Curry Ramen

This Curry Ramen recipe features a creamy coconut broth with a kick of warm curry spice, complementing crunchy veggies, crispy tofu, and succulent ramen noodles. Vegan.

this recipe!

Warm up with this vegan Curry Ramen-creamy coconut-curry broth, crisp veggies, and golden tofu for a comforting, protein-packed bowl of flavor.

Why You’ll Love Curry Ramen!

Whenever I create a new ramen recipe, I’m looking for that cozy balance of comfort, nourishment, and bold, uplifting flavor. On the blog, you’ll find hundreds of Asian-inspired recipes, including several five-star ramen recipes, like Peanut Butter Ramen, the BEST Vegan Ramen, and Spicy Miso Ramen. I’m excited to share this Curry Ramen because it is one I return to again and again. After 25+ years of cheffing and developing globally inspired, plant-forward recipes, this ramen recipe has truly become one of my favorite dishes.

This Vegan Curry Ramen Bowl is a nourishing balance of flavor, texture, and freshness. A silky coconut-curry broth infused with aromatic ginger, garlic, and lemongrass forms the soul of the dish-creamy yet light, with just the right touch of warmth and spice. Crisp seasonal vegetables add vibrant color and crunch, while golden seared tofu soaks up the fragrant broth for a satisfying, protein-rich bite. Served over ramen noodles, it's a wholesome, plant-forward meal that's deeply comforting yet refreshingly bright.

Curry Ramen Ingredients

• Red curry paste: My favorite brands are Maesri or Mae Ploy. Different brands of red curry paste have varying spice levels, so start with less, then taste and adjust to your heat preference. You can also try making our homemade red curry paste!
• Yellow curry powder: Adds a deeply savory, warm flavor that enriches the dish. Make our homemade yellow curry powder!
• Ramen noodles: You can also use soba noodles, rice noodles, or udon noodles.
• Shallot, fresh ginger, and garlic cloves: Create a fragrant, aromatic base.
• Carrots: Add beautiful color and a subtle hint of sweetness and earthiness.
• Vegetable broth or chicken stock: Make our homemade vegetable broth or homemade chicken stock for the deepest flavor. Store-bought works in a pinch!
• Coconut milk: Use full-fat, unsweetened coconut milk to give the ramen a rich, creamy broth.
• Coconut sugar: Or use maple syrup or brown sugar for a hint of sweetness.
• Soy sauce: For umami depth and complexity.
• Snap peas and bean sprouts: Add a fresh, crunchy flavor and texture.
• Tofu: For plant-based protein. The tofu is cubed and seared until golden and crispy.
• Lime juice: Adds fresh, vibrant flavor and acidity to elevate the dish.

Variations

• Veggies: You can add other vegetables to the ramen, like broccoli, mushrooms, bell peppers, bok choy, spinach, cooked yams, squash, peas, or edamame. If adding veggies that require more cooking, add them early in cooking process with the carrots and broth.
• Protein: Any non-vegan protein can be swapped for tofu, like shrimp, chicken, pork, salmon, or cod. You can also add a soft-boiled egg if desired.

Curry Ramen Garnishes

• Fresh cilantro and green onions- add fresh flavor and vibrant color.
• Peanuts – add crunchy texure.
• Peanut Chili Crunch (Seroendeng)
• Chili Crisp – for delicious heat!
• Thai basil leaves
• Sesame seeds

How to Make Curry Ramen

1. Prepare the tofu. I prefer to make our crispy tofu for this ramen recipe, but our baked tofu works well, too (see each option below). Up to you! Or, if you prefer, you can add the tofu to the broth without cooking it.

2. Cook the noodles. If using instant ramen noodles, you can add them straight to the broth when adding the snow peas and bean sprouts. For other types of noodles, like rice noodles, soba, udon, or pasta, prepare them in a separate pot according to package instructions, to just al dente.

3. Sauté the aromatics. In a pot, sauté shallots, ginger, and garlic cloves in coconut oil for 2 minutes. Add red curry paste and yellow curry powder. Sauté for 1 minute to bloom the spices.

4. Simmer the broth. To the pot, add carrots, broth, coconut milk, sugar, and soy sauce. Bring the pot to a simmer.

5. Add the snow peas and bean sprouts. Add snow peas and half of the bean sprouts to the pot. If using instant ramen noodles, add them to the pot now. Or add the prepared noodles of choice. Warm for 1-2 minutes.

6. Add lime, toppings, and serve. Turn off the heat and stir in the lime juice. Transfer the ramen to bowls and top with the tofu, remaining bean sprouts, lime wedges, and any garnishes of choice!

Chef’s Tips

1. Cook the noodles properly. If using instant ramen noodles, you do not need to pre-cook them. Add them to the broth when adding the quick-cooking veggies (snow peas and bean sprouts). If using other types of noodles, such as rice noodles, soba noodles, udon noodles, or pasta, prepare them to just al dente, according to package instructions. Then add the cooked noodles when adding the quick-cooking veggies.
2. Add the veggies according to their cooking time. Sturdier vegetables, like carrots, should be added early to allow them time to get tender. Other veggies are quick-cooking, like snow peas and bean sprouts, and should be added toward the end to avoid them getting too soft. If adding other types of vegetables, add them accordingly.
3. Reserve half of the bean sprouts for garnish. Half of the bean sprouts will cook slightly in the broth for a softer texture, while the other half adds a nice raw, crunchy texture and fresh flavor as a garnish.
4. Bloom the curry powder. Let the curry powder cook in the oil and aromatics for a full minute before adding broth. This really helps develop rich flavor and fragrant spice!
5. Sear the tofu. Pan-searing the tofu-by following our crispy tofu recipe-gives the tofu a golden-crisp exterior that adds a subtle crunch. This is particularly nice when paired with a brothy soup like ramen. If using other proteins, sear them prior to adding to the ramen.
6. Make serving easy and mess-free! When transferring the ramen to bowls, I recommend using tongs to pick up the noodles and place them in each bowl. Then you can use a ladle to pour the broth and veggies over top. Add tofu and garnishes last.

Serving Suggestions

Serve Curry Ramen with bean sprouts, lime wedges, fresh cilantro, and any other toppings you’d like! For extra heat, spoon a little Chili Garlic Sauce or Chili Crisp over top. I like our Peanut Chili Crunch for that extra bit of crunchy texture!

While this Curry Ramen is a filling, wholesome meal on its own, you can serve it with a salad or side dish if desired. Here are some of our favorite pairings!

• Thai Quinoa Salad
• Chili Crisp Cauliflower
• Asian Cucumber Salad
• Emerald Kale Salad
• Crunchy Bok Choy Salad

Storage

Ramen is best enjoyed fresh; however, if you expect leftovers, store the noodles separately from the broth. Store the broth and toppings in separate airtight containers in the fridge for up to 4 days. Cooked ramen noodles should be lightly oiled (sesame oil is nice) and stored in an airtight container for 2-3 days. If you have leftover broth, you can always make a batch of fresh noodles!

More Recipes You Might Like

Peanut Butter Ramen

The Best Vegan Ramen

Tofu Miso Soup

Zen Noodle Bowl

Soba Noodle Soup

33+ Easy Thai Recipes with Authentic Flavor!

Print