Curry Ramen

This spicy Curry Ramen is packed with bold flavors and checks every comfort‑food box while keeping things healthy and fast. You may also like our Curried Butter Beans, made with yellow curry.

So you want a comforting bowl of hearty, flavorful ramen that’s vegan and gluten-free? You’re in luck. Made with red curry paste, coconut milk, and loads of veggies and fresh herbs, it’s oil-free and Daniel Fast approved.

Why You’ll Love This Recipe

1. Plant-Based and Gluten-Free: Made with brown rice ramen noodles and vegetable broth, this recipe is for everyone. As a bonus, it's Daniel Fast-compliant.
2. Oil-Free: All the flavor comes from the ingredients themselves - no oil is needed.
3. Quick and Easy: Perfect for a busy weeknight or a cozy weekend meal.
4. Customizable: Use your favorite veggies or make it spicier.
5. Satisfying: This curry ramen checks a lot of boxes, including protein from the tofu, whole grain from the brown rice noodles, mushrooms, and veggies.

Health Benefits

• Nutrient-Dense: This curry ramen is packed with vitamins and minerals. Baby bok choy is a good source of calcium and vitamin C, while mushrooms are rich in B vitamins and antioxidants. Learn more about the health benefits of mushrooms.
• High in Plant Protein: The tofu in this recipe is a good source of healthy plant protein. The ramen noodles also have protein. Eating plant-based protein like tofu is associated with heart health, building muscle, and strengthening bones.
• Reduced Fat: Thanks to the red curry paste, ginger, garlic, and coconut milk, this dish is rich and flavorful without the need for added oil.

What You Need to Make This Vegan Curry Ramen

1. Red curry paste is the spicy, aromatic backbone.
2. Brown rice ramen noodles provide a hearty, whole‑grain base.
3. Extra firm tofu delivers chewiness and plant‑based protein to this curry ramen.
4. Mushrooms (like shiitake) give this ramen a meaty texture plus umami depth.

A full list of ingredients for this curry ramen with exact amounts can be found in the recipe card below.

Substitutions and Variations

• Veggies: Feel free to sub out the veggies with what you have on hand. Spinach, zucchini, snap peas, carrots, or bell peppers are excellent alternatives or additions to this recipe.
• Curry Paste: Try green or yellow curry for a different curry-ramen vibe.
• Noodles: Swap out the brown rice noodles with black rice noodles, similar to what we used in our Asian Noodle Salad recipe. Alternatively, use regular wheat ramen or soba if gluten isn't a concern.
• Coconut Aminos: If you don't have coconut aminos, you can use reduced-sodium tamari or regular aminos, but keep in mind these are saltier, so adjust the amount you use accordingly.

How to Make This Red Curry Ramen

Step 1: Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized pieces. Drizzle coconut aminos and toss in a bowl.

Step 2: Add the tofu chunks to the air fryer and cook at 350°F (175 °C) for 15 minutes. Alternatively, place the tofu chunks on a parchment-lined baking sheet and bake them in a preheated oven at 350°F (175 °C) for 20 to 25 minutes.

Step 3: Remove the cooked tofu from the air fryer (or oven) and set aside.

Step 4: Add half of the low-sodium vegetable broth, red curry paste, and plain unsweetened coconut milk to a blender. Blend until smooth. Set it aside.

Step 5: In a medium pot over medium heat, add minced garlic, freshly grated ginger, mushrooms, and a generous splash of low-sodium vegetable broth. Place the lid on and cook for 2-3 minutes.

Step 6: Pour the remaining low-sodium vegetable broth and coconut milk mixture into the pot and continue cooking for an additional 2 to 3 minutes.

Step 7: Add the baby bok choy and turn off the heat. Stir and allow the heat from the broth to wilt the baby bok choy.

Step 8: In a separate pot, add noodles to boiling water. Cook for 3 to 4 minutes or according to package instructions. Drain and rinse with cold water to reduce stickiness, and set aside.

Step 9: To assemble the curry ramen, divide the cooked noodles into individual bowls. Ladle the curry broth with veggies and tofu over the noodles. Top with Thai basil and sesame seeds. Add a squeeze of fresh lime juice and (optional) reduced-sodium tamari soy sauce if using.

Cook This Curry Ramen With Me

Tips For a Successful Vegan Ramen Bowl

• Red Curry Paste: Make sure it’s vegan and gluten-free. Some brands may contain fish sauce or shrimp paste so read the label carefully. I like the Mike Organic's brand of red curry paste.
• Coconut Milk: Use plain, unsweetened coconut milk for the real deal.
• Vegetable Broth: Use low-sodium broth to control the saltiness of the dish.
• Spice Level: If you like it spicier, add more red curry paste or a pinch of chili flakes or cayenne. If you prefer milder curry ramen, use less curry paste and add more coconut milk.

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