Vegan Coconut-Ginger Noodle Soup

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• black pepper
• cilantro
  ½ oz
• coconut milk
  2 unit
• cooking oil
  1 tsp
• crispy fried onions
  2 unit
• garlic
  2 clove
• ginger
  2 thumb
• lime
  2 unit
• pho stock concentrate
  4 unit
• ramen noodles
  9 oz
• salt
• snow peas
  8 oz
• sweet potato
  2 unit

🍳 Cookware

• medium pot
• medium pot

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Peel and dice sweet potato into ½-inch pieces. Peel and mince or grate garlic . Peel and grate ginger . Remove strings from snow peas ; halve on a diagonal.

   sweet potato: 2 unit, garlic: 2 clove, ginger: 2 thumb, snow peas: 8 oz
2. 

   2

   Heat a drizzle of cooking oil in a second medium pot (large pot for 4 servings) over medium-high heat. Add sweet potato, garlic, Fry Seasoning , and half the ginger. Cook, stirring, until fragrant, 1-2 minutes.

   cooking oil: 1 tsp, Fry Seasoning: 2 tbsp
3. 

   3

   Stir in 3 cups water (6 cups for 4). Cover and bring to a boil, then reduce heat to medium. Simmer for ⏱️ 10 minutes (you’ll add more to the pot then).
4. 

   4

   Once water is boiling, add ramen noodles to pot. Cook, stirring, until tender, 1-2 minutes. Drain, then rinse noodles under cold water for ⏱️ 30 seconds . Set aside.

   ramen noodles: 9 oz
5. 

   5

   Halve lime . Roughly chop cilantro .

   lime: 2 unit, cilantro: ½ oz
6. 

   6

   Once sweet potato mixture has simmered ⏱️ 10 minutes , add snow peas and pho stock concentrate to pot. Cook, stirring, until sweet potato is tender and snow peas are bright green, 4-5 minutes more.

   pho stock concentrate: 4 unit
7. 7

   Remove from heat and stir in coconut milk , remaining ginger, and juice from the lime. Taste and season with salt and black pepper .

   coconut milk: 2 unit, salt, black pepper
8. 8

   Divide noodles between bowls, then ladle soup over noodles. Garnish with crispy fried onions and chopped cilantro.

   crispy fried onions: 2 unit