Vegan Coconut Curry Ramen
This vegan coconut curry ramen is a family friendly recipe that’s ready to serve in just about 30 minutes! It’s chock full of flavor, protein and perfect for a chilly winter night. With tofu, noodles, veggies and a delicious coconut curry broth.
My vegan ramen and curry noodles are among my most popular recipes, so I put both of them together to create this seriously crave worthy coconut curry ramen! These ramen noodles feature crisp pan fried tofu, sauteed mushrooms, veggies and ramen noodles all cooked in a deliciously creamy Thai coconut curry sauce.
With hints of ginger, garlic and a little spice from red pepper flakes, this is the perfect recipe to make all winter long! Because cook times of noodles can vary quite a bit, I recommend sticking with one that has a relatively short cook time of about 5 minutes to keep this recipe quick and easy! If you love this recipe, try my chickpea noodle soup or vegetable noodle stir fry next!
Before we get started…
- I used brown rice ramen noodles to keep this dish gluten free, but any type of ramen or noodle in general will work.
- This recipe is best served fresh! If you want to prep this ahead of time, I suggest just storing the noodles and the rest of the soup separately. You can prep the soup entirely, then bring to a boil on the stove and cook the noodles right before serving.
- Some brands of curry paste are much spicier than others. If you don’t want this curry ramen to be too spicy, just start with a smaller amount and add more as needed.
How to make vegan ramen
PREP TOFU. Remove the tofu from the package and drain off the liquid. Wrap in a towel and pat to remove some of the water. Cut into 1 inch cubes.
Add the sesame oil to a skillet and add the tofu. Fry on each side for 2-3 minutes or until golden brown. Once golden, toss in the soy sauce and let sit to absorb the flavor.
SAUTE VEGGIES. Meanwhile, chop the scallions/green onions and add the bottom white part to a large pot with the minced garlic, grated ginger and sesame oil. Saute for 5 or so minutes or until golden brown. Add in the mushrooms and bok choy. Saute an additional 5-7 minutes.
ADD ALL INGREDIENTS. Add in the coconut milk, curry paste, salt, curry powder and peanut butter if using. Stir together to fully incorporate.
Add in the veggie broth (start with 5 cups for now) and soy sauce. Bring to a low boil. Add in the noodles and let cook according to package instructions. They usually only take a few minutes. If you want the ramen more brothy, add in the extra cup of veggie broth now.
ADD NOODLES & SERVE. Once the noodles are done, add in the lime juice, tofu and black pepper to taste. Adjust the flavors to your liking, I usually add more salt and more red pepper flakes for spice. Serve immediately and enjoy!
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If you are not vegan, I suggest topping with a soft boiled jammy egg! If you love this recipe, try my vegan tortilla soup next.
How to store
While this curry ramen is best served fresh, it will keep in the fridge for about 2 days. The noodles can get a bit mushy if they sit, and they absorb a lot of the broth so you don’t end up with much broth in the end.
To prevent this, you can store the noodles and the broth separately so they don’t turn to mush! When you’re ready to reheat, just add both to the stove and heat until warm and steamy.
What vegetables are best for ramen?
Feel free to use whatever veggies you have on hand to create your own personalized version of this recipe. I love broccoli, snap peas, carrots or even kale in this ramen.
You can also leave it plain and simple and just do the noodles and tofu. If you aren’t vegan, a soft boiled egg is a great addition to a bowl of ramen.
Make it spicy!
This curry ramen can be as spicy or mild as you like! As written, it is not very spicy, you can spice it up with more red pepper flakes or a bit of sriracha, or spice it down by omitting the red pepper flakes entirely.
To be safe, start small and add more as needed! Some brands of curry paste are much spicier than others, so if you use one that is different than what I used, so start low and add more to adjust.
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Vegan Coconut Curry Ramen
by: claire cary
Ingredients
Tofu
- 1 14 ounce block extra firm tofu
- 1 tablespoon olive oil
- 1 tablespoon low sodium soy sauce or tamari
Ramen
- 8 ounces shiitake mushrooms sliced
- 2 small bunches baby bok choy chopped, see notes
- 8 ounces ramen noodles I used gluten free
- 1 can full fat coconut milk
- 5-6 cups vegetable broth
- 2 tablespoons low sodium soy sauce or tamari
- 3-4 tablespoons Thai red curry paste
- 1 tablespoon fresh grated ginger
- 4 green onions
- 3 teaspoons minced garlic about 6 cloves
- ½ teaspoon curry powder
- 1 tablespoon toasted sesame oil
- 1/2-1 teaspoon salt I usually use a bit more than 1 teaspoon, I like salty ramen!
- Juice from 1 lime
- black pepper to taste
- 2 tablespoons peanut butter optional, but delicious!
- ¼ teaspoon red pepper flakes plus more for serving
Instructions
- Remove the tofu from the package and drain off the liquid. Wrap in a towel and pat to remove some of the water. Cut into 1 inch cubes.
- Add the olive oil to a skillet and add the tofu. Fry on each side for 2-3 minutes or until golden brown. Once golden, toss in the soy sauce and let sit to absorb the flavor.
- Meanwhile, chop the scallions/green onions and add the bottom white part to a large pot with the minced garlic, grated ginger and sesame oil. Saute for 5 or so minutes or until golden brown.
- Add in the mushrooms and bok choy. Saute an additional 5-7 minutes.
- Add in the coconut milk, curry paste, salt, curry powder, red pepper flakes and peanut butter if using. Stir together to fully incorporate.
- Add in the veggie broth (start with 5 cups for now) and soy sauce. Bring to a low boil.
- Add in the noodles and let cook according to package instructions. They usually only take a few minutes. If you want the ramen more brothy, add in the extra cup of veggie broth now.
- Once the noodles are done, add in the lime juice, tofu and black pepper to taste.
- Adjust the flavors to your liking, I usually add more salt and more red pepper flakes for spice. Serve immediately and enjoy!
Notes
Comments
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This recipe looks delicious! If I chose not to use full fat coconut milk because of I have to watch my saturated fat amounts, would it be better to use non or low fat coconut milk, or half and half instead ( maybe non fat half and half?)
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I’d use a can of light coconut milk!
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This recipe is AMAZING as is–the husband and I loved it. The kids weren’t a fan of the coconut milk (their loss), but I would love to keep making this recipe on rotation; do you think another type of milk would work? I know we’d lose the coconut flavor, but finally found a ramen recipe I love and I’d rather customize than try to find another! Thank you!
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Any other kind of neutral cream or milk will be fine!
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This was so, so good!!! I will be making this regularly! I prepared the broth at the beginning of the week and then just heated one serving at a time. I added the noodles and tofu when I reheated it. I did end up needing to add a good bit more broth because the noodles soaked up so much. But the soup is so flavorful and spicy that the extra broth didn’t seem to water it down.
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Love it! Thank you, Samantha!
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This turned out so good! I’ll definitely make it again
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Thank you Nicole!
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Amazing! I’m just starting out with vegan recipes and this was so much fun to cook and also delicious. Thanks for the awesome recipe!
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Loved this recipe. I definitely made it a little too spicy for me, but it turned out great all the same. I ended up using shredded chicken instead of tofu because I’m not a fan of tofu, and it still tasted delicious. I separated the curry broth and ramen noodles when I meal prepped it for my lunches this past week so the noodles didn’t end up soggy. It worked out perfectly! I’m celiac and dairy-free, so this recipe is a new favorite!
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Amazing, so glad you enjoyed it!
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Delicious!
Used sliced Baby Bella mushrooms and sugar snap peas because that was what was on hand, but the soup is base is great. Will definitely keep in the rotation and try with other veggie combos. My curry paste& powder was salty/ spicy enough for me… didn’t need to add either salt or pepper. And just a tip, after pressing, I find Air frying my tofu for 12 mins on 400 easier than trying to brown it evenly in the pan 🙂-
So happy you loved it! I also find air frying a bit easier sometimes, but it definitely depends on the pan!
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Recipe was flawless. Followed the ingredients and instructions in order. Turned out great. Thank you,
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Thank you Meg!
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This was really yummy! I agree that adding more salt and pepper at the end adds a lot. I would also double the bok Choy next time just because I like more greens. The only thing that was tricky is that the recipe ingredients are not in any particular order, nor does it say how to prepare the veggies. Very yummy and delicious. Will be making again
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Thanks Kaela! So happy you enjoyed it. Thanks for your feedback about the recipe ingredients, I’ll keep that in mind! I did mention how to saute the veggies in the instructions, so I’m not sure what you mean that I didn’t say how to prepare them?
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