Easy Creamy Spinach Vegan Ramen
Super creamy and delicious spinach broth poured over ramen noodles.
Servings: 4
Calories: 277kcal
Ingredients
- 1/2 Block(8oz) Silken or firm tofu
- 1 Can(14 oz) Full fat coconut milk
- 2 Tablespoons Green or yellow curry paste, vegan
- 4 Cups Fresh spinach
- 1 Tablespoon Neutral oil, I used canola
- 1 Large Shallot, diced
- 4 Cloves Garlic, chopped
- 3 Cups Vegetable broth
- 1 teaspoon Agave syrup
- Salt and pepper to taste
- 6 Ounces Ramen noodles, vegan
Optional Toppings
- Fried shallots
- Wilted spinach
- Sesame seeds
- Chives
Instructions
- Start the broth first. Add the tofu, coconut milk, curry paste, spinach and a few pinches of salt to a blender. Blend on high, scraping down the sides as needed until the mixture is completely smooth. Set aside.
- In a large pot, heat the oil on medium. Add the shallot and garlic. Sauté, reducing heat as needed, until the shallot is translucent. About 2 minutes.
- Pour the spinach broth you made into the pot and stir to combine. Then add the vegetable broth, agave and a pinch of salt and pepper.
- Bring the broth to a simmer, reduce heat to medium low, then let simmer for 10 to 15 minutes, stirring every few minutes.
- While the broth simmers, cook your ramen noodles separately, according to package directions. Drain when done.
- Once your broth has simmered for 10 to 15 minutes, taste and adjust seasonings, adding more salt and pepper if needed.
- Divided the ramen noodles into 4 bowls and then pour the broth over the top of the noodles. Top with any desired toppings and serve immediately.
Video
Nutrition
Calories: 277kcal | Carbohydrates: 35g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1596mg | Potassium: 277mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4375IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 3mg