Description
This Vegan Coconut Curry Ramen is a flavorful, comforting bowl of goodness featuring crispy tofu, shiitake mushrooms, baby bok choy, and tender ramen noodles all simmered in a rich and creamy coconut curry broth. Perfect for a cozy meal, this recipe blends aromatic Thai red curry paste, fresh ginger, garlic, and a hint of lime for a vibrant, satisfying vegan dish that’s gluten-free and packed with plant-based protein.
Ingredients
Scale
Tofu
- 1 14 ounce block extra firm tofu
- 1 tbsp olive oil
- 1 tbsp low sodium soy sauce or tamari
Ramen Broth & Vegetables
- 8 ounces shiitake mushrooms, sliced
- 2 small bunches baby bok choy, chopped (or substitute with 1 1/2 cups broccoli, snap peas, or other greens)
- 4 green onions (scallions), chopped (separate the white and green parts)
- 3 tsp minced garlic (about 6 cloves)
- 1 tbsp fresh grated ginger
- 1 tbsp toasted sesame oil
- 1 can full fat coconut milk (approx. 13.5 to 14 ounces)
- 5-6 cups vegetable broth (start with 5 cups, add more as needed)
- 2 tbsp low sodium soy sauce or tamari
- 3-4 tbsp Thai red curry paste
- ½ tsp curry powder
- ¼ tsp red pepper flakes plus more for serving
- ½ – 1 tsp salt (adjust to taste)
- Juice from 1 lime
- 2 tbsp peanut butter (optional, but recommended for richness)
- Black pepper to taste
- 8 ounces ramen noodles (gluten free, if preferred)
Instructions
- Prepare the tofu: Remove tofu from the package and drain liquid. Wrap it in a clean towel and pat to remove excess moisture. Cut into 1-inch cubes to ensure even frying.
- Fry the tofu: Heat olive oil in a skillet over medium heat. Add tofu cubes and fry each side for 2-3 minutes until golden brown and crisp. Toss with soy sauce and let sit in the skillet to absorb the flavor while preparing the broth.
- Sauté base aromatics: In a large pot, add the bottom white parts of chopped green onions, minced garlic, grated ginger, and toasted sesame oil. Sauté for about 5 minutes until fragrant and golden.
- Add vegetables: Add sliced shiitake mushrooms and chopped baby bok choy to the pot. Continue sautéing for another 5-7 minutes until vegetables soften and flavors meld.
- Build the broth: Stir in the full fat coconut milk, Thai red curry paste, salt, curry powder, red pepper flakes, and peanut butter if using. Mix well until fully incorporated into a smooth curry broth.
- Add liquids and bring to boil: Pour in 5 cups of vegetable broth and soy sauce. Stir, then bring the mixture to a gentle boil on medium-high heat.
- Cook the noodles: Add ramen noodles to the boiling broth. Cook according to package instructions—usually just a few minutes. If you prefer more broth, add the remaining 1 cup of vegetable broth during this step.
- Finish and season: Once noodles are cooked, stir in lime juice, fried tofu cubes, and black pepper to taste. Adjust seasoning by adding more salt or red pepper flakes if desired for extra spice.
- Serve: Ladle ramen into bowls and sprinkle additional red pepper flakes on top if you like extra heat. Serve immediately for best texture and flavor.
Notes
- You can substitute baby bok choy with broccoli, snap peas, or any green vegetable, using approximately 1 1/2 cups.
- This recipe is best served fresh, as noodles and tofu may become soggy if left to sit. The broth will also thicken over time; add extra vegetable broth as needed to thin it out before serving.
- Use gluten-free ramen noodles to keep the dish gluten-free, especially if dietary restrictions apply.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 401 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg
