This Carrot Ginger Yellow Curry Ramen recipe has been sponsored by Lotus Foods. All opinions are 100% honest and completely my own.
Carrot Ginger Yellow Curry Ramen has so much going on and then some! The flavors are fresh and cohesive. A savory hint of curry spice with bright ginger and creamy coconut, it just screams fresh Spring flavors. And I am so ready for some Spring bites because this feels like the never ending winter.
There’s a ramen shop here in town that makes the most amazing yellow curry ramen and I just had to make my own. Because I craaaave this ramen on the daily. I feel like the depth of flavor in yellow curry ramen is endless and it really makes a difference what kind of curry brand you use.
Madras Curry Powder is the only curry powder brand I use. I can never find the paste, but I think the powder is perfect for soups like this. Add curry powder with turmeric and you get the prettiest color of yellow.
I love that this ramen has a little substance, I blend the carrot, onion, ginger and garlic together in a food processor before adding to the pot to saute. This paste-like base thickens the soup without using cream or flour. This broth is beyond delicious.
The star of this dish is the ramen noodles though, I used Lotus Foods Organic Forbidden Rice Ramen. They’re gluten free noodles and made from a nutritious ancient grain so you can feel good about eating the whole bowl and then maybe another.
Ramen is all about the toppings and I kept this bowl pretty simple with sauteed sesame ginger tofu and fresh red cabbage. I’m really letting this ramen and all it’s flavors shine.
Carrot Ginger Yellow Curry Ramen
Ingredients
- 3 whole Carrots, peeled and chopped into 1 inch pieces
- 1 small Onion, diced
- 1 inch Ginger, peeled and quartered
- 2 cloves Garlic, crushed and peeled
- 2 tablespoons Olive Oil
- 2 tablespoons Madras Curry Powder
- 2 teaspoons Turmeric Powder
- 2 teaspoons Kosher Salt
- 6 cups Vegetable Stock
- 1 can {13.66 ounces} Unsweetened Coconut Milk
- 1 package {10 ounces} Lotus Foods Organic Forbidden Rice Ramen
- 2 tablespoons Olive Oil
- 1 package {8 ounces} Sesame Ginger Marinated Baked Tofu, cubed and pat dry with a paper towel
- Red Cabbage, shredded for garnish
- Green Onions, chopped for garnish
- Toasted Sesame Seeds, for garnish
Directions
- Step 1 In a food processor add chopped carrots, diced onion, quartered ginger, and crushed garlic. Blend until smooth.
- Step 2 Heat olive oil over medium heat in a large heavy bottomed pot. Add the veggie puree to the pot and stir to saute. Keep stirring until veggies are fragrant and begin to soften, about 3 minutes. Add curry powder, turmeric powder and kosher salt. Stir to combine and saute for another 2 minutes.
- Step 3 Add vegetable stock and stir to combine. Bring mixture up to a boil and reduce to a simmer for 10 minutes. Stir in coconut milk and continue to simmer while you cook the ramen. Adjust seasoning with kosher salt.
- Step 4 In a separate pot fill with water and bring to a boil. Add ramen noodles and cook for 3 minutes until noodles are softened. Drain well.
- Step 5 Meanwhile, heat olive oil over medium high heat in a saute pan. Add cubed tofu and saute until crispy and browned, about 5 minutes.
- Step 6 Assemble your ramen bowls: ladle soup into bowls and add ramen noodles on top, evenly divide crispy tofu into bowls, garnish with shredded red cabbage, chopped green onions and toasted sesame seeds. Serve immediately and enjoy!
Savor and Enjoy!
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