PREP TIME: 30 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1-HR | YIELD: 4 Servings
This is an amazing vegan dish with creamy golden broth, pan-fried vegetables, golden brown tofu cubes, and steamy, delicious ramen noodles. A bonus: learn how to make the perfect golden brown tofu. Make this Coconut Curry Ramen right away, and I promise you’ll be blown away!
INGREDIENTS
Tofu:
1 14-oz. package extra firm tofu
1 tsp cornstarch
drizzle of oil and soy sauce
2 tbsp hoisin sauce
Coconut Curry Ramen:
2 tbsp oil
8 ounces shiitake mushrooms (2–3 c. sliced)
2 bok choy, chopped (2–3 cups chopped)
3 cloves garlic, minced
1 1” piece of peeled fresh ginger, minced
1 tsp curry powder
6 c. vegetable broth
6–8 ounces ramen noodles
1 14-oz. can coconut milk
1 tsp salt
a squeeze of lime juice
Optional Finishing Touches:
sesame oil
hoisin sauce
chilli paste
green onions
sesame seeds
How to make Coconut Curry Ramen
Step 1: Prepare the oven. Preheat it to 375 degrees. And using parchment paper, line a baking sheet.
Step 2: Remove most of the water out of the tofu. Press, then slice the tofu into cubes. In a bowl with cornstarch, toss the tofu and drizzle with oil and soy sauce. In the prepared baking sheet, transfer the tofu. Place in the preheated oven and bake for about 30 to 40 minutes until golden and crispy. When done, remove from the oven and gently toss with a bit of hoisin sauce.
Step 3: While baking the tofu, chop the veggies.
Step 4: In a large, deep pot, heat the oil over medium heat. Once the oil is hot, add the mushrooms and bok choy to the pot and saute for about 3 to 5 minutes until tender. Add the garlic along with ginger and curry powder and continue to saute for another 3 to 5 minutes until aromatic.
Step 5: To the pot, pour in the broth and bring to a simmer. Add the Ramen noodles and simmer further until completely cooked. This takes an additional 3 to 4 minutes. Then, add the coconut milk and season with salt and lime juice.
Step 6: In bowls, ladle the Ramen and broth. Top with tofu, sesame oil, sesame seeds, and green onions. Enjoy!
NOTES:
For this recipe, you can use classic package ramen noodles without the seasoning packet.
When keeping as a leftover, the ramen noodles will soak most of the liquid. To thin it back out, add some water or broth.
I Prefer 6 ounces of noodles because I like my veg-to-noodle ratio. Feel free to add more noodles and go with the full 8 to 9 ounces and simply add more liquid.
You can substitute Shiitake mushrooms with regular button mushrooms. And the bok choy with spinach or other greens.
To make extra brown/golden brown tofu, toss the hoisin-ed tofu into a skillet and pan-fry for a couple of minutes.
Nutrition Facts:
Serves: 4, Calories Per Serving: 570 | Total Fat 33.6g 43% | Sodium 2086.6mg 91% | Dietary Fiber 5.6g 20% | Protein 19.2g 38% | Vitamin C 31.8mg 35% | Phosphorus 167.8mg 13% | Cholesterol 0.2mg 0% | Total Carbohydrate 52.7g 19% | Sugars 7.9g | Vitamin A 25.3µg 3% | Potassium 628.6mg 13%
Ingredients
- Tofu:
- 1 14-oz. package extra firm tofu
- 1 tsp cornstarch
- drizzle of oil and soy sauce
- 2 tbsp hoisin sauce
- Coconut Curry Ramen:
- 2 tbsp oil
- 8 ounces shiitake mushrooms (2–3 c. sliced)
- 2 bok choy, chopped (2–3 cups chopped)
- 3 cloves garlic, minced
- 1 1” piece of peeled fresh ginger, minced
- 1 tsp curry powder
- 6 c. vegetable broth
- 6–8 ounces ramen noodles
- 1 14-oz. can coconut milk
- 1 tsp salt
- a squeeze of lime juice
- Optional Finishing Touches:
- sesame oil
- hoisin sauce
- chilli paste
- green onions
- sesame seeds
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. And using parchment paper, line a baking sheet.
Step 2: Remove most of the water out of the tofu. Press, then slice the tofu into cubes. In a bowl with cornstarch, toss the tofu and drizzle with oil and soy sauce. In the prepared baking sheet, transfer the tofu. Place in the preheated oven and bake for about 30 to 40 minutes until golden and crispy. When done, remove from the oven and gently toss with a bit of hoisin sauce.
Step 3: While baking the tofu, chop the veggies.
Step 4: In a large, deep pot, heat the oil over medium heat. Once the oil is hot, add the mushrooms and bok choy to the pot and saute for about 3 to 5 minutes until tender. Add the garlic along with ginger and curry powder and continue to saute for another 3 to 5 minutes until aromatic.
Step 5: To the pot, pour in the broth and bring to a simmer. Add the Ramen noodles and simmer further until completely cooked. This takes an additional 3 to 4 minutes. Then, add the coconut milk and season with salt and lime juice.
Step 6: In bowls, ladle the Ramen and broth. Top with tofu, sesame oil, sesame seeds, and green onions. Enjoy!
Notes
For this recipe, you can use classic package ramen noodles without the seasoning packet. When keeping as a leftover, the ramen noodles will soak most of the liquid. To thin it back out, add some water or broth. I Prefer 6 ounces of noodles because I like my veg-to-noodle ratio. Feel free to add more noodles and go with the full 8 to 9 ounces and simply add more liquid. You can substitute Shiitake mushrooms with regular button mushrooms. And the bok choy with spinach or other greens. To make extra brown/golden brown tofu, toss the hoisin-ed tofu into a skillet and pan-fry for a couple of minutes.
