Vegan Coconut Curry Ramen (Print View)

Creamy coconut curry broth with tender vegetables and noodles for a comforting Asian-inspired bowl.

# Components:

→ Broth

01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons red curry paste, vegan
06 - 1 teaspoon ground turmeric
07 - 4 cups vegetable broth
08 - 1 can (14 ounces) full-fat coconut milk
09 - 1 tablespoon soy sauce or tamari
10 - 1 teaspoon maple syrup
11 - 1 teaspoon sesame oil
12 - Salt and black pepper to taste

→ Vegetables and Noodles

13 - 2 cups cremini or shiitake mushrooms, sliced
14 - 2 small heads baby bok choy, quartered lengthwise
15 - 9 ounces ramen noodles, dried or fresh
16 - 1 medium carrot, julienned
17 - 2 scallions, thinly sliced
18 - 1 tablespoon toasted sesame seeds, optional
19 - 1 red chili, sliced, optional
20 - Fresh cilantro for topping, optional
21 - Lime wedges for serving

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant. Add red curry paste and turmeric, stirring for 1 minute to bloom the spices.
03 - Pour in vegetable broth and coconut milk. Stir in soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer.
04 - Add sliced mushrooms and simmer for 8 to 10 minutes until tender and fully cooked through.
05 - Meanwhile, cook ramen noodles according to package instructions in a separate medium saucepan. Drain and set aside.
06 - Stir bok choy and julienned carrots into the simmering broth. Cook for 2 to 3 minutes until bok choy is just wilted but remains bright green.
07 - Taste the broth and season with salt and black pepper to your preference.
08 - Divide cooked noodles among four serving bowls. Ladle the hot broth and vegetables evenly over the noodles.
09 - Top each bowl with scallions, toasted sesame seeds, sliced red chili, fresh cilantro, and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The broth tastes like you've been simmering it for hours, but it comes together in under 30 minutes.
  • It's naturally vegan and naturally delicious, so no one at the table feels like they're eating a substitute for anything.
  • You can have it on the table on a weeknight or serve it to guests and they'll think you've been cooking all day.
02 -
  • Don't let the bok choy cook too long or it becomes mushy and loses the brightness that makes it special in the bowl.
  • The sesame oil is small in quantity but enormous in impact; it's what makes people pause and ask what that toasted note is.
  • If your curry paste tastes very strong or salty on its own, start with a little less than a tablespoon and taste as you go.
03 -
  • If your coconut milk has separated, shake the can well before opening, or whisk it together in the pot for a creamier, more integrated broth.
  • Cook everything except the bok choy and carrot in advance, then add those final vegetables fresh when you reheat and serve, keeping them vibrant and crisp.
  • Taste the broth before serving and keep lime wedges nearby because a squeeze of acid is what makes each spoonful feel alive instead of heavy.
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