Coconut curry ramen with marinated mushrooms

Coconut curry ramen with marinated mushrooms

Total: 1 hr 40 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / people: 544 kcal
, Fat: 27 g
, Carbohydrate: 50 g
, Protein: 18 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mushroom marinade

500 g mixed mushrooms
80 ml soy sauce
1 tsp ginger, grated
½ tsp curry powder
½ tsp sambal oelek
1 tsp maple syrup

Soup

a little oil
1 red onion, chopped
4 tbsp red curry paste
1 ⅓ litres vegetable bouillon
400 ml coconut milk

Tofu, mushrooms & noodles

200 g tofu, sliced
150 g rice noodles
½ bunch coriander, finely chopped
1 spring onion, cut into rings
1 tbsp sesame seeds
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How it's done

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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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