Coconut Curry Ramen Recipe

comment icon 218 more comments How about we make a noodle dish that’s kind of a curry, but also kind of a ramen, and happens to be almost unnoticeably vegan? Like, one where you can clean out the fridge, but also kind of make it Instagramably beautiful, all while feeling like you’re eating takeout? I have a feeling you are gonna love this. Quick run-through on the coconut curry ramen wish list:

A golden broth packed with rich flavor a la shiitake mushrooms, garlic, and ginger A touch of creaminess thank you coconut milk Pan-fried vegetables of the mushroom and greens (or whatever’s in your fridge) variety Cubes of golden brown tofu that walk that fine line between crispy and sticky and saucy Heavy pulls of long, steamy, delicious ramen noodles

You guys, this ramen DELIVERS. We listed our wishes and it does not disappoint. Why are we even still here, really? Why are we not all tipping our bowls back and slurping every last drop of this vegan miracle?

How To Make This Yummy Vegan Coconut Curry Ramen

You need: vegetables, and ramen, and coconut milk. The chopping will take a minute. And mushrooms are annoying to clean. I get it. Don’t panic. It’s all worth it. Meanwhile, you’ve started your tofu in the oven because oven-baked tofu can, in fact, be very delicious. Or make it however you’d like. The noodles go in at the last minute – we just simmer that veg-y broth, add the noodles till they cook, and then put a scoop of tofu pieces on top. Along with: sesame oil, sesame seeds, green onions, and lime squeezers. This is, to me, the most perfect blend of everything I crave all the time which is creamy curry and noodles and big, bossy flavor. Go ramen go ramen go!

Check Out Our Video For How To Make Coconut Curry Ramen:

Click here to see the step-by-step web story instructions for this recipe!

This recipe was inspired by the Ramen Bowl in the Chloe Flavor Cookbook!*❤️ 4.8 from 89 reviews

one 14-ounce package extra firm tofu 1 teaspoon cornstarch drizzle of oil and soy sauce 2 tablespoons hoisin sauce

Coconut Curry Ramen:

2 tablespoons oil 8 oz. shiitake mushrooms (2-3 cups sliced) 2 bok choy, chopped (2–3 cups chopped) 3 cloves garlic, minced one 1-inch piece of peeled fresh ginger, minced 1 teaspoon curry powder 6 cups vegetable broth 6–8 oz. ramen noodles (see notes) one 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 of a green onion, sliced 2 tablespoons sesame seeds

This will keep as leftovers, but the ramen noodles will soak up quite a bit of the liquid, so you may need to add some water or broth to thin it back out. Noodle amount: I prefer 6 ounces because I like a pretty good veg-to-noodle ratio. But if you want more noodles, go with the full 8-9 ounces (depending on your package) and just add a bit more liquid. Substitutions: Shiitake mushrooms have the best flavor for this, but the more regular button mushrooms work, too. And bok choy can be replaced with spinach or other greens. Tofu Pro Tip: If you want that reeeally golden brown look, toss your hoisin-ed tofu into a skillet and pan-fry for a few minutes to get it extra browned. Totally optional, but very pretty.