I have a sense you’re gonna love this.
Quick run-through on the coconut curry ramen need list:
A golden broth filled with wealthy style a la shiitake mushrooms, garlic, and ginger
A contact of creaminess thanks coconut milk
Pan-fried vegetables of the mushroom and greens (or whatever’s in your fridge) variety
Cubes of golden brown tofu that stroll that positive line among crispy and sticky and saucy
Heavy pulls of long, steamy, delicious ramen noodles
You guys, this ramen DELIVERS. We indexed our desires and it doesn’t disappoint.
Why are we even nonetheless here, really? Why are we now not all tipping our bowls again and slurping each final drop of this vegan miracle?
How To Make This Yummy Vegan Coconut Curry Ramen
You need: vegetables, and ramen, and coconut milk.
Ingredients for coconut curry ramen.
The slicing will take a minute. And mushrooms are annoying to clean. I get it. Don’t panic. It’s all value it.
Meanwhile, you’ve began your tofu within the oven simply due to the fact oven-baked tofu can, in fact, be very delicious. Or make it nevertheless it you’d like.
Baked tofu on sheet pan.
The noodles move in on the final minute – we simply simmer that veg-y broth, upload the noodles till they cook, after which positioned a scoop of tofu items on top.
Coconut curry ramen in a bowl with noodle pull.
Along with: sesame oil, sesame seeds, inexperienced onions, and lime squeezers.
This is, to me, essentially one of the foremost correct mix of everything I crave always that’s creamy curry and noodles and big, bossy flavor.
Go ramen move ramen go!
Check out our video for the right way to make Coconut Curry Ramen:
Coconut Curry Ramen
4.9 from 26 reviews
Prep Time: 30 minutes Cook Time: 30 minutes Yield: four servings 1x
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!
1 14-ounce bundle further agency 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
1 1-inch piece of peeled contemporary ginger, minced
1 teaspoon curry powder
6 cups vegetable broth
6–8 oz. ramen noodles (see notes)
1 14-ounce can coconut milk
1 teaspoon salt
squeeze of lime juice
Optional Finishing Touches:
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 till coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, till golden and crispy. Toss with slightly 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, till soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, till fragrant.
Noodles: Add the broth and deliver to a simmer. Add ramen noodles and simmer till 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, inexperienced onions… you get the idea. Grab your chopsticks and Go. To. Town.
Ramen Noodles: You can use the vintage packaged ramen (noodles only, with out the seasoning packet). OR those are our favourite ramen noodles which are pictured within the recipe. SO GOOD.
This will maintain as leftovers, nevertheless the ramen noodles will take up so much of the liquid, so that you would possibly have so as to feature some water or broth to thin it again out.
Noodle amount: I favor 6 ounces simply due to the fact I like a lovely nice veg-to-noodle ratio. But for those who desire further noodles, move with the complete 8-9 ounces (depending in your package) and simply upload slightly further liquid.
Substitutions: Shiitake mushrooms have the greatest style for this, nevertheless the further normal button mushrooms work, too. And bok choy could be changed with spinach or different greens.
Tofu Pro Tip: If you desire that reeeally golden brown look, toss your hoisin-ed tofu right into a skillet and pan-fry for a number of minutes to get it further browned. Totally optional, but very pretty.