Description
Easy Vegan Curry Ramen made with creamy coconut-curry broth, tofu, and veggies. A quick, flavorful, plant-based comfort bowl you’ll crave every week.
Ingredients
- 8 ounces tofu (crispy tofu or baked tofu -see notes) or sub chicken or shrimp
- 8 ounces ramen noodles (or soba noodles, rice noodles, udon noodles)
- 1 tablespoon coconut oil
- 1 large shallot, minced
- 1 tablespoon fresh ginger, grated or minced
- 4 cloves garlic, minced
- 1-3 tablespoons red curry paste (see notes)
- 1 teaspoon yellow curry powder
- 1 cup carrots, cut into matchsticks or half moons
- 4 cups vegetable broth or chicken stock
- 14-ounce can coconut milk, full-fat
- 1 tablespoon coconut sugar (or maple syrup or brown sugar)
- 1 tablespoon soy sauce, more to taste
- 1 cup snap peas, cut in half lengthwise or leave whole if small
- 2 cups bean sprouts
- 2 tablespoons lime juice + more for serving
- salt to taste
Optional garnishes: fresh cilantro, green onions, peanuts, Peanut Chili Crunch (Seroendeng), Chili Crisp, Thai basil leaves, sriracha.
Instructions
- Cook tofu. Make the crispy tofu recipe (or baked tofu recipe). Alternatively, you can add tofu to the broth without extra cooking.
- Cook noodles. *If using instant ramen you can put the noodles right into the broth in Step 5. If using other noodles (rice noodles, soba, udon, or pasta) cook in a separate pot to avoid the water getting starchy or gummy and to minimize risk of over cooking the rest of the ingredients. Cook to just al dente. Set aside.
- Saute Aromatics. Sauté shallots, ginger, and garlic for 2 minutes. Add curry paste and yellow curry powder saute 1 minute. (This will help bloom the spices in the curry, intensifying the flavor.)
- Simmer. Add carrots, broth, coconut milk, sugar and soy sauce. Bring to a simmer.
- Add quick-cooking veggies. Add snow peas and half of the bean sprouts. Add instant noodles if using, or your precooked noodles. Cook 1-2 minutes.
- Season. Remove from heat. Add lime juice, taste and adjust salt to taste. Add more curry powder if desired.
- Serve in bowls and top with fresh cilantro, remaining bean sprouts and lime wedges- plus any additional garnishes you like.
Notes
Curry Paste. Our favorite red curry pastes are Maesri or Mae ploy brands. Start with less unless you know your spice tolerance with the brand you are using.
Optional vegetables to add: broccoli, mushrooms, bell peppers, bok choy, spinach, cooked yams, squash, peas, edamame- if adding additional veggies that require more cooking, add with the carrots and broth in step 4.
Storage: If you expect to have leftovers, cook the noodles separately and store them apart from the soup. Keep the noodles and broth in separate airtight containers to maintain their texture and freshness.
Tofu alternatives: Thinly sliced chicken breast (¼ inch thick) or raw shrimp can be added directly to the simmering broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 427
- Sugar: 10.1 g
- Sodium: 1424.3 mg
- Fat: 17.1 g
- Saturated Fat: 11.1 g
- Carbohydrates: 58.7 g
- Fiber: 4 g
- Protein: 14.5 g
- Cholesterol: 0 mg
