Cuisine from Mauritius blends Creole African, Chinese, European and Indian flavors, absorbing influences from the island nation's nearest neighbors.
Native Mauritians Teenuja and Kevin have lived all over the world, and now present vegan recipes that fuse flavors from their homeland with whatever is fresh in their current location. Watch the video below for complete visual instructions for their coconut curry ramen soup.
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Vegan coconut curry ramen noodle soup with crispy tofu
Preparation Time: 10 minutes
Total Time: 40 minutes
Serves: 2
Total Time: 40 minutes
Serves: 2
Ingredients
1 tablespoon chickpea flour (also known as besan or gram or garbanzo bean flour)
1/2 tablespoon curry powder of choice
1 teaspoon turmeric powder
6-3/4 ounces (200 milliliters) coconut milk
5 ounces (150 grams) homemade ramen, rice or soba noodles (more if desired)
2 teaspoons coconut oil, divided in half
3.5 ounces (100 grams) enoki mushrooms separated into small bunches (or any mushrooms of choice, sliced)
2 small carrots, julienne or thin half moons
2 bunches of bok choy, washed and leaves cut in half or thirds lengthwise
Salt, to taste
3 ounces (80 grams) firm tofu, sliced thinly
A few dashes of soy sauce (optional)
Garnish: chopped scallions or green onions
1 tablespoon chickpea flour (also known as besan or gram or garbanzo bean flour)
1/2 tablespoon curry powder of choice
1 teaspoon turmeric powder
6-3/4 ounces (200 milliliters) coconut milk
5 ounces (150 grams) homemade ramen, rice or soba noodles (more if desired)
2 teaspoons coconut oil, divided in half
3.5 ounces (100 grams) enoki mushrooms separated into small bunches (or any mushrooms of choice, sliced)
2 small carrots, julienne or thin half moons
2 bunches of bok choy, washed and leaves cut in half or thirds lengthwise
Salt, to taste
3 ounces (80 grams) firm tofu, sliced thinly
A few dashes of soy sauce (optional)
Garnish: chopped scallions or green onions
Directions
1. Make the curry broth by putting a saucepan on medium heat. Add the chickpea flour and "roast" in the saucepan for 3-4 minutes, then add curry and turmeric and roast for one more minute.
2. Slowly add coconut milk while whisking gently to prevent lumps.
3. Simmer uncovered, stirring occasionally, until broth starts to thicken. That should take about 5 minutes. If needed, add water to adjust consistency to your preference -- no more than 1.5 cups.
4. Start another saucepan of water on high heat.
5. While water is coming to a boil, put one teaspoon of coconut oil in a skillet on medium-high heat. Add mushrooms add sauté for 2 minutes, cooking evenly. Remove mushrooms and set aside.
6. Add carrots to skillet. Stir occasionally while cooking for 5 minutes. Add bok choy and sauté for 2-3 minutes, or until bok choy is lightly wilted. Add oil as needed and salt to taste. Remove and set aside.
7. Keeping the skillet at medium-high heat, add remaining oil. When melted, add tofu slices. (If you are using soy sauce, add it now.) Cook one side at a time until lightly crispy and golden. Remove and set aside.
8. Add noodles to the boiling water. When cooked through, drain.
9. Put noodles in serving bowls. Arrange vegetables and tofu on noodles and ladle curry broth over the top. The broth is flavorful and filling, so there is no need to overfill. Garnish with scallions or green onions and serve.
1. Make the curry broth by putting a saucepan on medium heat. Add the chickpea flour and "roast" in the saucepan for 3-4 minutes, then add curry and turmeric and roast for one more minute.
2. Slowly add coconut milk while whisking gently to prevent lumps.
3. Simmer uncovered, stirring occasionally, until broth starts to thicken. That should take about 5 minutes. If needed, add water to adjust consistency to your preference -- no more than 1.5 cups.
4. Start another saucepan of water on high heat.
5. While water is coming to a boil, put one teaspoon of coconut oil in a skillet on medium-high heat. Add mushrooms add sauté for 2 minutes, cooking evenly. Remove mushrooms and set aside.
6. Add carrots to skillet. Stir occasionally while cooking for 5 minutes. Add bok choy and sauté for 2-3 minutes, or until bok choy is lightly wilted. Add oil as needed and salt to taste. Remove and set aside.
7. Keeping the skillet at medium-high heat, add remaining oil. When melted, add tofu slices. (If you are using soy sauce, add it now.) Cook one side at a time until lightly crispy and golden. Remove and set aside.
8. Add noodles to the boiling water. When cooked through, drain.
9. Put noodles in serving bowls. Arrange vegetables and tofu on noodles and ladle curry broth over the top. The broth is flavorful and filling, so there is no need to overfill. Garnish with scallions or green onions and serve.
Teenuja and Kevin strongly recommend serving chayote or daikon radish dumplings with this dish, or other noodle dishes. Their dumpling recipe is a vegan adaptation of niouk yen, a favorite Mauritian street food. They often make a large batch at a time, freeze what they don't use right away, then steam the frozen dumplings when they are ready to eat.
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