INGREDIENTS
2 tablespoons canola oil
8 ounces (225 g) cremini, shiitake or white button mushrooms, thinly sliced
fine sea salt and freshly ground black pepper
1 cup (150 g) corn kernels, fresh, frozen, or canned
1 teaspoon toasted sesame oil, plus more for drizzling
½ medium yellow onion, finely diced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 teaspoons mild yellow curry powder
5 cups (1.2 liters) vegetable broth, store-bought or homemade
1 cup (240 ml) canned lite coconut milk
1 tablespoon tamari or soy sauce, plus more to taste
2 medium carrots, peeled and cut into matchsticks or shaved into thin ribbons
1 or 2 (4-ounce/115 g) packages ramen noodles, seasoning packets discarded
Topping (Optional)
Soft-boiled eggs
Thinly sliced scallions
fresh cilantro, chopped
hot chili oil or chili crisp
PREPARATION
1. Cook the mushrooms and corn: Heat the canola oil in a medium saucepan over medium-high heat. Add the mushrooms and sauté until golden, 5 to 7 minutes. Season lightly with salt and pepper. Transfer the mushrooms to a plate. Add the corn to the pan and cook for several minutes, until heated through. Transfer the corn to the plate with the mushrooms.
2. Make the soup: In the same saucepan, heat the toasted sesame oil over medium-low heat. Add the onion and sauté just until softened, 3 to 5 minutes. Add the ginger, garlic, and curry powder and stir until fragrant, about 1 minute. Stir in the vegetable broth, coconut milk, and tamari and bring to a simmer. Once simmering, cook for 2 to 3 minutes to let the flavors meld. (Mmm . . . smells good, doesn’t it!?) Give it a taste and add salt or more tamari, if needed.
3. Cook the carrots and noodles: Add 4 cups (950 ml) water to a separate medium saucepan, if using one pack of ramen noodles; add 8 cups (1.9 liters) water if using two packs. Bring the water to a boil over medium-high heat and add the carrots. Cook the carrots for 2 to 3 minutes. With a slotted spoon, transfer the carrots to the plate with the mushrooms and corn. Skim any foam from the water. Keep the pot of water at a boil. Add the ramen noodles and cook according to the package directions. Once done, drain the noodles.
4. Ladle the broth into two bowls. Use tongs to divide the ramen noodles between the bowls and then top with the mushrooms, corn, and carrots. Garnish with any or all of the toppings.
Michelle’s Tips
1. For any leftover coconut milk, store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
2. Freestyle it – Substitutions for ramen noodles: rice noodles, soba noodles, zoodles (zucchini noodles)
Recipe courtesy Michelle Braxton from her cookbook “Supper With Love: Supper With Michelle as well as connect with her on Instagram, Pinterest and Facebook.
Reprinted by permission of Harvest, an imprint of HarperCollins Publishers. Photo credit Erin Scott.
This recipe contains links that if clicked, we may earn a commission.
