Coconut Curry Ramen
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(91)
Ingredients
4 servings
- Tofu:
- one 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
- one 1-inch piece of peeled fresh ginger, minced
- 1 teaspoon curry powder
- 6 cups vegetable broth
- 6–8 oz. ramen noodles
- one 14-ounce can coconut milk
- 1 teaspoon salt
- squeeze of lime juice
- Optional Finishing Touches:
- 2 tablespoons sesame oil
- 2 tablespoons sambal oelek chili paste
- 1 stalk of a green onion, sliced
- 2 tablespoons sesame seeds
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Preparation
Chef’s notes
Ramen Noodles:
You can use the classic packaged ramen (noodles only, without the seasoning packet). OR these are our favorite ramen noodles that are pictured in the recipe. SO GOOD.
This will keep as leftovers, but the ramen noodles will soak up quite a bit of the liquid, so you may need to add some water or broth to thin it back out.
Noodle amount:
I prefer 6 ounces because I like a pretty good veg-to-noodle ratio. But if you want more noodles, go with the full 8-9 ounces (depending on your package) and just add a bit more liquid.
Substitutions:
Shiitake mushrooms have the best flavor for this, but the more regular button mushrooms work, too. And bok choy can be replaced with spinach or other greens.
Tofu Pro Tip:
If you want that reeeally golden brown look, toss your hoisin-ed tofu into a skillet and pan-fry for a few minutes to get it extra browned. Totally optional, but very pretty.