As the weather continues to get colder we are reaching for those warm and hearty meals that will not only warm your soul but satisfy those wholesome cravings.
Nothing beats a giant bowl of nutrient rich ramen, this twist on a classic adds some fire (curry) and our very own pistachio and almond butter for a much needed protein kick and nutty flavour.
Whether you're kicking it solo in lockdown in Victoria, snuggling in for a night with the family or wanting some spicy ramen for your summer evening (each to their own) we have the perfect recipe for you!
Ingredients:
- 1 tsp coconut or olive oil
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4 garlic cloves, finely chopped
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1-inch knob of ginger, finely grated
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4 tbsp green curry paste
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2 tbsp miso paste
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3 cups vegetable broth/stock
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1⁄2 can coconut milk
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90g ramen noodles, uncooked
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150g firm tofu, cubed
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Vegetables of choice: sliced mushrooms, broccoli, spinach
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To garnish: spring onion, coriander, lemon/lime slices
Method:
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In a large pot over medium heat, saute the ginger and garlic until fragrant (around 2-3 minutes).
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Add the green curry paste and miso paste and cook for another minute.
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Reserve a few tbsps of vegetable broth. Add the rest of the vegetable broth and the
coconut milk to the pot and stir to combine.
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In a small bowl, whisk the reserved broth and pistachio almond butter together until well
combined, before adding to the pot.
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Add vegetables and tofu to the pot.
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Allow soup to simmer for 10 minutes.
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While the soup is simmering, cook ramen noodles according to packet instructions.
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Taste the soup and add salt if necessary.
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To serve; divide ramen noodles into two bowls and spoon the green curry soup over the
noodles. Garnish with spring onion, coriander, and lemon or lime slices.
Enjoy and don't forget to check out our Instagram for more incredible creations featuring nut butter! Tag us in any recipes you do recreate so that we can see and reshare with our followers!
Stay safe,
The 99th Monkey crew
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