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Red Curry Ramen

Red Curry Ramen


This curry ramen is loaded with veg surrounded with a flavorful broth. We used Purple Sweet Potato and Millet Ramen  for this recipe, and it is 100% organic and gluten-free. 

  • 3 shallots
  • 4 cloves garlic
  • ½ tbsp ginger
  • 2 tbsp red curry paste
  • red pepper flakes to taste
  • 2 tsp sesame seeds
  • 1 teaspoon miso paste
  • 1 cup mushrooms
  • 3 carrots
  • 1 red bell pepper
  • 1 package tempeh
  • 1 package Big Green Organics Sweet potato and Millet Ramen
  • 3 heads baby bok choy
  • 4 cups vegetable broth
  • 2 limes
  1. Begin by slicing the shallots, mincing the garlic, and grating the ginger. Add to a pot with about ¼ cup of water.
  2. Chop the carrots, mushrooms, and bell pepper. Add to the pot along with the red curry paste, miso paste, sesame seeds, and red pepper flakes.
  3. Chop the tempeh into slices and add to the pot, cook until ingredients begin to soften.

4. Add the 4 cups of vegetable broth, ramen noodles, and baby bok choy, along with an additional 2 cups of water. Cook until the noodles are done.

5. Serve with lime juice and green onions.

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