🍲 Soups

Vegan Coconut Curry Ramen

Luxuriously creamy, golden-orange coconut curry ramen — rich, velvety broth infused with warm curry spices, aromatic ginger-garlic, and luscious coconut milk. Springy ramen noodles, tender pan-fried tofu cubes, meaty mushrooms, and fresh baby bok choy simmered in this fragrant broth. Every spoonful balances creamy richness, gentle heat, deep umami, and bright citrus notes — comforting, satisfying, and completely dairy-free and animal-free!

Shared by yuki

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Time

35 min

Serves

Difficulty

easy

🛒 Ingredients

#Creamy Coconut Curry Broth;
400 ml full-fat coconut milk.. 600 ml rich vegetable broth
2–3 tbsp red curry paste (vegan — check label).. 1 tbsp grated fresh ginger
3 garlic cloves — minced.. 1 tbsp soy sauce or tamari
1 tbsp maple syrup or coconut sugar.. 1 tbsp lime juice — fresh
1 tsp toasted sesame oil.. ½ tsp ground turmeric (optional, for deeper golden colour)
Pinch of red chilli flakes — adjust to taste
#Main Ingredients;
250–300 g fresh or dried ramen noodles (egg-free)
300 g firm tofu — cut into cubes
150 g shiitake or cremini mushrooms — sliced
2 heads baby bok choy — halved or quartered
1 tbsp neutral oil — for pan-frying tofu
#Garnishes;
Fresh cilantro — chopped.. Sliced scallion — green parts
Toasted black & white sesame seeds
Chilli flakes or fresh chilli slices.. Lime wedges

👩‍🍳 Instructions

1
Pan-fry the tofu: Heat oil in a large pot over medium heat. Add tofu cubes and pan-fry 5–6 minutes until golden and firm on all sides. Remove and set aside.
2
Build the curry base: In the same pot, add ginger, garlic, and red curry paste. Stir-fry gently for 1–2 minutes until fragrant and oil separates — this releases maximum flavour.
3
Simmer the broth: Pour in vegetable broth, stirring to lift all aromatic bits. Add soy sauce, maple syrup, turmeric, and chilli flakes. Bring to a gentle simmer, then stir in coconut milk until smooth and creamy. Simmer on low heat 5–8 minutes — do not boil vigorously.
4
Cook vegetables & noodles: Add mushrooms and bok choy to the broth. Simmer 3–4 minutes until tender-crisp. Meanwhile, cook ramen noodles separately according to package instructions until tender but springy. Drain well.
5
Finish & assemble: Stir lime juice and sesame oil into the broth. Return tofu to warm through briefly. Divide noodles evenly into bowls, then ladle generous creamy broth, vegetables, and tofu over top.
6
Serve: Garnish generously with fresh cilantro, scallion, sesame seeds, and chilli. Enjoy immediately while hot — squeeze extra lime to taste!