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Curry Ramen with Miso Lentils Recipe. Spicy Curry flavored broth, vegetables, noodles, cilantro, basil and Maple Miso Pepper Lentils make this a must make vegan ramen. Vegan Gluten-free Soy-free Recipe
Sometimes recipes just come about without any plans. I was standing around in the kitchen wondering what to cook, to use up some of the veggies in the fridge and the lentils. I have plenty of dals with veggies or just veggies in some sauce. So it was time to change up the format.
I have ramen on list of to dos, but I am not a big fan of mushrooms. I was going through the to do list in my head (which is not necessarily efficient because the list in my head is always changing), Something clicked and this curry ramen ended up in our bowls for dinner. Loads of flavor, spicy or not to preference and add any vegetables you like. The lentils bring the bowl together. The lentils are simmered in miso, maple and pepper for a sweet savory umami topping. You can use mushrooms or tofu instead. Top generously with basil, cilantro and sprouts or other garnishes.
The curry paste is like a generic Indianish curry paste. Ginger, garlic, onion, curry powder*/garam masala, cilantro and chile. The paste is fried then simmered with coconut milk or other non dairy milk. Then served with cooked noodles. It also be served with rice or other cooked grains. Crunchy herb garnishes, Sprouts, Miso Lentils, or some crunchy lettuce or cucumber to tame the heat, pair well with the bowl.
(* Curry powder is a Western spice blend which usually has turmeric and more of cinnamony profile. Garam Masala is a traditional Indian spice blend that does not contain turmeric, and is smokier and earthier flavor profile. You can use either in this recipe and adjust flavor to taste by adding a pinch more cinnamon or cardamon, reducing turmeric etc).
This bowl is Amazing!. If you make it, do let me know in the comments about how you served it, and also rate the recipe.
More Bowls of Goodness ….
- Turmeric Lentil Seed Fritter Bowl with Tahini Dill Dressing
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa
- Moroccan Chickpea Carrot Bowl with Turmeric Cauliflower Rice
- Shawarma Chickpeas, Sweet Potato Buddha Bowl
- Quinoa Cauliflower Bowl with almond Sriracha sauce
- Chickpea Aloo Chaat Bowl with Date Tamarind Chutney
- Chickpea Curry Bowl with spiced potatoes.
Assemble your bowl with cooked noodles of choice or rice, cilantro, basil, pepper flakes
And some lentils.
Video:
Vegan Curry Ramen with Miso Lentils
Ingredients
Curry paste
- 1 inch ginger
- 2 cloves of garlic
- 1/4 cup chopped onion or shallots
- 1 tsp coriander powder
- 1 tsp curry powder or 3/4 tsp garam masala
- 1/2 tsp ground turmeric or use 1/2 inch fresh peeled turmeric root
- 1 green chile, hot or mild to preference (remove seeds to ontrol heat if needed)
- 1/4 cup packed chopped cilantro and some cilantro stems
- 2 tsp sambal oelek, (asian chile sauce) or 1 tsp sriracha (reduce for less heat)
Ramen:
- 6 to 8 oz noodles ramen or pad thai, (I use brown rice pad thai)
- 2.5 to 3 cups of vegetables, chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc
- 2 cups coconut milk, or use 1 14 or 15 oz can
- 1 cup water or veggie broth
- 1/2 tsp salt or to taste
- 1/2 tsp sugar or maple or other sweetener
- a good dash of Lemon juice
Miso maple lentils
- 1/2 cup cooked lentils
- 1 tbsp maple syrup or 1 tbsp water and 1 tbsp sugar, use 2 tsp for less sweet
- 1 tsp or more miso, yellow or use chickpea miso to make soy-free
- 1/2 tsp sesame oil
- salt and pepper
Instructions
- Blend the ingredients under curry paste in a small blender or processor, until coarsely crushed. Alternatively, mince the ingredients and mash them in a mortar and pestle.
- Cook your noodles according to package instructions. Rinse in cold water and set aside.
- Heat oil in a saucepan. Add the curry paste and fry for 2 to 3 minutes.
- Add coconut milk, water, salt and longer cooking vegetables such as cauliflower, carrots peppers.
- Bring to a boil and cook for 4 mins. Add broccoli and mix in. Taste and adjust salt. Add sweetener to preference.
- Add a dash of lemon, add more water for more broth to preferred consistency,and simmer for a few minutes until the vegetables are tender to preference and broccoli is bright green.
- Take off heat. Add to serving bowl. Add a generous serving of noodles. Garnish liberally with cilantro, basil, scallions or sprouts. Add some miso lentils.
Miso Maple Pepper Lentils:
- Combine well drained lentils with miso, maple, and sesame oil in a skillet over medium heat. Add salt to taste and good dash of pepper and mix well to distribute the miso. Cook for 3 to 4 minutes. Serve over the ramen.
Video
Notes
Use sliced mushrooms instead of lentils to make miso mushrooms. Cook the mushrooms in oil for a few minutes before adding the maple and miso. Use other non dairy milk for variation, and add coconut oil or sesame oil to the broth for flavor. Serve with rice or other cooked grains. Nutrition values are approx 1 of 3 Serves using Brown Rice pad thai noodles and lite coconut milk
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this at least 5 times over the past few months. Just love it! I usually roast tofu to go with it for protein instead of the lentils. My husband loves it too!! It’s on our regular dinner rotation 🙂 Thanks so much for the recipe! This is my first time posting but I’ve been making your recipes for a few years and also own your cookbook! I’m a huge fan!
AWesome! so glad to hear from you!
Just made this recipe and it was so satisfyingly tasty! I changed the spices a bit since my sister gifted me a spice mix with fenugreek (from Morocco) so I used that as well..but overall the combo was really delicious. Will definitely make again..thank you!
thats awesome!
I made a double batch because we need leftovers for lunches. I used one can coconut milk and one can filled with almond milk to cut the fat. It was delicious! We had carrots, cauliflower, broccoli, red pepper, zucchini, and enoki mushrooms. I also used 2 cups of Better Than Bouillon veggie broth. My lentils were Italian cooked lentils in a can I bought at Big Lots. I often use them when I need a small amount of lentils.
Just finished a big bowl of this ramen. It literally explodes in your mouth!! Savory broth with good heat -3 jalapenos- a burst of sweet -I made miso black beans- and each veggie stands on its’ own -carrots broccoli green & yellow beans red bell pepper spinach and brussel sprouts- topped off by nice crunchy maitake mushrooms and chewy ramen noodles. My stomach has a REALLY BIG smile right now. Nest time i’ll tone down the heat to see how many of my meat eating friends want to keep their little flavor packets in their ramen! and to think your book is coming this week. Can’t wait. Thanx for ALL you do!! You need a few more stars for the raings!
This was AMAZING! I doubled the recipe for the 3 of us. I used what I had on hand – carrots, red/yellow/orange peppers, and broccoli. I used one can of full fat coconut milk and 1 can of light. For the miso lentils I used Trader Joes packaged steamed lentils. I didn’t have yellow miso so I used the white. The lentils were sweet and delicious. I added a little extra lemon juice and salt at the end and it was absolutely perfect!
Awesome! yes the lentils are the sweet earthy topping for the spicy broth. You can also add some liquid smoke to the lentils for smoky sweet lentils.
This was wonderful! My husband said I could make this every night. I used 2 green chillies and carrot, red pepper, courgette, chard and kale as that’s what I had in the fridge. I used green lentils as we had brown last night. Will definitely double the miso lentils next time. Topped the bowls with lots of fresh coriander and sliced spring onions. Thank you for such a fantastic recipe!
Awesome!!
Richa, my daughter flew home and she requested this was the meal I bring to the airport because she knew she would be hungry by the time she landed. She ate it in baggage claim while we waited for luggage..:) She loved it. Many thanks!
Thats amazing! She is super lucky!
What type of lentils did you use and how’d you cooked them? Super stoked to try this tomorrow!
any brown lentils, spanish or indian (whole masoor). I cook them in a saucepan over medium heat with just water a pinch of salt for about 25 to 28 minutes until they are just done but not too squishy.
Made this last week for the first time and was absolutely FLOORED Richa! It’s so delicious. We only had carrots, onions and kale on hand for veggies but it was amazing!!!
Planning to make it again this week. Thanks so much! 🙂
Just made this for dinner and it’s so nice I’ll make it again in the future for sure. I didn’t serve with additional rice though, the mountain of noodles was enough 🙂
I was a bit confused by the references to broccoli in the recipe instructions though – I can’t see a reference to it in the ingredients list?
yay! you dont need rice. its to serve with either noodles or with rice if you dont want to serve with noodles