Coconut Curry Ramen Recipes

22 January 2020 Bookmark0
How about we make a noodle dish that’s quite a curry, but also quite a ramen, and happens to be almost unnoticeably vegan? Like, one where you'll clean out the fridge, but also quite make it Instagramably beautiful, all while feeling like you’re eating takeout?

The chopping will take a moment . And mushrooms are annoying to wash . I get it. Don’t panic. It’s all worthwhile .

Coconut Curry Ramen Recipes
Coconut Curry Ramen Recipes

Meanwhile, you’ve started your tofu within the oven because oven-baked tofu can, in fact, be very delicious. Or make it however you’d like.

The noodles enter at the eleventh hour – we just simmer that veg-y broth, add the noodles till they cook, then put a scoop of tofu pieces on top.

This is, to me, the foremost perfect blend of everything I crave all the time which is creamy curry and noodles and large , bossy flavor.

Coconut Curry Ramen Recipes


  • 1 14-ounce package extra firm 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 fresh 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:

  • sesame oil
  • hoisin sauce
  • chili paste
  • green onions
  • sesame seeds


  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.


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