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Coconut curry ramen with crisp tofu, vegetables, and creamy coconut curry broth

Coconut Curry Ramen with Crisp Tofu and Vegetables

Coconut curry ramen combines creamy coconut curry broth, springy noodles, fresh vegetables, and crisp tofu for a comforting bowl with balanced textures and bold flavor. It is a satisfying meal choice when you want a hearty plant-based ramen experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: Thai-Inspired
Calories: 570
Ingredients Method Notes

Ingredients
  

Crispy Tofu
  • one 14-ounce package extra firm tofu
  • 1 teaspoon cornstarch
  • drizzle of oil and soy sauce
  • 2 tablespoons hoisin sauce
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 (see notes)
  • one 14-ounce can coconut milk
  • 1 teaspoon salt
  • squeeze of lime juice
Toppings
  • 2 tablespoons sesame oil
  • 2 tablespoons sambal oelek chili paste
  • 1 stalk of a green onion, sliced
  • 2 tablespoons sesame seeds

Method
 

Preparation
  1. Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
  2. Press out some or most of the water from the tofu, then cut it into cubes. Coat the tofu with cornstarch in a bowl, then add a drizzle of oil and soy sauce.
  3. Place the tofu on the prepared baking sheet and bake for 30-40 minutes, until golden and crisp. Toss the baked tofu with a little hoisin sauce.
  4. While the tofu cooks, prepare the vegetables.
Cooking
  1. Warm the oil in a large deep pot over medium heat. Add the mushrooms and bok choy and cook for 3-5 minutes until softened.
  2. Add the garlic, ginger, and curry powder to the pot. Cook for 3-5 minutes until fragrant.
  3. Pour in the broth and bring the mixture to a simmer. Add the ramen noodles and cook until tender, usually 3-4 minutes.
  4. Stir in the coconut milk, then season with salt and lime juice.
Serving
  1. Divide the ramen and broth into bowls. Top with the crisp tofu, sesame oil, sesame seeds, and sliced green onions before serving.

Notes

Ramen Noodles: Use classic packaged ramen noodles without the seasoning packet, or use another preferred ramen noodle option. This recipe keeps well as leftovers, but the noodles will continue absorbing the broth, so adding water or broth may be needed to thin it again. I prefer 6 ounces of noodles for a stronger vegetable-to-noodle balance, but 8-9 ounces can be used for a fuller noodle portion with additional liquid as needed. Shiitake mushrooms provide the best flavor, though button mushrooms also work, and bok choy can be replaced with spinach or other greens. For extra browned tofu, pan-fry the hoisin-coated tofu in a skillet for a few minutes after baking.