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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!

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Ingredients
Tofu:
 14 oz extra firm tofu
 1 tsp cornstarch
 drizzle of oil and soy sauce
 2 tbsp hoisin sauce
Coconut Curry Ramen:
 2 tbsp oil
 8 oz shiitake mushroom
 2 bok choy, chopped
 3 cloves garlic, minced
 11 inch fresh ginger, minced
 1 tsp curry powder
 6 cups vegetable broth
 68 oz ramen noodles
 14 oz can coconut milk
 1 tsp salt
 squeeze of lime juice
Optional Seasoning:
 sesame oil
 hoisin sauce
 chili paste
 green onions
 sesame seeds
Instructions
1

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.

2

Chopping: While tofu bakes, chop the veggies.

3

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.

4

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.

5

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.

Recipe by Pinch of Yum.Β 

Ingredients

Ingredients
Tofu:
 14 oz extra firm tofu
 1 tsp cornstarch
 drizzle of oil and soy sauce
 2 tbsp hoisin sauce
Coconut Curry Ramen:
 2 tbsp oil
 8 oz shiitake mushroom
 2 bok choy, chopped
 3 cloves garlic, minced
 11 inch fresh ginger, minced
 1 tsp curry powder
 6 cups vegetable broth
 68 oz ramen noodles
 14 oz can coconut milk
 1 tsp salt
 squeeze of lime juice
Optional Seasoning:
 sesame oil
 hoisin sauce
 chili paste
 green onions
 sesame seeds

Directions

Instructions
1

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.

2

Chopping: While tofu bakes, chop the veggies.

3

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.

4

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.

5

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.

🍜 Creamy Golden Vegan Ramen Curry