Yay my ramen love meets hearty home cooking. This vegan schnitzel ramen combines creamy coconut-tomato soup, crunchy broccoli and crispy vegan schnitzel to create a delicious explosion of flavor. The recipe is not only easy to prepare, but also perfect if you're craving a warming and filling meal.
Cook the ramen noodles in a large pan of water according to the instructions on the packet.
Once cooked, drain and set aside.
Preparing ramen soup
Peel and finely dice the onion, crush the garlic and cut the chili pepper into thin rings.
Heat a little oil in a large pan and sauté the onions, garlic and chilli over a medium heat until translucent. Add the tomato purée, soy sauce, maple syrup and smoked paprika. Stir everything well and simmer for 2 minutes.
Deglaze with coconut milk and stir well. Stir in the vegetable stock and peanut butter until you have a creamy soup. Simmer the soup over a low heat for 5-10 minutes, stirring occasionally.
Prepare toppings
Cut the wild broccoli into bite-sized pieces.
Heat a little oil in a pan and fry the escalopes and wild broccoli until golden brown. Add the corn in the last 2 minutes until it starts to color slightly.
Making gochu-jang paste
In a small bowl, mix together the paprika powder, chili flakes, agave syrup, soy sauce, vegetable oil and water.
Mix well until you have a smooth paste.
Sideboards
Divide the cooked ramen noodles into two large bowls.
Pour the hot ramen soup over it. Place the crispy fried cutlets, wild broccoli and sweetcorn on top of the noodles.
Garnish with sesame seeds, vegan mayo and spring onions.
Finally, add 1-2 tablespoons of the gochu jang paste as a topping
Nutrition
Nutrition Facts
Vegan schnitzel ramen
Amount per Serving
Calories
403
% Daily Value*
Fat
26
g
40
%
Saturated Fat
23
g
144
%
Sodium
2435
mg
106
%
Potassium
566
mg
16
%
Carbohydrates
41
g
14
%
Fiber
2
g
8
%
Sugar
27
g
30
%
Protein
7
g
14
%
Vitamin A
1059
IU
21
%
Vitamin C
23
mg
28
%
Calcium
90
mg
9
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
