Curried Ramen Soup with Kale & Edamame

I created this recipe on the fly for the purpose of using up some vegetables in the fridge & freezer. But then, of course, we fell in love with it, so here we are with an actual recipe.

This ramen soup utilizes my “Lean Pantry” stock list. In fact, I feel like most of the ingredients are Lean Pantry items. Curry powder, garlic, onions, carrots, celery, veg broth, tamari, coconut milk, lemon juice, liquid sweetener – all Lean Pantry. I used up kale and a half bag frozen edamame, but throw in any veggies you like. Last thing is ramen noodles, which I always have on hand. But don’t hesitate to use spaghetti (or any other pasta for that matter, it’s all the same thing at the end of the day).

Curried Ramen Soup with Kale & Edamame
vegan | quick | easy | lean pantry


2 tbs coconut oil (or any cooking oil)
1 large onion, sliced
2” knob ginger, peeled and grated/minced
4-5 cloves garlic, minced
2 celery stalks, thinly sliced on the bias
1 large carrot, diced or sliced
1 tablespoon curry powder
1/8 teaspoon crushed red pepper flake, optional
4 cups vegetable broth/stock, low sodium preferred
1 can coconut milk, full fat
1 tablespoon fresh lemon juice
3 tablespoons tamari, low sodium preferred
1+ tablespoon honey/maple syrup, to taste
1.5 cups frozen shelled edamame, give or take
6 oz roughly chopped green kale, give or take

To Make

Sauté 1 sliced onion in 2 tbs coconut oil with 1 teaspoon salt. Cook for 8 minutes, stirring occasionally.

Add ginger and garlic. Add celery and carrots. Cook for 2 minutes.

Add curry powder and crushed red pepper flake. Cook for 1-2 minutes (careful, don’t let anything burn, add a splash of water if needed).

Add vegetable broth/stock, 1 cup water, coconut milk, lemon juice, tamari, 1 tablespoon maple syrup/honey and 1 teaspoon salt. Add more sweetener and salt, if desired. Bring to boil, reduce to simmer. Simmer for 15 minutes, partially covered.

Add edamame and kale. When kale is wilted, add 9oz ramen noodles, submerge in liquid. Add water if needed to cover noodles. Bring to rolling boil, reduce to simmer and move noodles around frequently for a minute or two, just to help them separate. Turn off heat, cover and let sit for 5 minutes, or until noodles are al dente.

2 thoughts on “Curried Ramen Soup with Kale & Edamame

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