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- Home
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- Recipes
- Soups and stew
- Coconut curry ramen with marinated mushrooms
Coconut curry ramen with marinated mushrooms
Nutrition facts per serving:
- Energy in kcal about 544
- Fat about 27g
- Carbohydrates about 50g
- Protein about 18g
This is needed
This is needed
for 4 people
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
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- 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
And that's how it's done
And that's 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.
