Created By: Zuliya Khawaja, Plant-based chef and educator


  • 1 Bgreen Organic Black Rice Ramen
  • 1 tbsp vegan Red Curry Paste (found in most Asian stores)
  • 2 small green Thai chilies, or substitute 1 to 1 jalapeno peppers
    1 shallot OR 1/3 purple onion, diced (plus more for garnish) 
  • 2 cloves garlic, minced
  • 2 thumb-size ginger, grated
  • 1 stalk fresh lemon grass, minced OR 3 Tbsp. frozen or store bought paste. 
  • 2 Tbsp. Tamari soy sauce or coconut amino acids
  • 2 tsp. Pure maple syrup 
  • 3 Tbsp. lime or lemon juice salt to taste
  • 1 cup oyster mushrooms or any other mushrooms. 
  • 5-6 slices of lotus root 
  • 1 can organic coconut milk (or light coconut milk)
  • 1 1/2 cup vegetable broth 
  • 3-4 kaffir lime leaves
  • Generous handful fresh cilantro, Thai basil washed and dried


  1. Place a large pot over medium-high heat.

  2. Add the 1/2 cup of vegetable broth, then add curry paste, chilies, shallots, garlic, ginger and lemon grass and diced onion

  3. Cook until vegetables and curry paste softened about 5 min. Add coconut milk and the remaining vegetable broth.

  4. Bring curry to a boil and reduce to a slight simmer. 

  5. Add the lotus roots, mushrooms, kafir lime leaves, maple syrup. Cover and allow to simmer for about 5-8 min. 

  6. Meanwhile bring a medium pot of water to a boil. This will be your cooking water for the ramen. Place ramen into boiling water and loosen the noodles, making sure they are evenly distributed. Cook until al dente, drain and rinse under cold water. Set aside.

     7. Add Salt to taste and adjust flavors to your liking - adding more tamari                    sauce to make it saltier, more maple syrup for sweetness, lime for acid and            if it's too spicy you can temper it with more coconut milk.

     8. Divide ramen into 2-3 soup bowls, scoop the delicious curry soup on top                and garnish with fresh herbs. Enjoy!


Chef's Notes:

Amen to Ramen! Yay or Nay? 
Thai Coconut Curry Ramen with Black Rice Ramen Noodles, mushrooms and lotus root. [#vegan and #glutenfree ] 🍜 

These black ramen noodles cooked beautifully. They didn’t get soggy and held up there shape. These noodles are made of black rice or as they would call it a extraordinary rice. 
Excited to share this simple yet delicious recipe with you guys!!
You can add a choice of plant-based protein such a tofu or tempeh if you like!


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