Curry Ramen Soup
RAW | VEGAN | GLUTEN-FREE
This recipe combines a rich and creamy curry broth with slurpable kelp noodles for a deeply satisfying, plant-based meal. It's easily customized with toppings like crispy tofu, fresh herbs, and a squeeze of lime to create a vibrant and hearty soup.
Total time: 10 mins
Serving: 1
By: Jenny Ross
Broth Ingredients
16 oz water
1 Tbsp miso paste
1 Tbsp tahini
1 clove garlic
1 tsp curry powder
1 green onion
Soup Ingredients
1 cup kelp noodles
1/4 cup sliced red bell pepper
1/4 cup chopped napa cabbage
1/4 cup sliced young thai coconut
1/4 cup zucchini noodles
cilantro and green onion to garnish
Directions
- Blend all broth ingredients in the Personal Blender until well-combined.
- In large bowl, pour the blended broth over the soup ingredients.
- Enjoy fresh!
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