Curry Ramen with Miso Lentils Recipe. Spicy Curry flavored broth, vegetables, noodles, cilantro, basil and Maple Miso Pepper Lentils make this a must make vegan ramen. Vegan Gluten-free Soy-free Recipe
Sometimes recipes just come about without any plans. I was standing around in the kitchen wondering what to cook, to use up some of the veggies in the fridge and the lentils. I have plenty of dals with veggies or just veggies in some sauce. So it was time to change up the format.
I have ramen on list of to dos, but I am not a big fan of mushrooms. I was going through the to do list in my head (which is not necessarily efficient because the list in my head is always changing), Something clicked and this curry ramen ended up in our bowls for dinner. Loads of flavor, spicy or not to preference and add any vegetables you like. The lentils bring the bowl together. The lentils are simmered in miso, maple and pepper for a sweet savory umami topping. You can use mushrooms or tofu instead. Top generously with basil, cilantro and sprouts or other garnishes.
The curry paste is like a generic Indianish curry paste. Ginger, garlic, onion, curry powder*/garam masala, cilantro and chile. The paste is fried then simmered with coconut milk or other non dairy milk. Then served with cooked noodles. It also be served with rice or other cooked grains. Crunchy herb garnishes, Sprouts, Miso Lentils, or some crunchy lettuce or cucumber to tame the heat, pair well with the bowl.
(* Curry powder is a Western spice blend which usually has turmeric and more of cinnamony profile. Garam Masala is a traditional Indian spice blend that does not contain turmeric, and is smokier and earthier flavor profile. You can use either in this recipe and adjust flavor to taste by adding a pinch more cinnamon or cardamon, reducing turmeric etc).
This bowl is Amazing!. If you make it, do let me know in the comments about how you served it, and also rate the recipe.
More Bowls of Goodness ….
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- Chickpea Aloo Chaat Bowl with Date Tamarind Chutney
- Chickpea Curry Bowl with spiced potatoes.
Assemble your bowl with cooked noodles of choice or rice, cilantro, basil, pepper flakes
And some lentils.
Video:
Recipe Card
Vegan Curry Ramen with Miso Lentils
Ingredients
Curry paste
- 1 inch ginger
- 2 cloves of garlic
- 1/4 cup (40 g) chopped onion or shallots
- 1 tsp coriander powder
- 1 tsp curry powder or 3/4 tsp garam masala
- 1/2 tsp (0.5 tsp) ground turmeric or use 1/2 inch fresh peeled turmeric root
- 1 green chile hot or mild to preference (remove seeds to ontrol heat if needed)
- 1/4 cup (4 g) packed chopped cilantro and some cilantro stems
- 2 tsp sambal oelek (asian chile sauce) or 1 tsp sriracha (reduce for less heat)
Ramen:
- 6 to 8 oz noodles ramen or pad thai (I use brown rice pad thai)
- 2.5 to 3 cups (250 - 300 g) of vegetables chopped small such as cauliflower, carrots, peppers, zucchini, mushrooms etc
- 2 cups (450 ml) coconut milk or use 1 14 or 15 oz can
- 1 cup (240 ml) water or veggie broth
- 1/2 tsp (0.5 tsp) salt or to taste
- 1/2 tsp (0.5 tsp) sugar or maple or other sweetener
- a good dash of Lemon juice
Miso maple lentils
- 1/2 cup (100 g) cooked lentils
- 1 tbsp maple syrup or 1 tbsp water and 1 tbsp sugar use 2 tsp for less sweet
- 1 tsp or more miso yellow or use chickpea miso to make soy-free
- 1/2 tsp (0.5 tsp) sesame oil
- salt and pepper
Instructions
- Blend the ingredients under curry paste in a small blender or processor, until coarsely crushed. Alternatively, mince the ingredients and mash them in a mortar and pestle.
- Cook your noodles according to package instructions. Rinse in cold water and set aside.
- Heat oil in a saucepan. Add the curry paste and fry for 2 to 3 minutes.
- Add coconut milk, water, salt and longer cooking vegetables such as cauliflower, carrots peppers.
- Bring to a boil and cook for 4 mins. Add broccoli and mix in. Taste and adjust salt. Add sweetener to preference.
- Add a dash of lemon, add more water for more broth to preferred consistency,and simmer for a few minutes until the vegetables are tender to preference and broccoli is bright green.
- Take off heat. Add to serving bowl. Add a generous serving of noodles. Garnish liberally with cilantro, basil, scallions or sprouts. Add some miso lentils.
Miso Maple Pepper Lentils:
- Combine well drained lentils with miso, maple, and sesame oil in a skillet over medium heat. Add salt to taste and good dash of pepper and mix well to distribute the miso. Cook for 3 to 4 minutes. Serve over the ramen.
Video
Notes
Use sliced mushrooms instead of lentils to make miso mushrooms. Cook the mushrooms in oil for a few minutes before adding the maple and miso. Use other non dairy milk for variation, and add coconut oil or sesame oil to the broth for flavor. Serve with rice or other cooked grains. Nutrition values are approx 1 of 3 Serves using Brown Rice pad thai noodles and lite coconut milk
Nutrition
Ilaria Barbonetti
Another incredible recipe by Vegan Richa. I’m amazed by how all of them turn out just great! This ramen is the perfect combination between an earthy, warm soup and an exotic highlight you could only get in top asian restaurants. Quick and easy to make, from now on one of my favorite recipes!
Vegan Richa Support
thank you!
nadia
is any miso worth it?
Vegan Richa Support
white is much more mild
Heather
Loved it! Easy too. I’m definitely adding it to my list of “favorite recipes to make again.” I’m also starting a sustainable cooking group at our church and I think this will be one of our meals we make together. Thanks for the great recipes!
Richa
Awesome! Thank you!
Michele
This is a great recipe Richa, definitely a keeper, and one that will be part of our family repertoire. The lentils are also really delicious by themselves, and I will make them as part of other meals. I really enjoy your blog! Thanks and take care!
Vegan Richa Support
yay! thank you
Marina
Step 3 says to add oil to the saucepan, but I don’t see oil as an ingredient except for in the maple miso lentils themselves. Could you please clarify? Thanks!
MARINA
I noticed the same thing. A very tiny amount of oil works here, about 1/4 t.. You could even use an oil sprayer.
Laura
This is such a flavorful recipe. And super easy. My husband said: ‘“These lentils are fantastic’!” At first I thought he was joking because he isn’t usually a fan of lentils but he was serious. He said that they were the best lentils he has ever eaten. Oh, when he finished he said about the whole meal…”Delicious! The whole thing was delicious!” Thank you for another great recipe. I can always count on you for a flavorful meal!
Richa
Yay!
Elizabeth Hanson
Flavor was amazing! I added lots more vegetables. Yum!
Patty
Made this for dinner tonight. It was warm, filling and a total delight for the taste buds! So delicious!
Vegan Richa Support
Excellent ! thank you
Amber
Loved this recipe. Was craving flavors like this but didn’t want to go shopping. I was able to improvise enough to use what I had. Delicious! My first time making my own curry paste as well.
Vegan Richa Support
That’s great, I’m so glad it worked out for you! 🙂
Paula
An instant favorite! Thank you, Richa!
Fellow amateur chefs, learn from my mistake — if you have leftovers, store the sauce and noodles separately so the noodles don’t soak up all the sauce! Still tasted great, just didn’t have the soupy ramen effect the second time around 🙂
Sarah
A delicious recipe. Perfect for this season. I loved making the curry paste and added extra garlic and ginger and used a whole serrano. The soup broth definitely helped to clear out my nasal passages. This is comfort food at its finest esp with the noodles. Mmmm.. I made a triple batch of the miso maple lentils and have been eating them with other things too. Thanks for a great recipe!
Richa
awesome
Rose
Just tried this recipe, first time cooking Thai dish, and it was very successful !!! I replaced the lentils with Shitake mushrooms and it was perfect. Love the simplicity of the recipe, which turns into such a tasty and healthy dish. Thank you !
Richa
awesome!
Brigit
This was awesome! Mine came out green ( looks different than the photo.) I feel like I should triple the recipe for 4 people so it is more soup like. Everyone loved it.
Brigit
I used 1/2 a serano, so it wasn’t too spicy for my kids. I made it with mushrooms, broccoli, carrots, and sweet peppers
Richa
awesome! the cilantro amount can do that. well packed or loosely packed. And sometimes the cilantro is darker or thicker stems that add more color. anywhere from lightly green to yellow is fine for the curry. you can use just a 1 tbsp of cilantro and see
Brenda
Any other recipes using these maple miso lentils? I’d like to make a big batch and freeze them for school days. But I’m not sure what to add to them to balance out the sweetness and saltiness. Something spicy? 🤔
Richa
hmm you can add them to crunchy salads or bowls, or serve with rice, or add to tacos with a hot sauce garnish
Karen Dickey
If short on time or ingredients, is there a bottled curry paste that could be used and, if so, how much would I use? This sounds amazing and I can’t wait to try it.
Richa
If you can find laksa curry paste use that. Yellow curry paste will also work. Add some more ginger and garlic for flavor if needed. If you cant find any of those, just use red curry paste and add some turmeric, ginger and lime
Angela
I’ve made this at least 5 times over the past few months. Just love it! I usually roast tofu to go with it for protein instead of the lentils. My husband loves it too!! It’s on our regular dinner rotation 🙂 Thanks so much for the recipe! This is my first time posting but I’ve been making your recipes for a few years and also own your cookbook! I’m a huge fan!
Richa
AWesome! so glad to hear from you!
asta
Just made this recipe and it was so satisfyingly tasty! I changed the spices a bit since my sister gifted me a spice mix with fenugreek (from Morocco) so I used that as well..but overall the combo was really delicious. Will definitely make again..thank you!
Richa
thats awesome!
Leslie
I made a double batch because we need leftovers for lunches. I used one can coconut milk and one can filled with almond milk to cut the fat. It was delicious! We had carrots, cauliflower, broccoli, red pepper, zucchini, and enoki mushrooms. I also used 2 cups of Better Than Bouillon veggie broth. My lentils were Italian cooked lentils in a can I bought at Big Lots. I often use them when I need a small amount of lentils.
dAVE
Just finished a big bowl of this ramen. It literally explodes in your mouth!! Savory broth with good heat -3 jalapenos- a burst of sweet -I made miso black beans- and each veggie stands on its’ own -carrots broccoli green & yellow beans red bell pepper spinach and brussel sprouts- topped off by nice crunchy maitake mushrooms and chewy ramen noodles. My stomach has a REALLY BIG smile right now. Nest time i’ll tone down the heat to see how many of my meat eating friends want to keep their little flavor packets in their ramen! and to think your book is coming this week. Can’t wait. Thanx for ALL you do!! You need a few more stars for the raings!
dee danner
This was AMAZING! I doubled the recipe for the 3 of us. I used what I had on hand – carrots, red/yellow/orange peppers, and broccoli. I used one can of full fat coconut milk and 1 can of light. For the miso lentils I used Trader Joes packaged steamed lentils. I didn’t have yellow miso so I used the white. The lentils were sweet and delicious. I added a little extra lemon juice and salt at the end and it was absolutely perfect!
Richa
Awesome! yes the lentils are the sweet earthy topping for the spicy broth. You can also add some liquid smoke to the lentils for smoky sweet lentils.
Jules
This was wonderful! My husband said I could make this every night. I used 2 green chillies and carrot, red pepper, courgette, chard and kale as that’s what I had in the fridge. I used green lentils as we had brown last night. Will definitely double the miso lentils next time. Topped the bowls with lots of fresh coriander and sliced spring onions. Thank you for such a fantastic recipe!
Richa
Awesome!!
Nina
Richa, my daughter flew home and she requested this was the meal I bring to the airport because she knew she would be hungry by the time she landed. She ate it in baggage claim while we waited for luggage..:) She loved it. Many thanks!
Richa
Thats amazing! She is super lucky!
Dimple
What type of lentils did you use and how’d you cooked them? Super stoked to try this tomorrow!
Richa
any brown lentils, spanish or indian (whole masoor). I cook them in a saucepan over medium heat with just water a pinch of salt for about 25 to 28 minutes until they are just done but not too squishy.
Angie
Made this last week for the first time and was absolutely FLOORED Richa! It’s so delicious. We only had carrots, onions and kale on hand for veggies but it was amazing!!!
Planning to make it again this week. Thanks so much! 🙂
Luci Rebecca
Just made this for dinner and it’s so nice I’ll make it again in the future for sure. I didn’t serve with additional rice though, the mountain of noodles was enough 🙂
I was a bit confused by the references to broccoli in the recipe instructions though – I can’t see a reference to it in the ingredients list?
Richa
yay! you dont need rice. its to serve with either noodles or with rice if you dont want to serve with noodles
Janet Walton
Does it matter if coconut milk is light or full fat?
Richa
light will be thinner broth thats all
Lynsi
This is so great – I wish it yielded more! Maybe I will double the batch next time. Boyfriend loved it, too. For the veggies I used sliced heirloom carrots, half-moons of zucchini and cauliflower. I topped it with scallions, cilantro, sesame seeds and a lime wedge. I thought I would need to douse it in sriracha, but the heat was nice on its own. I would agree the lentils are a bit sweet, but otherwise a great addition. Thank you!!!
Lynsi
Forgot to rate the recipe!
Richa
Awesome! I tend to make mine really hot, so the sweet lentils balance it well. you can use just 1 tsp maple or use the smoky skillet lentils.
Régine Bohar
I made this tonight, and although the recipe took me some time to make, it was totally worth it! For vegetables, I used 1 cup carrots, thinly sliced, 1 cup red pepper, ans 1 cup snow peas. The advantage was that I cooked them all together: the carrots and peppers were soft, and the snow peas still had a bit of bite, which was great. I found the lentils a little too sweet for my taste. Next time (yes, there will be a next time!) I shall put half the maple syrup. Also, next time, I will add kaffir lime leaves to the coconut/veggie broth if I can get my hand on some. Thank you for a wonderful recipe. The green curry is amazing.
Richa
Awesome! yes kaffir lime would be great in this. Adjust the lentils to your taste. I add some smoked paprika and onion powder and just a touch of sweet sometimes for a more smoky profile.
Jewel
I am making it now, it is Delicious. Thank you for sharing the recipe
Elaine
Excellent!
Sue
Richa, this looks totally yummy! Can’t wait to make it. Thanks for the recipe1
Richa
Thank you Sue!
Adrianne
Looks super delicious!
Praveena
Looks so amazing – can’t wait to try it!
Karen
Your creativity is inspirational. I will make this soon and let you know how it goes although I expect another keeper in the bookmarks! Looking forward to the new cookbook too.
Karen
Delicious. I added a little tofu and chickpeas to the miso/maple sautee. The curry paste was new to me and very good, fresh flavors and fragrance. We loved it.
Richa
Awesome! yes chickpeas and tofu both will go well.
Megan Davis
I tried this just now, and wow, it was delicious! Thanks for sharing!
Richa
Awesome! so glad you loved it!