This vegan ramen is packed to the brim with vibrant flavors and hearty textures! It showcases a medley of fresh veggies bathed in a rich coconut milk broth.
Heat the sesame oil in a large stockpot over medium. Add the onion and mushrooms. Sauté for 2-3 minutes, or until onions are turning translucent.
Add minced garlic, ginger, red bell peppers, red curry paste, peanut butter, and liquid aminos. Stir the mixture until combined.
Pour in the vegetable broth, coconut milk, and lime juice. Stir again, then cover the pot and reduce heat to simmer for ~10 minutes.
In the meantime, wash and steam the broccolini in a steamer pot or a pot with a basket insert. Once softened, set aside for serving.
Bring another pot of water to a boil. Mix in the ramen cakes, and cook according to package directions, or until they're al dente. Drain and rinse the noodles.
With about 2-3 minutes left of simmering, add the chopped baby bok choy to the broth. Taste and adjust the seasonings as needed.
To assemble, divide the noodles evenly between bowls. Ladle broth over top and add a couple of stalks of broccolini. Garnish the bowls with vegan ground beef, hot sauce, chopped peanuts, or sliced green onions.