Description
This Coconut Curry Ramen is a vibrant and comforting dish featuring crispy baked tofu, tender shiitake mushrooms, and fresh bok choy simmered in a rich coconut curry broth with ramen noodles. Flavored with garlic, ginger, and curry powder, and finished with a kick of sambal oelek and a squeeze of lime, it creates a perfect balance of spicy, savory, and creamy elements for a deliciously warming meal.
Ingredients
Scale
Tofu
- 1 (14-ounce) package extra firm tofu
- 1 teaspoon cornstarch
- Drizzle of oil (such as vegetable or canola oil)
- Drizzle of soy sauce
- 2 tablespoons hoisin sauce
Vegetables and Aromatics
- 8 ounces shiitake mushrooms (about 2–3 cups sliced)
- 2 bok choy heads, chopped (about 2–3 cups chopped)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
Broth and Seasoning
- 1 teaspoon curry powder
- 6 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1 teaspoon salt
- Squeeze of fresh lime juice
- 2 tablespoons sesame oil
- 2 tablespoons sambal oelek chili paste
Noodles and Garnish
- 6–8 ounces ramen noodles (fresh or dried)
- 1 green onion stalk, sliced
- 2 tablespoons sesame seeds
Instructions
- Prepare Tofu: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Press as much water as possible out of the tofu, then cut it into cubes. In a bowl, gently toss the tofu with cornstarch until evenly coated. Drizzle with oil and soy sauce, then spread the tofu cubes on the baking sheet. Bake for 30-40 minutes until golden and crispy, flipping once halfway through. Once baked, toss the tofu lightly with hoisin sauce to add flavor.
- Chop Vegetables: While the tofu bakes, chop the shiitake mushrooms and bok choy into bite-sized pieces. Mince the garlic and ginger for later use.
- Sauté Vegetables and Aromatics: Heat 2 tablespoons oil in a large deep pot over medium heat. Add the sliced mushrooms and chopped bok choy, sauté for 3-5 minutes until softened. Stir in minced garlic, ginger, and curry powder, then cook for an additional 3-5 minutes until fragrant, stirring occasionally to prevent burning.
- Add Broth and Noodles: Pour in the vegetable broth and bring the mixture to a simmer. Add the ramen noodles and cook according to package instructions, usually 3-4 minutes, until tender.
- Finish the Broth: Stir in the can of coconut milk, season with salt and a squeeze of lime juice to brighten the flavors. For heat, mix in the sambal oelek chili paste to taste and adjust seasoning as needed.
- Serve: Divide the noodles and broth into bowls. Top with the crispy hoisin tofu, drizzle with sesame oil, and garnish with sliced green onions and sesame seeds. Serve immediately and enjoy with chopsticks for an authentic touch.
Notes
- Pressing tofu well before baking is crucial to achieving a crispy texture.
- Fresh ramen noodles are recommended but dried noodles can be used as a substitute.
- Sambal oelek adds heat; adjust quantity based on your spice preference.
- You can substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
- This dish is vegan and can be modified for gluten-free by using tamari instead of soy sauce and gluten-free noodles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking, Sautéing, Simmering
- Cuisine: Japanese-inspired fusion
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 17 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 0 mg
Keywords: coconut curry ramen, vegan ramen, tofu ramen, coconut milk soup, shiitake mushroom soup, easy vegan dinner, spicy ramen
