Coconut Curry Ramen with Crispy Tofu

bowl of creamy noodles topped with crispy tofu, cilantro, peanuts, and chili oil

Coconut Curry Ramen with Crispy Tofu

If you’ve been looking for a reason to stay in tonight, this is it. My Coconut Curry Ramen with Crispy Tofu is the ultimate "feel-good" comfort bowl. Think creamy, silky broth meets perfectly al dente rice noodles and crispy shredded tofu. Faster, more delicious and better than takeout!

Course Main Course, Soup

Cuisine American, Japanese, Thai

Keyword coconut milk recipe, creamy dairy free, easy ramen recipe, edward & son, gluten free, ramen, vegan ramen

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 610kcal

Author Jackie Akerberg

Equipment

stove, oven

Ingredients

1 package Edward & Sons Rice Noodles cooked to package instructions
4 green onions finely chopped, plus more for serving
3 garlic cloves minced
2" piece ginger minced
2 tbsp white miso paste
2 tbsp red curry paste
4 cups water
½ tsp salt and black pepper
1 Edward & Sons vegan “Chicken” bouillon cube
1 tbsp tamari or coconut aminos
12-14 dried shiitake mushrooms about 1½ cups
14 oz Edward & Sons Native Forest Simple Coconut Milk
1 lime juiced
2 baby bok choy

Crispy Shredded Tofu Ingredients

16 oz high protein super firm tofu shredded
2 tbsp tamari or coconut aminos
1 tbsp maple syrup

To serve Ingredients

½ cup cilantro leaves
¼ cup chopped roasted salted peanuts
1 tbsp black sesame seeds
chili crisp to serve

Instructions

Preheat oven to 425 degrees and line a large metal baking sheet with parchment paper. Spread the shredded tofu on the baking sheet and drizzle with tamari or coconut aminos, maple syrup, and a light spray of oil if desired. Toss to evenly coat and spread across the sheet. Bake for 20-25 minutes until crisp and golden, tossing once halfway through.
Meanwhile, heat a medium Dutch oven or soup pot over medium low heat. Add a splash of water or cooking oil to coat and add in the onion, garlic and ginger, sautéing for 2-3 minutes until fragrant. Add in the miso and curry paste and stir to combine. Pour in the water and add the salt, pepper, bouillon cube, coconut aminos and mushrooms. Bring to a boil, reduce heat to a simmer, cover and let simmer for 15-20 minutes until mushrooms are tender.
Pour in the coconut milk, lime juice, and season to taste. Add in the bok choy and heat through.
Place the noodles in a serving bowl and top with broth, bok choy, mushrooms, and tofu, and sprinkle with cilantro, green onion, chopped peanuts, sesame seeds, and a drizzle of chili crisp.

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