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+ servings
5 from 3 votes

Vegan Coconut Curry Ramen

by: claire cary

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.
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Prep: 15 mins
Cook: 20 mins
Total: 35 mins




  • 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 tbsp low sodium soy sauce or tamari
  • 3-4 tbsp Thai red curry paste
  • 1 tbsp fresh grated ginger
  • 4 green onions
  • 3 tsp minced garlic about 6 cloves
  • ½ tsp curry powder
  • 1 tbsp toasted sesame oil
  • 1/2-1 tsp salt I usually use a bit more than 1 tsp, I like salty ramen!
  • Juice from 1 lime
  • black pepper to taste
  • 2 tbsp peanut butter optional, but delicious!
  • ¼ tsp red pepper flakes plus more for serving


  • 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!


Instead of bok choy you are welcome to use broccoli, snap peas or any green veggie! You'll need about 1 1/2 cups total. 
This recipe is best served fresh as the noodles and tofu can get a bit soggy if they sit for too long. The ramen will also thicken a bit as it sits, so add more broth as needed to thin it out. 
Serving: 1bowl / Calories: 401kcal / Carbohydrates: 34g / Protein: 8g / Fat: 28g / Saturated Fat: 11g / Fiber: 3g / Sugar: 4g

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