My daughter is obsessed with ramen. And ramen is ok for a cheap lunch where you just use hot water. But ramen has really become a trend with many restaurants here where giant ramen bowls are filled with aromatic ginger and spices and swimming with vegetables and various proteins, making it quite a meal in a bowl.
This recipe I ran across on Pinterest and was curious how my family would like it. To make it more appealing for them-and healthier, I made some adjustments. The original recipe is here, if you want to check it out and also look at this food blogger, who I was very impressed with.
My adjustments included skipping the cubed squash (I felt the pumpkin was enough for my family’s palette) and added green vegetables to help metabolize the fat content in the coconut. I kicked up the garlic and also used just typical ramen noodle soup packs you get in the soup aisle. I couldn’t find just raw ramen anywhere. The result; Surprisingly easy to prepare and both daughter and husband ladeling up seconds! Hubby said this needs to be in the week’s menu schedule. NICE!
Enjoy the Slurp! Slurp!
Pumpkin Coconut Mushroom Ramen Bowl
adapted from Cookingforkeeps.com
Ingredients:
1 Tbsp. olive oil
1 small onion, finely chopped
3 garlic cloves, minced
3 tsp. minced ginger
2 3 oz. packages Shitake mushrooms, cleaned, trimmed and sliced
4 oz. Baby Bellas (or other button mushroom), cleaned, trimmed and sliced
1 Fresno chili, sliced
1 tsp. salt
1 lb. chicken tenderloins
1 1/2 cups frozen cut green beans
1 cup chopped baby spinach
1/2 cup pumpkin puree
1 can light coconut milk, well shaken
2 tsp. red curry paste
3 cups chicken broth (We like Better Than Bouillon Chicken)
2 3 oz. packages ramen soup packages (soup packet discarded, you just want the noodles)
Directions:
In a large stock pot, heat up the olive oil over medium high heat. Saute the onion, garlic and ginger until soft, then add the chili and the mushroom. Cook until the mushrooms release their juices.
Add the salt and the green beans, and stir, scraping the bottom of the pan. Cook another minute or so.
Add the chicken broth, red curry paste, coconut milk and pumpkin puree and bring to a simmer. Add the chicken tenderloins and poach in the broth for 7-9 minutes. Once the chicken is cooked, pull out of the broth and place on a cutting board. Continue to simmer the broth.
Shred the chicken, and pour back in the broth while adding the chopped spinach. Bring back up to a simmer and add the ramen noodles. Cook until the noodles are loosened and tender about 2-3 minutes. Serve up hot in ramen bowls.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
Latest posts by Flora Caputo (see all)
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
