Same with the miso.ģ.) I would have liked suggestions on how much coconut sugar/turmeric/sesame oil to add when adjusting the seasonings. It was redder than the photo above, and too hot! I would have liked to know what brand Minimalist Baker used/recommends. Medium-high on my stove was hot enough to scorch the garlic despite constant stirring… and it haunts my broth.Ģ.) I used yellow curry paste. My main suggestions for improvement are:ġ.) Be careful sauteing the onions, ginger, and garlic. It turned out pretty good for a first try. I have the great fortune to live near Portland and know, firsthand, how awesome Boxer Ramen Coconut Curry Ramen is! I was very excited to find this recipe, I wanted to surprise my vegetarian & vegan daughters with a care package of their own! I’m in love.Ĭonsider this my inspired version that requires just 10 ingredients and roughly 1 hour to make. It adds a whole other dimension to the broth – warmth, spice, slight sweetness. Although I was skeptical at first, the Thai-inspired coconut curry infusion just makes sense. Their vegetarian broth is insanely delicious and has a unique flavor profile. But this time, the broth was inspired by our go-to Portland ramen shop, Boxer Ramen. I loved making vegan ramen last year and wanted to try it again. You can learn more about the history of ramen here or take a deeper dive with this entire book about it! Coconut Curry Ramen And while the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries. I love how savory and comforting it is, and how amazingly full I get on broth, rice noodles and vegetables. While John and I don’t agree on all food choices (he hates sweet potatoes, but they’re my only love), we do agree that ramen is where it’s at and frequently seek it out for dinner – especially in the fall and winter.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |