Curry Ramen
Easy and delicious ramen with curry flavoured broth, broccoli, mushrooms, spinach, chickpeas and a soft boiled egg.
Servings: 2
Calories: 623kcal
Ingredients
- 4 cups vegetable stock
- 1 teaspoon curry powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon garam masala
- 2 teaspoon tamari
- 4 cremini mushrooms sliced
- 2 cups spinach packed
- 1 cup broccoli florets
- 1⁄3 cup cooked chickpeas
- 6 oz ramen noodles
- 2 eggs
Instructions
- Add the stock, curry powder, turmeric, garam masala and tamari to a stock pot and bring to a low boil.
- Cook the ramen noodles according to package directions and drain.
- Soft boil the eggs for 6.5 minutes, then cool them in cold water before peeling.
- Add the broccoli florets, chickpeas, and sliced mushrooms to the stock pot and cook until the broccoli is fork tender - about 5 minutes.
- Remove the stock pot from the heat, and stir in the spinach until it just wilts.
- Divide the cooked ramen noodles between 2 bowls, then top with the broth and veggies.
- Add the sliced egg and garnish with chopped green onion and sesame seeds.
Nutrition
Calories: 623kcal | Carbohydrates: 85g | Protein: 22g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 3798mg | Potassium: 1092mg | Fiber: 14g | Sugar: 10g | Vitamin A: 4361IU | Vitamin C: 53mg | Calcium: 148mg | Iron: 11mg