Red Curry Kimchi Ramen with Crispy Onions & Basil

Red Curry Kimchi Ramen

with Crispy Onions & Basil

dinner

Tamari Sweet Potato Root Vegetables Pasta Lime Leafy Greens Kimchi Fruit Cabbage Bok Choy Basil Dinner Japanese Nut-Free Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
610
FAT
8g
CARBOHYDRATES
114g
PROTEIN
18g

MAIN INGREDIENTS

  1. 1 oz fresh ginger
  2. 1 garlic clove
  3. 1 sweet potato
  4. 6 oz baby bok choy
  5. 1 tbsp white miso paste
  6. 2 tbsp red curry paste
  7. 1½ tsp tamari
  8. 10 oz fresh ramen noodles
  9. 1 lime
  10. ½ oz fresh basil
  11. 3.5 oz vegan cabbage kimchi
  12. ¼ cup crispy onions
  13. 1 tsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large pot
  • Medium saucepan

INSTRUCTIONS

1
Prepare the produce

Bring a medium saucepan of salted water to a boil for the ramen noodles. Peel and mince the ginger and garlic. Peel and dice the sweet potato. Roughly chop the baby bok choy.

2
Make the broth

Heat 1 tsp vegetable oil in a large pot over medium-high heat. Add minced ginger and minced garlic, and cook until fragrant, 1 to 2 minutes. Add white miso paste, red curry paste, and tamari to the pot and stir. Add diced sweet potato and 3 cups water, and bring to a boil. Reduce heat to low and let broth simmer until you’re ready to serve.

3
Cook the noodles

Add ramen noodles to the medium saucepan of boiling water and cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

4
Serve

Cut the lime into wedges. Tear the basil leaves. Add chopped baby bok choy to the pot with the simmering broth and cook until bright green, 2 to 3 minutes. Divide cooked ramen noodles between bowls. Top with red curry broth, kimchi, crispy onions, and torn basil leaves. Serve with lime wedges. Enjoy!