These bountiful green curry ramen bowls with soft boiled eggs are brimming with all things green including spring vegetables like spinach, leeks, and asparagus as well as avocado. Naturally vegetarian and gluten-free adaptable.
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What you’ll love about this recipe
- It highlights seasonal produce! I simply adore all the fresh green produce that comes with spring. This ramen incorporates some of my favorites including spinach, asparagus, avocado, and leeks. It’s a great way to get some additional veggies in!!
- It’s simple! Who said making ramen has to be complicated or time-consuming? This ramen is easy to throw together and takes less than 20-minutes.
- It’s a great choice for those with dietary restrictions! Since there are no animal products included in this recipe it is naturally vegetarian and dairy-free. Using gluten-free noodles ensures it is also gluten-free. Skip the egg for a vegan version.
Ingredients (+ notes & substitutions)
- Eggs: Because no bowl of ramen is complete without a semi-yolky egg. Make sure to skip the egg if you’d like this ramen to remain vegan.
- Vegetable broth/stock: Can sub for chicken broth/stock if desired.
- Coconut milk: To thicken up and add flavor to the broth.
- Green curry paste: I have included an Amazon purchase link for my favorite green curry paste below. It is tasty and also super affordable. Although the label indicates it is hot, I found it to be pretty darn mild. To spice things up, I like to add a bit of lemongrass sriracha. If you’re a sriracha lover and haven’t tried this version, I urge you to give it a shot. It’s the BEST!!! I have included an Amazon purchase link for it below as well.
- Ramen noodles: You have a few options as far as the noodles go. The first is fresh ramen noodles. You can typically find them at Asian markets and if you’re lucky (like me) at your local grocery store. The second option is dry instant ramen. These are available in packages with just the noodles or you could even just take a package of Maruchan ramen and ditch the seasoning. Cheap and easy! Last but not least, if you would like to keep this dish gluten-free, you can most certainly use rice noodles – my current favorite is Lotus Foods Organic Millet & Brown Rice Ramen (look for the purchase link below).
- Asparagus: Make sure to trim off the rough ends.
- Sesame oil: Or olive oil.
- Leeks: Leeks are a part of the onion family. They are less “oniony” tasting than other varieties of onions though and are mildly sweet. When cooked, leeks become creamy and buttery making them a great addition to soups. If you’re not familiar with leeks and how to cut them properly, this is a great guide.
- Freshly grated ginger: A 1″x1″ chunk will yield plenty of grated ginger for this recipe.
- Baby spinach leaves: Feel free to add more spinach if you wish.
- Avocado: One large avocado.
- Scallions: For garnishment.
- Sesame seeds: I like to top off my bowl of ramen with some sesame seeds for texture – white or black.
How to make green curry ramen with spring vegetables (+ tips)
1. Add 1-2 inches of water to a small saucepan and bring to a boil over high heat.
2. Once boiling, gently place the eggs in the saucepan and boil for six minutes. Transfer the eggs from the saucepan to a bowl of ice water or run under cold water until the exterior of the eggs is cool. Peel the eggs and set them aside.
3. Add the broth, coconut milk, and green curry paste to a large pot and bring to a boil over high heat.
4. Once boiling, cook the noodles according to package instructions in the green curry broth along with the asparagus. If the noodles finish cooking before the leeks, reduce the heat to low.
5. Meanwhile, heat the sesame oil over medium-high heat in a medium saute pan. Add the leeks and sauté for 3-4 minutes until softened and slightly browned then add the ginger and saute another one minute. Remove from heat and set aside.
6. To assemble, divide the green curry ramen between four bowls. Top with sautéed leeks/ginger, an egg, sliced avocado, and spinach. If desired, sprinkle with sesame seeds and scallions then serve warm.
Refrigerate in an airtight container for up to four days.
More Asian-inspired soup recipes:
- Miso Egg Drop Soup with Kimchi: Umami rich, this miso egg drop soup with kimchi is brimming with flavor and is incredibly simple to prepare in less than 15 minutes. Naturally gluten-free w/ vegetarian option.
- Curry Ramen: Take your instant ramen to the next level with this super easy and quick curry ramen. Super easy lunch or dinner. Highly customizable – your choice of veggies, protein, and garnishments.
- Hot and Sour Soup: Enjoy this intensely flavorful and hearty hot and sour soup made from scratch. It’s simple to prepare in just 30-minutes and guaranteed to be better than takeout! Gluten-free, vegetarian, and vegan adaptable.
If you make this green curry ramen with spring vegetables I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 4 large eggs
- 6 cups vegetable or chicken broth
- 1 can coconut milk
- 4 ounces green curry paste
- 7-8 ounces ramen noodles
- 1/2 pound asparagus, trimmed and cut into 1-2 inch pieces
- 1 teaspoon sesame or olive oil
- 1 cup sliced leeks
- 1 teaspoon fresh grated ginger
- 1 cup spinach leaves, packed
- 1 large avocado
- Sliced scallions for garnishing (optional)
- Sesame seeds, for garnishing (optional)
- Add 1-2 inches of water to a small saucepan and bring to a boil over high heat.
- Once boiling, gently place the eggs in the saucepan and boil for six minutes.
- Transfer the eggs from the saucepan to a bowl of ice water or run under cold water until the exterior of the eggs is cool. Peel the eggs and set them aside.
- Add the broth, coconut milk, and green curry paste to a large pot and bring to a boil over high heat.
- Once boiling, cook the noodles according to package instructions in the green curry broth along with the asparagus. If the noodles finish cooking before the leeks, reduce the heat to low.
- Meanwhile, heat the sesame oil over medium-high heat in a medium saute pan. Add the leeks and saute for 3-4 minutes until softened and slightly browned then add the ginger and saute another one minute. Remove from heat and set aside.
- To assemble: Divide the green curry ramen between four bowls. Top with sauteed leeks/ginger, an egg, sliced avocado, and spinach. If desired, sprinkle with sesame seeds then serve warm.
Storage: Refrigerate in an airtight container for up to four days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 910Total Fat: 49gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 187mgSodium: 2539mgCarbohydrates: 95gFiber: 22gSugar: 12gProtein: 30g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc