Creamy Coconut Curry Ramen: Your New Cozy Night Favorite

This Creamy Coconut Curry Ramen is a comforting and nourishing vegan dish packed with vibrant flavors.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Thai

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 can Coconut Milk light coconut milk can be used for lower fat
4 cups Vegetable Broth homemade broth elevates the taste

For the Noodles

4 packs Ramen Noodles exclude the seasoning packet

For the Veggies

2 cups Mixed Vegetables e.g., carrots, bok choy, shiitake mushrooms
2 all Green Onions for garnish

For the Tofu

14 ounces Tofu press and marinate for crunch

For the Flavor Boosters

3 tablespoons Hoisin Sauce use low-sodium for a healthier option
2 tablespoons Lime Juice for acidity and balance
1 tablespoon Sesame Oil recommended for sautéing vegetables

Equipment

oven
Large pot
Baking Sheet
cutting board
knife

Method

Preparation

Preheat the oven to 400°F. While it warms, press the tofu to remove excess moisture, then slice and marinate in hoisin sauce for at least 10 minutes.
Bake the marinated tofu on a lined baking sheet for about 25 minutes, or until golden and slightly crispy.
Sauté the mixed vegetables in a large pot over medium heat with a splash of sesame oil for about 4–5 minutes.
Combine coconut milk and vegetable broth in the pot, stirring gently. Bring it to a simmer.
Add ramen noodles, cooking them in the simmering broth for 3–5 minutes or until tender.
Serve hot, garnishing each bowl with baked tofu, fresh green onions, and a squeeze of lime juice.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Optional: Sprinkle with sesame seeds for an extra crunch.

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