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Quick Vegan Curry Ramen Noodles Recipe

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A fast, cozy, and flavorful vegan curry ramen noodle soup with creamy coconut curry broth, tender noodles, and pan-fried tofu. Ready in under 25 minutes, perfect for busy weeknights or a comforting dinner.

Ingredients

Scale
  • 4 ounces (115 grams) ramen noodles, fresh or dried
  • 1 cup (240 ml) full-fat coconut milk
  • 2 cups (480 ml) vegetable broth, preferably low sodium
  • 2 tablespoons red curry paste (vegan)
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup
  • 4 ounces (115 grams) firm tofu, cubed and lightly pan-fried
  • 1 cup (30 grams) baby spinach or kale
  • 2 stalks green onions, thinly sliced
  • Juice of half a lime
  • Optional toppings: toasted sesame seeds, chili flakes, fresh cilantro

Instructions

  1. Drain and press the tofu to remove excess moisture. Cut into 1-inch (2.5 cm) cubes. Heat a non-stick skillet over medium heat, add a drizzle of oil, and pan-fry the tofu until golden on all sides, about 5-7 minutes. Set aside.
  2. In a medium saucepan, warm 2 tablespoons of oil over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant but not browned.
  3. Stir in 2 tablespoons of red curry paste and cook for another minute, letting the spices bloom and deepen in flavor.
  4. Pour in 2 cups (480 ml) of vegetable broth and 1 cup (240 ml) of coconut milk. Whisk everything together to blend the curry paste evenly.
  5. Bring the mixture to a gentle simmer, reduce heat to low, and let it cook for 5 minutes to meld flavors.
  6. Meanwhile, cook ramen noodles according to package instructions (usually about 3-4 minutes). Drain and set aside.
  7. Stir in 1 tablespoon soy sauce (or tamari) and 1 teaspoon maple syrup. Taste and adjust seasoning; add chili flakes if desired.
  8. Toss in 1 cup of baby spinach or kale, letting it wilt gently for about 1-2 minutes.
  9. Divide cooked noodles into bowls, ladle the hot curry broth over, then top with pan-fried tofu cubes.
  10. Garnish with sliced green onions, a squeeze of fresh lime juice, and optional toasted sesame seeds or cilantro before serving.

Notes

If the broth gets too thick while simmering, add a splash of water or extra broth to thin it out. Press tofu well before frying to avoid sogginess and get a nice crust. Cook noodles separately to prevent mushiness. Adjust spice level by adding more curry paste or chili flakes. Use tamari and gluten-free noodles for a gluten-free version.

Nutrition

Keywords: vegan, curry ramen, quick dinner, coconut milk, tofu, easy recipe, plant-based, noodle soup, cozy meal

Find it online: https://emacrave.com/quick-vegan-curry-ramen-noodles-recipe-easy-cozy-dinner-idea/