No literally, just tea and soup. Oh, and hot showers and hot cocoa. I basically hibernate like a bear all winter. While John and I don’t agree on all food choices (he hates sweet potatoes, but they’re my only love), we do agree that ramen is where it’s at and frequently seek it out for dinner – especially in the fall and winter. I love how savory and comforting it is, and how amazingly full I get on broth, rice noodles and vegetables. It’s magic.
Origins of Ramen
Ramen is a popular noodle soup in Japan. And while the exact origin is uncertain, it’s thought to have originated in China and been introduced in Japan between the 17th and 20th centuries. You can learn more about the history of ramen here or take a deeper dive with this entire book about it!
Coconut Curry Ramen
I loved making vegan ramen last year and wanted to try it again. But this time, the broth was inspired by our go-to Portland ramen shop, Boxer Ramen. Their vegetarian broth is insanely delicious and has a unique flavor profile. Although I was skeptical at first, the Thai-inspired coconut curry infusion just makes sense. It adds a whole other dimension to the broth – warmth, spice, slight sweetness. I’m in love. Consider this my inspired version that requires just 10 ingredients and roughly 1 hour to make. I hope you guys LOVE this ramen! It’s: HealthySavoryComfortingCurry-infusedPerfectly spicedVegetable-forward& Perfect for colder weather This would make a delicious and comforting meal when you’re craving something light yet satisfying. The toppings and noodles are extremely versatile, so everyone can pick and choose how to style their bowls. This would be delicious on its own or paired with my 20-minute Asian Kale Salad or even these Spring Rolls with Cashew Butter Dipping Sauce. Dream big and eat ramen (new life motto). If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
