Chimichurri Summer Curry Ramen

Ingredients

For the paste:

1/2 cup

cilantro

1/2 cup

basil

green onions

1/2" chuck

bell pepper

green bell pepper or pasilla pepper

1/4 cup

mint

1 tsp

turmeric

1/2 tsp

salt

1/2 tsp

cumin

lemon, juiced

garlic cloves, peeled

1 tbsp

white miso paste

1/4 cup

water

For the mushroom marinade:

3 cups

shiitake mushrooms

1/4 tbsp

Big Tree Farms Coconut Aminos

1/2 tsp

ground ginger

1/2 tsp

garlic powder

1/2 tsp

coriander

1 tsp

sriracha

lime, juiced

1 tsp

olive oil

For the broth:

1 tbsp

coconut oil

1 small

leek, sliced

1 small

yellow onion, sliced

2 tsp

liquid aminos

1 can

full fat coconut milk

1 tbsp

Big Tree Farms Coconut Aminos

4 1/2 cups

veggie broth

For the purple cabbage:

1/4

purple cabbage

2 tbsp

Big Tree Farms Coconut Aminos

2 tbsp

red wine vinegar

1 tbsp

sesame oil

For the finished ramen soup:

1 pkg

gluten free brown rice ramen noodles

1/2

red bell pepper, sliced on its side into large circles

zucchini squash blossoms, sliced in half (optional)

1/2

daikon radish, sliced

micro greens (optional)

fresh herbs (cilantro, basil, mint)

Recipe provided by

@chef_bai

Visit @chef_bai

Directions

Grab a high powered blender and add all your green chimmi-curry paste ingredients, and blend on high until everything is nice and smooth. Set aside.
Next, grab a large mixing bowl and add your 3 cups shiitake mushrooms, and all your mushroom marinade ingredients, and stir until everything is fully coated. Set aside.
Fill a large soup pot with water 3/4 of the way, cover, and turn on high heat to begin boiling your water for the noodles later on. Once water is boiling, add noodles and cook to package instructions. Pour cooked noodles back into the empty water pot, and drizzle a pinch of sesame oil, and cover to keep noodles warm until time to serve.
In another separate large soup pot, turn on medium high heat with coconut oil. Once hot, add your leek, onion, and sauté for 1-2 minutes. Add liquid aminos and sauté for another 1-2 minutes until the onions and leek begin to caramelize.
Add your chimmi-curry paste and cook for 1 minute while stirring. Next add your coconut milk, coconut aminos, and 2 1/2 cups veggie broth. Cover, and cook for 7-10 minutes on low medium heat.
As the broth is cooking, prep your purple cabbage. In a small mixing bowl, add your sliced cabbage, coconut aminos, red wine vinegar, and sesame oil. Mix with a fork until everything is lightly coated. Let sit and marinate for at least 5 minutes.
Check on your broth, add 2 more cups of veggie broth, stir and continue to cook on low for another 7-10 minutes.
Now heat a large cast iron pan on high heat. Once heated, toss in your prepped purple cabbage and sauté for 3-5 minutes until the cabbage starts to break down and starts to turn brown. Remove from heat and set aside.
In the same cast iron you just cooked the cabbage, add the marinated mushrooms while it’s still hot. Cook and sauté on medium high heat for 3-5 minutes until mushrooms have shrunk 1/2 in size. Remove from heat and set aside.
By now your broth should have been cooking for about 20 minutes or so. Carefully taste for salt and flavor, and then remove broth from heat and cover to keep warm.
Grab your serving bowls, and place a handful of noodles into your bowls. Fill with broth and then lets garnish these beautiful creations. Going around the perimeter of the rim, place a spoonful of the cooked mushrooms, next the cooked purple cabbage, 1 or 2 squash blossoms, a few red bell pepper circles, a couple slices of daikon radish, a sprig or two of fresh herbs, a pinch of micro-greens, and enjoy!