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Finished Ramen laddled in to a blue bowl on a white table cloth and a spoon next to the bowl. Ramen is topped with half a cooked egg, sliced carrots, red bell peppers and mushroom, also edamame beans and drizzled with red Shiraza.
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Creamy coconut ramen bowl

A quick ramen to liven up your pot noodles
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Japanese
Keyword: coconut milk, ramen
Servings: 2 portions

Ingredients

Broth

  • 500 ml vegetable broth
  • 1 tbsp miso paste
  • 200 ml coconut milk 1/2 can
  • 1-2 package Korean noodles

Toppings

  • 1 soft boiled egg
  • 6 mushrooms sliced and fried
  • ½ pepper thinly sliced
  • 1 carrot thinly sliced
  • 1 tsp shiraza
  • 3 tsp sesame seeds
  • 1 nori sheet cut in 1/4

Instructions

  • Heat vegetable broth and miso, add in coconut milk and cook for 10 minutes.
  • In the mean time, soft boil an egg.
  • Slice carrots and peppers thinly
  • Cook noodles 2-3 minutes in water, drain and set aside.
  • Once your broth has cooked, assemble your ramen bowl.
  • Start with the noodles, divide them equally into the bowls.
  • Ladle the broth on top, then add your veggies, finish off with Nori sheets, sesame seeds and a dash of Shiraza.

Notes

200 ml coconut milk is about 1/2 of a 400g can, but it works really well to freeze the rest to use at a later day.
If I make it for only one person, I cook the same amount of broth and keep the rest in a jar in the fridge for another quick meal. Or freeze to keep it for a few months.
If you follow a vegan diet, check that the shiraza is vegan, or if you are unsure, omit.