Creamy Coconut Ramen

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This Creamy Coconut Curry Ramen is cozy, slurpable, and ready in about 30 minutes! Tender ramen noodles swim in a red curry coconut broth with peanut butter and lime, topped with a savory tofu mince that tastes just like ground meat. It’s the noodle version of my broth bowls and an easy weeknight dinner you’ll want on repeat.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: amerian

Diet: Vegan, Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

For the ramen

6-9 oz of uncooked ramen noodles I do 6oz for 2 people and 9-12 4 people

For the broth

2 cups veggie broth
1 can 15 oz lite Coconut Milk full fat also works
2 Tablespoons natural creamy Peanut Butter
2 tablespoons red curry paste
1 lime juiced
2 tablespoons soy sauce

For the tofu “meat”

15 oz Super-firm tofu Extra-firm tofu also works great!
1 tablespoon olive oil divided
1 teaspoon vegetarian beef bouillon*
¼ cup soy sauce
⅓ cup water
½ tablespoon maple syrup
1 teaspoon fresh ginger grated (or ½ teaspoon of fried ginger)
2 tablespoons tomato paste

For serving

Green onions
Cucumber
Cilantro
Chili crunch
Sesame seeds

Instructions

Cook the ramen according to package directions.
Make the broth combining the broth, coconut milk, peanut butter, red curry paste, lime juice, and soy sauce in a medium pot. Bring to a simmer and cook for 5 minutes.
Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off, so I take those and very gently push them through the grater. You can also finely crumble the tofu with your hands as desired.
Meanwhile, cook the tofu. In a large, heat ½ tablespoon of olive oil. Once hot, add in the shredded tofu and cook, stirring every couple of minutes, for about 10 minutes or until the tofu turns a golden brown color and most of the moisture has cooked out.
Make the sauce by whisking together ½ tablespoon of olive oil, bouillon, soy sauce, water, maple syrup, ginger, and tomato paste. Once the tofu has turned golden, add the sauce, stir, and cook for 2 more minutes.
Assemble the bowls by dividing the broth, ramen, and tofu “meat” into 4 bowls. Layer on desired toppings and enjoy!

Notes

Ramen noodles - any dried ramen works; use rice ramen and tamari for gluten free.
Curry paste - brands vary in heat, so adjust to taste.
Bouillon - Better Than Bouillon’s vegetarian base works great, but plain veggie bouillon is fine too.
Storage - store the curry broth separately from the noodles and tofu in airtight containers in the fridge for up to 4 days. The noodles soak up broth as they sit, so combine when reheating (or cook fresh noodles).

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