A vegetarian ramen noodles bowl (in 20 minutes). It’s true. Just 20 minutes.
I felt so inspired after making Half Baked Harvest’s Thai Coconut Chicken Ramen with Peanut Butter bowl that I was moved to make my own vegetarian version.
Don’t get me wrong, I love me some thai coconut chicken. It’s delicious. It’s that sweet and salty goodness I love so very much, especially in the cooler months (hello, fall! You’re finally here!).
But, one day I was really craving the ramen bowl and realized I didn’t have any chicken. I also realized that I happened to have extra mushrooms in my fridge. And, because we do our very best not to waste food – it can be a struggle – I thought, why not simply use the extra mushrooms and greens and make it a veg bowl?
And, here we are. I could go on and on about this bowl. I’ve made it multiple times and it’s certainly a staple in my fall and winter cooking repertoire. It’s also a nice go-to when you have guests for dinner; it seems like a much fancier bowl than it is.
Like I said, it takes merely 20 minutes to make! Name a quicker dinner recipe. Actually, please do, because I’ll make it next time we have guests over.
Okay okay, let’s get to the recipe!
This one, like I said, is a 20-minute recipe. I highly recommend washing off your veggies in advance so that they’re prepped and ready to go. But if not, simply rinse them off before you start cooking and set them aside. Easy peasy.
In a large pot, combine your broth, coconut milk, coconut aminos, honey, peanut butter, and curry paste. Stir to combine. Add in your mushrooms, ginger, and garlic. Set over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer for about 15 minutes.
Bring your soup to a boil over high heat and stir in your noodles, lime juice, spinach, cilantro, and basil. Let sit until noodles are soft, about 5 minutes.
Ladle the soup into bowls and top with peanuts. For an extra zing, roast your peanuts while your soup is cooking. Once cool, chop them up and add them to your soup bowl. Optional additional garnish: extra cilantro/basil.
In a large pot, combine your broth, coconut milk, coconut aminos, honey, peanut butter, and curry paste. Stir to combine. Add in your mushrooms, ginger, and garlic. Set over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer for about 15 minutes.
Bring your soup to a boil over high heat and stir in your noodles, lime juice, spinach, cilantro, and basil. Let sit until noodles are soft, about 5 minutes.
Ladle the soup into bowls and top with peanuts. For an extra zing, roast your peanuts while your soup is cooking. Once cool, chop them up and add them to your soup bowl. Optional additional garnish: extra cilantro/basil.
What other fall flavors are inspiring you to cook these days? I’m alllll about that butternut squash!
Please note, this recipe is based on and inspired by Half Baked Harvest’s Thai Peanut Ramen Chicken bowl.
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