Curry Ramen Vegan (Printable Recipe)
This bowl’s packed with heat, plenty of veggies, soft tofu, and a creamy coconut broth for the coziest plant-based pick-me-up.
# Ingredients You'll Need:
→ Aromatics
01 -
1 tablespoon grated fresh ginger
02 -
3 garlic cloves, minced up
03 -
2 tablespoons coconut oil
04 -
1 onion, chopped up fine
→ Broth Components
05 -
2 teaspoons maple syrup
06 -
4 cups vegetable broth
07 -
1 cup coconut milk
08 -
1 tablespoon soy sauce
09 -
2 tablespoons red curry paste
→ Noodles and Garnishes
10 -
Fresh cilantro, a handful, chopped
11 -
Lime wedges for squeezing
12 -
1 cup baby spinach
13 -
1 red bell pepper, sliced thin
14 -
200 g ramen noodles
15 -
200 g tofu, firm and cubed
16 -
1 cup broccoli, broken into florets
# Steps to Follow:
01 -
Toss on the final touches by scattering cilantro and squeezing in lime before serving.
02 -
Pop the noodles you cooked and the spinach into the hot broth. Give it a stir just long enough for the greens to wilt a bit and the noodles to pick up warmth.
03 -
In another pot, cook the ramen noodles how the package says, then drain them well and set them aside for later.
04 -
Once the broth’s bubbling nicely, tip in the tofu cubes, bell pepper slices, and broccoli. Let everything cook together until the veggies soften up, five to seven minutes usually does it.
05 -
Next up, empty in coconut milk, broth, soy sauce, and a bit of maple syrup. Mix it all and keep the heat low so you get a soft simmer.
06 -
Drop in the red curry paste and let it fry for a couple minutes to wake up the flavors.
07 -
Drizzle coconut oil in a big pot, set to medium. Toss in onion, garlic, and ginger. Let them sizzle until the onions look see-through and soft.
# Extra Tips:
01 -
For a better bite, brown the tofu cubes in a pan first before mixing them into the soup.
02 -
You can add or cut back on curry paste as you like if you want it milder or hotter.