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

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Mushroom marinade

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

Soup

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

Tofu, mushrooms & noodles

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

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.

How-tos

Cleaning mushrooms

Cleaning mushrooms

Peeling ginger

Peeling ginger

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