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Just made it! This recipe is incredibly simple and very tasty! Didn’t make any changes to your recipe and finally learned how to make tofu the RIGHT way!
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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!
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Coconut Curry Ramen
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Coconut Curry Ramen with a creamy golden broth, pan-fried vegetables, cubes of golden brown tofu, and steamy delicious ramen noodles. Bonus: it’s vegan!
Ingredients
Tofu:
- 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
Instructions
- Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.
- Chopping: While tofu bakes, chop the veggies.
- Vegetables: Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.
- Noodles: Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.
- Finish: Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.
Equipment
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Buy Now → Notes
Ramen Noodles: You can use the classic packaged ramen (noodles only, without the seasoning packet). OR these are our favorite ramen noodles that are pictured in the recipe. SO GOOD.
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sauté
- Cuisine: Thai-Inspired
Keywords: coconut curry ramen, ramen soup, ramen recipe
This recipe was inspired by the Ramen Bowl in the Chloe Flavor Cookbook!*❤️
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This recipe is part of our collection of easy tofu recipes. Check it out!
Added white corn. Was a huge hit with the family and I loved the tofu in in! I also doubled the broth.
I have never eaten or tried tofu I would like to try, could you suggest what’s best please and thanks.
Kind regards
Lynette
Mixed review here – veggies were delicious and perfectly cooked. Tofu was cooked so well, really among the best I have done. Soup, on the other hand, was a little bland and needed some more flavor. I added fish sauce, chili crisp (and I don’t like spice much).
This was soooo good! Instead of tofu, we used strips of wagyu beef. It was absolutely delicious!!
Who needs a restaurant? THIS IS SO GOOD!!! Maybe add some miso when you get it to the bowl. Im going to try that next time, but followed along as written this time and this was divine!!
This was really great. I did not have bok choy so subbed 2 cups of thinly sliced cabbage. I also tossed tofu in arrowroot powder, because that’s what I had. Both substitutions worked out fine. Added thinly sliced jalapeno to the toppings. I will definitely be making this again.
It’s good but the featured picture has too many filters/adjustments. The final product doesn’t get that deep in color unless you add more curry powder – which I personally find this needs.
Very straightforward and indeed very yummy
Im new to this style of cooking. The tofu turned out really well and I will use this method again for sure. Overall I could have used some help balancing the dish. I think i put in too big a “squeeze” of lime which through the balance off quite a bit. I also used garlic broth base to start instead of vegetable which I thought would be ok but probably through the balance out a bit too.
Overall my partner said it was the only time tofu has ever been “tolerable” and I enjoyed it. He added an extra squeeze of lime and his was noticeably worse.
Overall- loved this! I added extra ginger, garlic, and curry powder. Skipped the mushrooms and topped it with scallions, and a soft boiled egg. Next time I would probably only add half a can of coconut milk and add chili flakes to the pan with the aromatics. I added a splash of ponzu and a lot of chili to cut the richness of the coconut milk.
I LOVE this recipe! It is my go to when I want comfort food. I’ve been making it for a few years now and follow the recipe exactly. I sometimes make this twice a month during the cooler months! Thank you for sharing this recipe!
I ate vegan coconut curry ramen in Japan near harajuku and have been craving it. Your recipe tastes so much like it – THANK YOU!! Craving satisfied without traveling across the world 😭
Okay that is DELICIOUS. I just inhaled a bowl of it. Made exactly as followed, and it’s perfect. I would probably even double the mushrooms next time b/c they taste so good, and maybe try a bit of the red curry paste. But it’s delicious as written!
This is perfect comfort food. I skipped the mushrooms (I just am not a mushroom person) and subbed the bok choy with baby spinach in the last few minutes of simmering. Sooooo yummy.
One teaspoon of curry powder would have been like none to us, and with taste tests I ended up using about 2 Tablespoons! Also, I used shrimp instead of tofu. The first day this was good, but OH MY, on the second day it became amazing. Like 10 stars amazing! The sauce became thicker an creamier, the favors had a chance to marry, and we are already talking about making it again. Garnished with your suggested garnishes, the sambal gave it a kick. From now on this will be a make ahead recipe for me. It is fabulous! This one is going into my Best file. Thanks for sharing it!
I want to learn more about Asian cooking
The recipe is amazing! I was wondering what can I substitute if I don’t have curry powder?
Hi! The curry powder is actually pretty important in this recipe here, so we wouldn’t recommend a substitute.
Yum is right! My three teens (professed tofu haters) loved it too.
Cooked this tonight and my bf and I both liked it! The tofu enhanced the curry noodle flavor and this dish, so to have a better experience, I wouldn’t leave the tofu out. I used beef broth and it overpowered the coconut flavor a bit. Also, add the bok choy last to have a nice looking and crunchy bok choy. I followed the steps and added it at the very beginning, and my bok choy looked so sad. Overall, this recipe is pretty good. I will make it again with a few personal twists. 😀
I absolutely LOVE this ramen! It’s so easy to make and so flavourful, but do yourself a favour and triple the amount of curry powder and the taste will be exquisite!! I also add nori, crispy onions and a soft boiled egg to mine and it’s the perfect at home ramen recipe!
Love this idea! my curry powder may have just not had enough flavor because I probably more than doubled the curry powder and it still didn’t have that delicious curry pop. Will probably add curry paste next time!
Can’t get enough of it. One of the best dishes I’ve ever made using coconut. So so yummy. Thanks for sharing!
Would coconut cream work for this recipe or is it too heavy? Thank you!
Coconut cream should work just fine!
Best recipe for Ramen we have ever tasted let alone made ! All the prep was time well spent for a scrumptious lunch!
We doubled the recipe and used baby bok choy and kale and used 3 1/2 tsp of curry powder.
Thank you for sharing this wonderful recipe!
Yuck unless significantly modified.
I followed recipe. Except used chicken broth. The end soup tasted like water and I used my homemade concentrated chicken broth that I often add water to. I ransacked fridge last minute thinking of anything I could throw in to add flavor. Fish sauce, soy sauce, sweet chili sauce, more hoisin. Turned out good in the end. Tofu was best part. That was spot on.
Thanks so much for the feedback, Yvette!