Curry Ramen with Kelp Noodles 🌱 Raw Vegan 💚

Chef’s notes

This raw vegan curry ramen is a vibrant, nourishing dish packed with fresh vegetables and a rich, creamy coconut curry broth. It’s quick to prepare, full of flavour, and the perfect guilt-free comfort food! 🌱 Feel free to use your favourite veggies👩🏼‍🍳

Details

• ⏲️ Prep time: 20 min.
• 🍳 Cook time: 0
• 🍽️ Servings: 2

Ingredients

• 500g or 2 packs kelp noodles
• ¹⁄₂ Lemon juice ( ¹⁄₄ for soaking and ¹⁄₄ for the soup
• Salt
• Fresh vegetables of your choice, such as: 4 medium mushrooms, 4 leaves red cabbage, 2 carrots (julienned or peeled into strips), 1 Celery stick (diced)
  
• 2 cups coconut milk (or coconut cream diluted with water)
  
• ¹⁄₂ flesh of a Coconut (optional, if using fresh coconuts) otherwise more coconut cream
• 1 thumb of fresh ginger
  
• 1 thumb of fresh turmeric
  
• 2 tbsp light miso paste
• 2 pitted dates
• 2 tbsp cashews
• 1 clove garlic
• 1 tsp curry powder or pepper (optional)

Directions

1. Prepare the Noodles: Rinse the kelp noodles thoroughly. Then soak them in warm water with a squeeze of lemon juice and a pinch of salt for 10 minutes to soften.
2. Prep the Vegetables: Thinly slice or julienne carrots, dice celery, thinly cut mushrooms, cut the red cabbage into thin strips.
3. Make the Broth: In a blender, combine the following: 2 cups coconut milk (or coconut cream diluted with water if fresh coconuts are unavailable), ginger, turmeric, ¹⁄₄ juice of 1 lemon, light miso paste, pitted dates, cashews, garlic, salt, curry powder
4. Blend on high speed for about 3 to 4 minutes until the broth is smooth and slightly warm. Do not overheat!
5. Assemble the Ramen: Drain the kelp noodles and place them in serving bowls. Arrange the prepped vegetables on top of the noodles. Pour the warm curry broth over the noodles and vegetables.
6. Serve immediately and enjoy your raw vegan ramen with chopsticks for an authentic touch!