy and yummy tofu.

I really hope you enjoy this recipe, feel free to send me more ramen noodles soup ideas, I have a long autumn winter to try new recipes 😉


INGREDIENTS:


for the marinated mushrooms:

500g portobello mushrooms

1 tsp maple syrup

1/3 cup soy sauce

1/2 tsp curry powder

1 tsp grated ginger

for the coconut ramen:

ramen of your choice for 2 serves

1 tin coconut milk

1 glass of water

200g mango tofu

fresh coriander

spring onions

2 tsp of each black and white sesame seeds

fresh chilly

a juice of a lemon


preparation time: 15 minutes

total time: 30 minutes

serving size: 2 serves


METHOD:


To prepare the marinated mushrooms I usually make it the day before and leave it overnight. To make them, in a bowl mix all the ingredientes listed above for the marinated mushrooms and cover the bowl, leave it in the fridge overnight.

The next day you have these delicious and savory marinated mushrooms ready to have with the ramen.

All right, let´s make the coconut ramen noodle soup, follow the packing instructions but instead of just water add the water and the coconut milk so you´ll get this creamy coconut ramen noodle soup texture.

Whilst the ramen is cooking toast the tofu cubes, and chop the spring onions and chilly.

To serve, add into a serving plate some coconut ramen noodle soup, mushrooms, tofu, spring onions, chilly and add some fresh coriander, top it all with sesame seeds and some fresh lemon.

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