Creamy Coconut Curry Ramen with Tofu Recipe
Introduction
This Creamy Coconut Curry Ramen with Tofu is a comforting and flavorful dish perfect for any day of the week. The rich coconut milk pairs beautifully with the spicy red curry paste, creating a mouthwatering broth that warms the soul. With tender tofu and fresh vegetables, it’s a satisfying meal that’s easy to make at home.
Ingredients
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 200g ramen noodles
- 200g firm tofu, cubed
- 1 cup spinach
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
- Fresh cilantro for garnish
Instructions
- Step 1: In a large pot, combine the vegetable broth, coconut milk, red curry paste, soy sauce, and lime juice. Bring the mixture to a gentle simmer over medium heat.
- Step 2: Add the ramen noodles to the simmering broth and cook according to the package instructions until tender.
- Step 3: While the noodles cook, heat a separate pan over medium heat and sauté the cubed tofu until it turns golden brown on all sides.
- Step 4: Once the noodles are cooked, add the sautéed tofu, spinach, and sliced mushrooms to the pot. Cook for an additional 2-3 minutes until the spinach wilts and the mushrooms soften.
- Step 5: Serve the ramen hot, garnished with chopped green onions and fresh cilantro for a burst of fresh flavor.
Tips & Variations
- For extra heat, add a pinch of chili flakes or a drizzle of sriracha to the broth.
- Replace spinach with bok choy or kale for a different leafy green texture.
- Use gluten-free noodles if you prefer a gluten-free version.
- Press the tofu before cooking to remove excess moisture for a firmer texture.
Storage
Store leftover curry ramen in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water to loosen the broth if needed. For best texture, add fresh greens when reheating rather than storing them with the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular noodles instead of ramen noodles?
Yes, you can substitute ramen noodles with other types like udon or soba. Just adjust the cooking time according to the noodle package instructions.
Is this recipe vegan?
Yes, this recipe is completely vegan as it uses plant-based ingredients including vegetable broth, tofu, and coconut milk.
PrintCreamy Coconut Curry Ramen with Tofu Recipe
A rich and flavorful Creamy Coconut Curry Ramen with tofu, combining the comforting textures of ramen noodles and sautéed tofu with a luscious coconut curry broth, fresh spinach, and earthy mushrooms. This vibrant dish is quick to prepare and perfect for a cozy, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Broth and Sauce
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Main Ingredients
- 200g ramen noodles
- 200g firm tofu, cubed
- 1 cup spinach
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
Garnish
- Fresh cilantro for garnish
Instructions
- Prepare the broth: In a large pot, combine vegetable broth, coconut milk, red curry paste, soy sauce, and lime juice. Bring the mixture to a gentle simmer, allowing the flavors to meld together into a creamy curry base.
- Cook the ramen noodles: Add the ramen noodles to the simmering broth and cook according to the package instructions, usually about 3-5 minutes, until tender but still slightly firm.
- Sauté the tofu: While the noodles are cooking, heat a separate pan over medium heat and sauté the cubed firm tofu until it is golden brown on all sides, giving it a crispy texture for contrast in the dish.
- Add vegetables and tofu: Add the sautéed tofu, fresh spinach, and sliced mushrooms into the pot with the broth and noodles. Cook together for an additional 2-3 minutes, allowing the spinach to wilt and mushrooms to soften.
- Serve and garnish: Ladle the creamy coconut curry ramen into bowls, then garnish with chopped green onions and fresh cilantro for a burst of fresh flavor and color. Serve immediately while hot.
Notes
- Firm tofu works best as it holds its shape and crisps up nicely when sautéed.
- Adjust red curry paste quantity based on your preferred spice level.
- You can substitute ramen noodles with rice noodles or udon for a variation in texture.
- For added protein, consider adding cooked shrimp or chicken along with the tofu.
- To keep the dish vegan and gluten-free, ensure the soy sauce is gluten-free or use tamari.
Keywords: Creamy Coconut Curry Ramen, Tofu Ramen, Vegan Curry Ramen, Coconut Milk Ramen, Easy Vegan Dinner, Vegan Soup
