Coconut Curry Ramen

Name: Coconut Curry Ramen
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: one 14-ounce package extra firm tofu; 1 teaspoon cornstarch; drizzle of oil and soy sauce; 2 tablespoons hoisin sauce; 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; 2 tablespoons sesame oil; 2 tablespoons sambal oelek chili paste; 1 stalk of a green onion, sliced; 2 tablespoons sesame seeds

Coconut Curry Ramen with a creamy golden broth, pan-fried vegetables, cubes of golden brown tofu, and steamy delicious ramen noodles. Bonus: it's vegan!

⏱️ 60 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Medium 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

one 14-ounce package extra firm tofu
1 teaspoon cornstarch
drizzle of oil and soy sauce
2 tablespoons hoisin sauce
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
2 tablespoons sesame oil
2 tablespoons sambal oelek chili paste
1 stalk of a green onion, sliced
2 tablespoons sesame seeds

Steps

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.
While tofu bakes, chop the veggies.
Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.
Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.
Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.