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Vegan Pork Coconut Curry Ramen Noodle Soup

Are you tired of the same old boring soup recipes? Do you want to add some excitement to your mealtime? Look no further than Vegan Pork Coconut Curry Ramen Noodle Soup! This dish is a delicious and healthy twist on traditional ramen noodle soup. Instead of meat, we use vegan pork packed with flavor and protein. The coconut curry broth is the perfect blend of sweet and spicy, and the ramen noodles add a unique texture to the dish. 

One of the biggest benefits of this soup is that it is entirely vegan. This means that it is free of animal products and is an excellent option for those trying to reduce their carbon footprint. The vegan pork used in this recipe is made from soy protein, an excellent plant-based protein source. Additionally, the coconut milk used in the soup is a great source of healthy fats, and the curry spices are packed with antioxidants.

Another favorite vegan curry recipe is Vegan Cauliflower Chickpea Curry.

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SIS – Tip:   Simple is Smart 

Not everyone likes to eat Vegan.  I live with a meat and potato lover.  If a meal doesn’t have meat, farmer Fred doesn’t consider it a meal.  A snack may be but not worthy of the title of a meal.  When I make something Vegan, I also split the recipe in half and use meat and dairy in half of the recipe.  For this recipe, I used ground pork for meat in the recipe.  The rest of the recipe I didn’t change.

Neuro Nutrition Nugget - Curry

Are you a fan of Curry? Well, you’re in for a treat because not only is it delicious, but it also has some incredible brain benefits! The Curry in this Vegan Pork Coconut Curry Ramen Noodle Soup comprises several spices, including turmeric, which is known for its anti-inflammatory properties. Inflammation in the brain can lead to cognitive decline and even Alzheimer’s disease, but turmeric can help combat this. 

Curry also contains cumin, which has been shown to improve memory and attention. Cumin is a good source of iron, which helps transport oxygen to the brain, improving cognitive function. Another spice commonly found in Curry is coriander, which has been linked to reducing anxiety and stress levels. A healthy brain is crucial for overall well-being, and incorporating Curry into your diet can be a tasty way to support it. But it’s not just the individual spices in Curry that make it beneficial for the brain. 

Studies have shown that the combined spices found in Curry can improve brain function. A study conducted in Singapore found that regular consumption of Curry led to better cognitive performance in older adults. 

So, whether you’re enjoying a traditional Indian curry or experimenting with Thai or Japanese Curry, you can feel good knowing that you’re satisfying your taste buds and supporting your brain health. Try incorporating Curry into your weekly meals and see if you notice a difference in your cognitive function and overall well-being.

Ingredients for Vegan Pork Coconut Curry Ramen Noodle Soup.

Plant-Based Sausage:  I used a brat-style Beyond Sausage.  You can use any plant-based sausage.

Roasted Garlic Powder:  Adds some garlic flavor.  If you prefer fresh, use two cloves of finely diced.

Vegan ham flavored broth base:   This is the best Vegan broth base I’ve found.

Vegan Beef broth base:  Delicious, and Farmer Fred can’t tell the difference.

Vegan Pho base: It may not be at a regular store.  Asian markets carry it, and also Amazon.

Coconut Milk:  Plant-Based creamy deliciousness.

Baby Bok Choy: I’ve used Swiss Chard, spinach, or mature bok choy instead when I

Chili Pepper: Use a small Thai chili pepper if you like spicy hot.  If you want a little heat, use a  Jalapeno chili pepper.  Your Thai chili pepper is about 15 times hotter than Jalapeno.

Curry Powder: The coconut and curry are the heart and soul of this dish. 

Salt: Enhances the flavors.

Sugar:  The sugar can tone down the spiciness of your dish.  It counteracts the capsaicin in the chili pepper.  However, if you add too much, it will also alter the flavor.  Add a bit at a time and mix in before tasting.

Ramen Noodles:  These aren’t your dried curly noodles that come in a packet of Top Ramen.  Look for the flat white noodles as they are egg free.  Read the ingredients, as some yellow ones are also egg free.   Get them at an Asian market or order them from Amazon.

Lime: Adds a bit of fresh tanginess to the soup.

Vegan Pork Coconut Curry Ramen Noodle Soup

Step by Step Instructions for Vegan Pork Coconut Curry Ramen Noodle Soup.

  1. Bring a medium size pot of water to a boil. Add the Ramen Noodles to the boiling salted water. Cook the Noodles until al-dente. (about 2 minutes).
  2. Drain and save 3 cups of the water you cooked the noodles in. You will use this for the soup. Run the noodles under cold water to stop the cooking process and set them aside.

Make the Soup

  1. Drain and save  3 cups of the water you cooked the noodles in.  You will use this for the soup.  Run the noodles under cold water to stop the cooking process and set them aside.  

  2. Add the chopped Swiss chard or baby bok choy to the browned pork.  

  3. Add the roasted garlic powder and the diced green chili.   Cook for 2-3 minutes.

  4. Add the beef, pork, and pho soup stock to the 3 cups of reserved ramen noodle water.

  5. Use 1 cup of broth to deglaze the bottom of the pot.  You don’t need to remove the pork and vegetables to deglaze the pot.   Add the rest of the broth and h curry powder, and reduce the heat.  Cover and simmer until the veggies are tender—about two to three minutes.  

  6. Add the coconut milk and drained noodles.

  7. Divide among the bowls and serve with a slice of lime.

Vegan Pork Coconut Curry Ramen Noodle Soup

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Vegan Pork Coconut Curry Ramen Noodle Soup

Vegan Pork Coconut Curry Ramen Noodle Soup

This dish is a delicious and healthy twist on traditional ramen noodle soup
Prep Time: 20 minutes
Total Time: 20 minutes
Course: lunch, Main Course, Soup
Cuisine: Asian
Keyword: clean eating, curry, easy, healthy, healthy soup, ramen soup recipe, vegan, vegetarian
Servings: 6
Calories: 347kcal

Equipment

  • One 3 quart saucepan
  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.

Ingredients

  • 10 oz plant-based sausage or pork. I used Brat Style Beyond Sausage.
  • 2 tsp roasted garlic powder
  • 3 cups water
  • 1 tsp. Vegan ham flavored broth base
  • 1 tsp Vegan beef flavored broth base
  • 1 tsp Vegetarian Pho soup base
  • 1 14oz Can coconut milk
  • 4 cups Baby bok choy. (see notes) chopped
  • 1 green Chilli pepper
  • 1 tbsp Curry powder
  • 1 tsp salt
  • 1 tsp Sugar
  • 12 oz Ramen Noodles.
  • 1 Lime cut into 6 pieces.

Instructions

Cook The Ramen Noodles.

  • Bring a medium pot of salted water to a boil.
  • Add the Ramen Noodles to the boiling salted water. Cook the Noodles until al-dente. (about 2 minutes).
  • Drain and save 3 cups of the water you cooked the noodles in. You will use this for the soup. Run the noodles under cold water to stop the cooking process and set them aside.

Make The Soup

  • Remove the casing from the plant-based sausages. Chop into pieces and brown in a little vegetable oil in the bottom of a 3-quart saucepan.
  • Add the chopped Swiss chard or baby bok choy to the browned pork.
  • Add the roasted garlic powder, and the diced green chili. Cook for 2-3 minutes.
  • Add the beef, pork, and pho soup stock to the 3 cups of reserved ramen noodle water.
  • Use 1 cup of broth to deglaze the bottom of the pot. You don't need to remove the pork and vegetables to deglaze the pot. Add the rest of the broth and h curry powder, reduce the heat. Cover and simmer until the veggies are tender. About two to three minutes.
  • Add the coconut milk and drained noodles.
  • Divide among the bowls and serve with a slice of lime.
    Vegan Pork Coconut Curry Ramen Noodle Soup

Video

Notes

Notes:   If you don't have baby bok choy, you can use the green tops of mature bok choy.  Alternatives are Napa Cabbage, Spinach or Swiss Chard. 

Nutrition

Serving: 1.5cups | Calories: 347kcal | Carbohydrates: 47g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 500mg | Potassium: 143mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7030IU | Vitamin C: 71mg | Calcium: 194mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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