- 2 Tablespoons Olive Oil
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Grated Ginger
- 6 Cups Vegetable Broth
- 1 Tablespoon Turmeric Powder
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Thai Red Curry Paste
- 3 Tablespoons Tamari
- 1 Can Organic Coconut Milk
- 12 Ounces Ramen Noodles
- 1 Cup Mushrooms
- 1 Cup Spinach
- Cilantro
- Fermented Kimchi
- Jalapeno Slices
- Green Onions
- 1 Teaspoon Sesame Oil
- In a pot over medium heat, sauté the olive oil, garlic, and ginger for about 1 minute or until the ginger and garlic are very aromatic.
- Add in 1 cup of vegetable broth and bring to a simmer.
- Add in the turmeric powder, maple syrup, Thai Red Curry Paste, and Tamari, and combine until smooth.
- Add the remaining vegetable broth, stir, and bring to a boil.
- Once the broth is boiling, reduce the heat, add in 1 can of organic coconut milk and bring to low simmer.
- Add in the mushrooms. Stir until mushrooms are soft, then add the spinach.
- Ladle into bowls while simmering hot with 1 serving of dry ramen noodles.
- Drizzle with sesame oil, add all of the toppings, and enjoy!
