What's For Dinner: Coconut Vegetable Ramen

February often feels like a gentle pause, doesn't it? The bustling energy of the holidays has settled, and the vibrant burst of spring still feels like a distant whisper. It's a time I find myself drawn to quiet corners, to the gentle hum of the refrigerator, and to the comforting promise of a warm bowl. There's a particular kind of grace in these days, a subtle invitation to slow down, to breathe, and to simply be present.

Lately, my kitchen has become a sanctuary for creating meals that nourish not just the body, but also the spirit. It's not about complex techniques or rushing to get things done, but rather about the mindful act of gathering ingredients, the gentle sizzle of vegetables, and the incredible aroma that fills the home. It's in these moments that I often feel a profound sense of gratitude for the simple blessings: a roof over my head, warmth from the stove, and the sustenance to carry on.

This Coconut Vegetable Ramen is one such blessing. It's a symphony of subtle flavors, creamy textures, and vibrant colors that feels like a warm hug on a gray February evening. It asks for a little bit of chopping, a little bit of simmering, but mostly, it asks for your presence. To stand by the stove, stirring gently, and letting the quiet joy of creation fill the space. It’s a meal that reminds me that even in the seemingly mundane, there's always an opportunity for beauty and for kindness – starting with being kind to oneself with good, wholesome food.

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup or agave (optional, for a touch of sweetness)
• 1 tsp red curry paste (adjust to your spice preference)
• 4-6 oz ramen noodles (dried, without seasoning packets)
• 2 cups mixed vegetables (e.g., sliced mushrooms, bell peppers, grated carrots, snap peas, edamame)
• 2 cups fresh spinach or bok choy
• Juice of 1/2 lime
• Fresh cilantro, chopped, for garnish
• Optional toppings: sriracha, toasted sesame seeds, chili oil

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Pour in the vegetable broth and coconut milk. Add the soy sauce, maple syrup (if using), and red curry paste. Stir well to combine.
4. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld. This is a good time to reflect on your day, perhaps with a cup of tea.
5. Add the ramen noodles to the simmering broth. Cook according to package directions, usually 3-5 minutes, until tender.
6. Stir in your mixed vegetables (mushrooms, bell peppers, carrots, etc.). Cook for 2-3 minutes, just until they are tender-crisp.
7. Finally, add the fresh spinach or bok choy. Stir until wilted, which will only take about 30 seconds to a minute.
8. Remove from heat. Stir in the fresh lime juice. Taste and adjust seasonings as needed – perhaps a little more soy sauce, a pinch of salt, or an extra squeeze of lime.
9. Ladle the ramen into bowls. Garnish with fresh cilantro and any desired optional toppings.

As we navigate these quieter, sometimes colder, days, I pray you find moments to pause, to nourish your body and soul, and to feel the gentle warmth of gratitude for all that is good. May your table be a place of peace and connection, even if it's just a connection with yourself over a steaming bowl of something delicious.

In these quieter days of winter, what simple acts of comfort or connection are bringing warmth to your soul?

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Photo by Douglas Fehr on Unsplash

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