Curry Ramen

So you want a comforting bowl of hearty, flavorful ramen that’s vegan and gluten-free? You’re in luck. This spicy curry ramen is packed with bold flavors and whole plant food ingredients that will surely warm the cockles.

Made with red curry paste, coconut milk, and loads of veggies and fresh herbs, it’s oil-free and full of flavor. This recipe makes four servings.

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.
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 recipe checks a lot of boxes, including protein from the tofu, whole grain from the brown rice noodles, mushrooms, and veggies.

Here's What You Need to Make This Vegan Curry Ramen

1. Red curry paste
2. Brown rice ramen noodles
3. Extra firm tofu
4. Coconut aminos
5. Garlic
6. Ginger root
7. Mushrooms
8. Low-sodium vegetable broth
9. Baby bok choy
10. Plain, unsweetened coconut milk
11. Thai (or sweet) basil
12. Lime
13. Black or white sesame seeds
14. Reduced sodium tamari soy sauce (to taste)

How to Prepare

You'll need an air fryer (or oven), blender, and a medium pot with a lid to make this.

Prepare the Tofu

Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized pieces. Drizzle coconut aminos and toss in a bowl. Add the tofu chunks to the air fryer and cook at 350F (175C) for 15 minutes. Alternatively, place the tofu chunks on a parchment-lined baking sheet and bake them in a preheated oven at 350F (175C) for 20 to 25 minutes.

Make the Coconut Curry Broth

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.

Cook the Veggies

In a medium pot over medium heat, add minced garlic, freshly grated ginger, mushrooms, and a generous splash of low-sodium vegetable broth. Put the lid on and cook for 2 to 3 minutes. Pour the blended coconut curry broth and remaining low-sodium vegetable broth into the pot and continue to cook for another 2 to 3 minutes. Add the baby bok choy and turn off the heat. Stir and allow the heat from the broth to wilt the baby bok choy.

Cook the Noodles

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.

Assemble the 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

Use the Good Stuff

• 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 to control the saltiness of the dish.

Adjust the Heat

If you like it spicier, add more red curry paste or a pinch of chili flakes. If you prefer milder, use less curry paste and add more coconut milk.

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.

Storage and Reheating

• Storage: Keep noodles separate from the broth and store them in air-tight containers in the refrigerator for up to 3 days. If you combine the noodles with the broth for storing, the noodles will absorb the broth and possibly get mushy.
• Reheating: Reheat gently on the stovetop. Add a splash of vegetable broth or coconut milk if needed to loosen the broth.

Health Benefits

• Nutrient Dense: This curry ramen is packed with vitamins and minerals. Baby bok choy has calcium and vitamin C, and mushrooms are a good source of B vitamins and antioxidants.
• High in Plant Protein: The tofu in this recipe is a good source of healthy plant protein. The ramen noodles also have protein.
• Reduced Fat: Thanks to the red curry paste, ginger, garlic, and coconut milk, this dish is rich and flavorful without added oil.

Frequently Asked Questions

This healthy vegan curry ramen is the ultimate comfort food with aromatic curry paste, creamy coconut milk, and fresh veggies. Whether cooking for yourself or serving to guests, this recipe will impress with its flavors and healthy goodness. Try it and have a homemade ramen night—gluten-free, oil-free, and delicious!