Curry Coconut Ramen with our Gogo Quinoa Lasagna

Print Friendly and PDF


  • 1 can of coconut milk
  • 2 cloves of garlic, finely chopped
  • 2 green onions, chopped
  • ¼ of a red bell pepper, diced into small cubes
  • 1 teaspoon of finely chopped ginger
  • 1 tablespoon of miso paste
  • 1 tablespoon of red curry paste
  • 2.5 cups of vegetable broth
  • 1 cup of oyster mushrooms, roughly chopped
  • The remaining red bell pepper, sliced into strips
  • One head of broccoli, roughly chopped
  • Juice of 1/2 lime
  • ¼ cup of GoGo Quinoa red quinoa
  • 1 package of GoGo Quinoa lasagna


  1. In a pot, boil water for the lasagna noodles. When the water is ready, boil 6 lasagna sheets (1 at a time) for 5 minutes each. Take the lasagna sheets, rinse them in cold water, and pat dry to remove excess water. Using a knife, cut them into thin strips, resembling ramen noodles. Place the noodles in a bowl with a bit of oil to prevent sticking and set aside.
  2. In a pot, sauté the garlic, green onions, ginger, and red bell pepper in oil until golden. Add miso paste, red curry paste, and stir. Add vegetable broth, coconut milk, bring to a boil, then reduce heat to medium-low. Adjust seasoning if needed.
  3. In a skillet, sauté the bell peppers and broccoli for garnish and set aside.
  4. In the same skillet, sauté the mushrooms until golden. Set aside.
  5. In a pot, boil 1/2 cup of water, add a tablespoon of miso paste, and add a quarter cup of quinoa. Cook the quinoa. In another skillet, heat a tablespoon of oil and sauté the quinoa. Set aside.
  6. To serve, place the noodles in a bowl, add the hot broth, garnishes, mushrooms, and top with the quinoa crumble. Garnish with a lime wedge. Enjoy your meal!