Curry Ramen

Method3 steps · about 10 min

1. 1

   Step 1: Use the author’s plant-based choices: one vegan shoyu OR shio instant-ramen (1 packet) packet with its seasoning, 80–100 g thinly sliced vegan beef and one vegan Japanese curry roux cube. In a small suitable pot over medium-high heat, sauté all 60 g sliced onion, using a little neutral oil only as needed to prevent sticking. Add the selected vegan beef and cook according to its product instructions. Add all 2 cups water and bring to a boil. Add the complete packet of noodles and its seasoning and cook for about 2 minutes, until the noodles loosen. Reduce to a gentle simmer, put all the thinly sliced curry roux cube in a ladle and dissolve it in the actual hot soup, then stir it through.

   Packet noodles: about 2 minutes after water boils · 2 minUses 60 g onion (¼ small onion), thinly sliced · A little neutral oil as needed to sauté the onion in the chosen pot; quantity not specified · 80–100 g thinly sliced vegan beef (about ½ cup) · 2 cups water for the packet-ramen route · 1 packet vegan shoyu OR shio instant ramen, including its seasoning packet · 1 vegan Japanese curry roux cube, thinly sliced

2. 2

   Step 2: Mix the actual curry ramen thoroughly. Check the chosen noodles and vegan-beef product are fully cooked according to their package directions; continue cooking if needed, then remove from the heat. The source’s 2-minute noodle guide is not a guarantee for every packet.

   Uses Complete curry-ramen noodle broth onion and vegan-beef mixture

3. 3

   Step 3: Transfer the complete cooked curry ramen to one bowl. Top with the one sliced scallion and the knob of vegan butter, plus optional vegan sliced cheese. Serve immediately.

   Uses Complete cooked curry-ramen bowl contents · 1 scallion, sliced · A knob of vegan butter, for serving; size to taste · Vegan sliced cheese, optional, to taste