Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Coconut Curry Ramen Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

Coconut Curry Ramen is a luscious vegan dish featuring a creamy golden coconut curry broth, pan-fried shiitake mushrooms, bok choy, silky ramen noodles, and crispy baked tofu cubes tossed in a hint of hoisin sauce. This comforting recipe is bursting with fragrant spices, fresh ginger and garlic, and is perfectly balanced with a squeeze of lime juice. Easy to prepare and full of vibrant flavors, it’s a nourishing, satisfying meal ideal for a hearty lunch or dinner.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Tofu:

  • 1 (14-ounce) package extra firm tofu
  • 1 teaspoon cornstarch
  • Drizzle of oil
  • Drizzle of soy sauce
  • 2 tablespoons hoisin sauce

Coconut Curry Ramen:

  • 2 tablespoons oil
  • 8 oz. shiitake mushrooms (about 2-3 cups sliced)
  • 2 bok choy heads, chopped (about 2–3 cups)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced
  • 1 teaspoon curry powder
  • 6 cups vegetable broth
  • 6–8 oz. ramen noodles (preferably fresh or dried ramen noodles)
  • 1 (14-ounce) can coconut milk
  • 1 teaspoon salt
  • Squeeze of lime juice

Optional Finishing Touches:

  • 2 tablespoons sesame oil
  • 2 tablespoons sambal oelek chili paste
  • 1 stalk green onion, sliced
  • 2 tablespoons sesame seeds

Instructions

  1. Prepare the Tofu: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Gently press the tofu to remove excess water, then cut it into cubes. Toss the cubes in a bowl with cornstarch to coat evenly. Drizzle lightly with oil and soy sauce, ensuring each piece is well seasoned. Spread the tofu cubes in a single layer on the baking sheet and bake for 30-40 minutes until golden and crispy. Once baked, toss the tofu cubes with hoisin sauce for added flavor.
  2. Chop the Vegetables: While the tofu is baking, chop the shiitake mushrooms and bok choy into bite-sized pieces. Mince the garlic cloves and fresh ginger.
  3. Sauté the Vegetables: Heat 2 tablespoons of oil in a large, deep pot over medium heat. Add the sliced mushrooms and chopped bok choy, sautéing them for 3-5 minutes until they become soft. Then add the minced garlic, ginger, and curry powder, continuing to sauté for another 3-5 minutes until the mixture is fragrant and well combined.
  4. Cook the Noodles and Simmer the Broth: Pour in the 6 cups of vegetable broth and bring the pot to a gentle simmer. Add the ramen noodles and cook for about 3-4 minutes, or until the noodles are tender. Stir in the coconut milk and season the broth with 1 teaspoon of salt and a squeeze of fresh lime juice to brighten the flavors.
  5. Assemble and Serve: Ladle the coconut curry ramen into bowls. Top each serving with the crispy golden baked tofu cubes. If desired, finish with a drizzle of sesame oil, a spoonful of sambal oelek chili paste for heat, sliced green onions, and a sprinkle of sesame seeds. Grab your chopsticks and enjoy this hearty, flavorful vegan ramen!

Notes

  • For tofu pressing, use a tofu press or wrap tofu in a clean kitchen towel and gently place a heavy object on top for 15-20 minutes.
  • If you cannot find fresh ramen noodles, dried ramen noodles work well.
  • Adding sambal oelek chili paste is optional for those who prefer a spicy kick.
  • Bok choy can be substituted with other greens like spinach or napa cabbage if preferred.
  • Adjust salt and lime juice to taste to balance the flavors.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking, Stovetop
  • Cuisine: Vegan Asian Fusion
  • Diet: Vegan

Find it online: https://recipeteach.com/coconut-curry-ramen-recipe/