Squash ramen soup
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- ½onion
- 1 tbspcoconut oil
- 1 ½ tbspyellow curry paste
- 5 dlvegetable bouillon
- 5 dlcoconut milk
- 200 gsquash
- 2carrots
- 80 gleek
- 80 gedamame
- 120 gramen noodles
- salted water
- ½ bunchpeppermint
- salt and pepper to taste
Instructions
Step 1
Peel and dice the onion. Peel the squash, cut in half, remove the seeds with a spoon, cut the squash into cubes. Place the coconut oil, curry paste, onion and squash in a pan, sauté. Pour in the stock and coconut milk, simmer the soup over a medium heat for approx. 25 mins., puree.Step 2
Peel the carrots, cut into thin strips with the leek. Add the vegetables and edamame to the soup, simmer for approx. 5 mins.Step 3
Cook the noodles in boiling water for approx. 3 mins., drain.Step 4
Finely chop the mint. Add the noodles to the soup, season the soup, serve in bowls, garnish with mint.