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A hearty soup made with the most delicious and nourishing ingredients? Yes, please! I put together some of my all-time favourites to make this delicious Peanut Butter Ramen. The result is an incredible and super quick vegan lunch or dinner option that you and your family will love!
Whenever I think of comforting food, one of the first things that come to my mind is soup. It doesn't matter that is a warm meal, I'll take it even if it is summer or winter, if is scorching hot or freezing cold. I'm an absolute soup lover.
I came up with this recipe one of those days I had been craving comforting food. And since, I didn't have much time to go to the market I just wandered around my kitchen looking at what was already there.
You know I love Asian cuisine, so there is always some sort of Asian ingredient lingering in my pantry. This time I found some curry paste and a pack of ramen noodles. I also had some mushrooms, tomatoes, and spinach in the fridge ready to be used.
Ramen noodles are usually cooked in a rich broth along with other veggies. And you've probably seen a lot of ramen recipes made with pork and other meats. We are definitely keeping those ingredients out of the equation but we are adding a bunch more to get the right consistency and loads of flavour.
I knew the curry paste wouldn't cut it so I went wandering a bit more and found a jar of peanut butter. This might seem like an odd choice to some. But believe me, peanut butter is magic when you want to add a rich creamy texture to your Asian dishes.
Also, peanut butter has a ton of nutrients, is high in fiber, vitamin E, antioxidants, and healthy fats. And it is a great source of plant-based protein, which makes it really easy and handy to hit your protein intake goals.
I used coconut milk and vegetable broth as a base for the soup. Then, I added garlic, ginger, soy sauce, maple syrup, and the curry paste. This is a bomb of flavours! You are going to love how delicious it turns out.
We now have the perfect broth to keep building on. The vegetables I had in the fridge were perfect for this soup. With this combo we add a few more nutrients, we get a lot more texture and a whole lot of delicious and comforting flavours.
I added some sliced scallions to really get those Asian flavours pumping. And last but not least, I threw in the ramen noodles. I cook the noodles towards the end so I don't over do them. Ramen noodles do not require too much time to cook, you will have them ready in whiff.
Serve this delicious soup while it is hot and steamy. Sprinkle some chopped roasted peanuts to get some crunchy bits in there. And it is always nice to have a lime wedge as well for a few drops of zesty flavour!
For the broth
For the veggies
For the noodles
For the topping
Total servings 4
|Amount Per Serving|
|Calories 498||From Fat 272|
|% Daily Value*|
|Total Fat 30g||46.5%|
|Saturated Fat 14g||70.7%|
|Trans Fat 0g|
|Total Carbohydrate 50g||16.6%|
|Dietry Fiber 7g||29.5%|
|Vitamin A 0µg|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.55mg||27.3%|
|Vitamin C 21.75mg||36.2%|
|Vitamin D 10.21IU||2.6%|
|Vitamin D2 0.23µg|
|Vitamin D3 0µg|
|Vitamin E 5.36mg||17.9%|
|Vitamin K1 218.31µg||272.9%|
|Folic Acid 0µg|
|Pantothenic acid 1.85mg||18.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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