Green Curry Ramen

🥘 Ingredients

• fresh ramen noodles 10 oz
• shelled edamame 8 oz
• vegan-friendly Thai green curry paste 4 tbsp
• full-fat coconut milk 1
• low-sodium vegetable broth 4 cup
• water 1 cup
• soy sauce or tamari 2 ½ tbsp
• silken tofu 1
• medium carrots 3
• mung bean sprouts or more shredded carrots 2 cup
• Agave nectar or sugar
• roasted sesame seeds 2 tbsp
• scallions 2-3
• crispy fried shallots ¼ cup
• Chinese chili crisp
• medium lime 1

1. 1

   Gather: fresh ramen noodles , shelled edamame , vegan-friendly Thai green curry paste , full-fat coconut milk , low-sodium vegetable broth , water , soy sauce or tamari , silken tofu , medium carrots , mung bean sprouts or more shredded carrots , Agave nectar or sugar . For the toppings: roasted sesame seeds , scallions , crispy fried shallots , Chinese chili crisp , medium lime .
2. 2

   Prepare your side salad, if you’re making one.
3. 3

   Read your noodle package—if it says cook for 2 minutes , you’ll cook them in step 5 with the other ingredients. If it needs more than 2 minutes (or you’re using dried noodles), bring a pot of water to a boil and cook according to the package instructions.
4. 4

   Cook the edamame using the package instructions, or simply defrost: add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry.
5. 5

   Heat a Dutch oven or large saucepan over medium heat for 2 minutes. Add the green curry paste and coconut milk. Stir until the paste is fragrant and fully incorporated, about 1 to 2 minutes. Pour in the vegetable broth, water, and soy sauce. Bring to a gentle simmer and simmer for 4-5 minutes , stirring occasionally. While this simmers, chop the tofu. Carefully remove the tofu block from the package, then cut into ¼- to ½-inch ( timer cm) cubes as best you can (it’s okay if some falls apart).
6. 6

   Stir in the shredded carrots and mung bean sprouts, and cook undisturbed for 2 minutes . Add the fresh ramen noodles and cook for 1 minute.
7. 7

   Add the edamame, and cook for 1 minutes . Gently stir in the silken tofu to warm (and your noodles if cooked separately). Taste the broth, adding more soy sauce for salty savoriness or a drizzle of agave nectar as needed to balance.
8. 8

   Ladle the soup into bowls. Garnish with sesame seeds and scallions, as well as crispy fried shallots and/or a drizzle of chili crisp, if using. Serve with lime wedges for squeezing on top and with your side salad, if you made one.