Description
This Vegan Coconut Curry Ramen is a flavorful and creamy plant-based twist on a classic favorite. Packed with golden crispy tofu, shiitake mushrooms, baby bok choy, and gluten-free ramen noodles, all simmered in a rich coconut milk and Thai red curry broth, it’s a comforting, spicy, and satisfying meal perfect for any day.
Ingredients
Scale
Tofu
- 1 14 ounce block extra firm tofu
- 1 tbsp olive oil
- 1 tbsp low sodium soy sauce or tamari
Ramen
- 8 ounces shiitake mushrooms, sliced
- 2 small bunches baby bok choy, chopped (or 1 1/2 cups broccoli, snap peas, or any green veggie)
- 8 ounces ramen noodles (gluten free recommended)
- 1 can full fat coconut milk (about 13.5 oz)
- 5-6 cups vegetable broth
- 2 tbsp low sodium soy sauce or tamari
- 3-4 tbsp Thai red curry paste
- 1 tbsp fresh grated ginger
- 4 green onions (separate white bottom parts and green tops)
- 3 tsp minced garlic (about 6 cloves)
- 1/2 tsp curry powder
- 1 tbsp toasted sesame oil
- 1/2-1 tsp salt (adjust to taste, more for saltier broth)
- Juice from 1 lime
- Black pepper to taste
- 2 tbsp peanut butter (optional, but delicious!)
- 1/4 tsp red pepper flakes plus more for serving
Instructions
- Prepare the tofu: Remove the tofu from the package and drain the liquid. Wrap the tofu in a towel and pat it dry to remove excess moisture. Cut the tofu into 1-inch cubes.
- Cook the tofu: Heat olive oil in a skillet over medium heat. Add the tofu cubes and fry each side for 2-3 minutes or until golden brown. Toss the tofu with 1 tablespoon soy sauce and let it absorb the flavor. Set aside.
- Sauté aromatics: Chop the green onions separating the white bottoms and green tops. In a large pot, add the white parts along with minced garlic, grated ginger, and toasted sesame oil. Sauté over medium heat for about 5 minutes until fragrant and golden brown.
- Add vegetables: Add the sliced shiitake mushrooms and chopped baby bok choy to the pot. Continue sautéing for an additional 5-7 minutes until vegetables are softened.
- Add curry base: Pour in the full-fat coconut milk and stir in the Thai red curry paste, salt, curry powder, red pepper flakes, and optional peanut butter. Mix well to fully incorporate all ingredients.
- Add broth and soy sauce: Pour in 5 cups of vegetable broth and 2 tablespoons soy sauce. Bring the mixture to a low boil.
- Cook the noodles: Add the ramen noodles to the boiling broth and cook according to package instructions, usually about 3-4 minutes until tender. If you prefer a more brothy soup, add the remaining cup of vegetable broth now.
- Finish and season: Once the noodles are cooked, stir in the lime juice, the crispy tofu cubes, and black pepper to taste. Adjust salt and red pepper flakes to your liking for balanced flavor and heat.
- Serve: Ladle the ramen into bowls and garnish with additional red pepper flakes if desired. Serve immediately for best texture and flavor. Enjoy your warm, comforting vegan coconut curry ramen!
Notes
- You can substitute bok choy with broccoli, snap peas, or any green veggie you prefer, about 1 1/2 cups total.
- This ramen is best served fresh, as noodles and tofu may become soggy if left to sit too long.
- The broth thickens as it cools; add extra vegetable broth to thin it out before serving if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 401
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
