Coconut Curry Ramen with Crispy Tofu
A simple coconut curry ramen, topped with crispy tofu. Basically the best vegan noodle soup. This dish is done in under 30 minutes and is packed with flavor.
Servings 4
Ingredients
- 1 tablespoon sesame oil (or other oil of choice)
- 3 medium garlic cloves, finely grated or minced
- 1 inch fresh ginger, finely grated or minced, peeled
- 2 baby bok choy, chopped
- 1 bell pepper, sliced (optional)
- 3-4 cups mushrooms, sliced (white, cremini or shiitake)
- 2 tablespoons red curry paste (see notes)
- 1 tablespoon curry powder
- 1 teaspoon salt, more or less to taste
- 1 (14oz) can light coconut milk
- 3 cups vegetable broth (no salt added) or water
- 3 packs ramen noodles
Crispy Tofu
- 1 block firm tofu
- 1 tablespoon sesame oil (or other oil of choice)
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
Curry Ramen
- Heat oil in a large saucepan. Add the garlic and ginger and sauté for 1-2 minutes. I like to do this first to avoid getting a raw ginger taste in the dish. Otherwise, add it with the vegetables.
- Add the mushrooms, peppers and bok choy to the saucepan and sauté for 5 minutes.
- Stir in the curry paste, curry powder and salt. Cook for 1-2 minutes.
- Add the coconut milk and broth (or water). Bring to a boil, then add the ramen noodles. Simmer for 4-5 minutes over medium-high heat until the noodles are cooked.
- Serve with crispy tofu and sliced green onions.
Crispy Tofu
- Press the tofu for 15 minutes if desired (I don't bother and it still turns out good and crispy for this dish). Cut the tofu into little cubes.
- Toss in a bowl with the oil, salt and garlic powder.
- Heat a cast-iron skillet (or non-stick skillet) over medium heat. Add the tofu and cook for 7-8 minutes on one side, then flip and cook another 4-5 minutes.
- Serve on top of the curry ramen.
Notes
I used spicy Thai Kitchen red curry paste. Each brand will be different and some will possibly be spicier and more flavorful. For this reason, you may want to use less if you know your curry paste is on the spicier side. Adjust to taste.
You could likely use full-fat coconut milk, but I only tried the recipe with light. It will be richer with full-fat coconut milk.
You could easily use different vegetables in this dish. Use what you have! Shredded carrots, broccoli and spinach would be good. I do love the flavor of mushrooms though and I'd highly recommend it if you have some on hand!
Want to make this a one-pot meal? Just skip the crispy tofu and throw in diced tofu into the dish at the same time as the coconut milk and broth.
I used these ramen noodles. Each pack or portion is 70g. You could also use rice noodles. If your ramen noodles come with a flavor pack, don't use it!
This is not meant to be a traditional ramen recipe.