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one green planet

A simple coconut curry ramen, topped with crispy tofu. Basically the best vegan noodle soup. This dish is done in under 30 minutes and is packed with flavor. Use gluten-free ramen or rice noodles to make it gluten-free!

Coconut Curry Ramen with Crispy Tofu [Vegan]

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Cooking Time



For the Curry Ramen:

  • 1 tablespoon sesame oil (or other oil of choice)
  • 3 medium garlic cloves, finely grated or minced
  • 1-inch fresh ginger, finely grated or minced, peeled
  • 2 baby bok choy, chopped
  • 1 bell pepper, sliced (optional)
  • 3-4 cups mushrooms, sliced (white, cremini, or shiitake)
  • 2 tablespoons red curry paste (see notes)
  • 1 tablespoon curry powder
  • 1 teaspoon salt, more or less to taste
  • 1 (14oz) can light coconut milk
  • 3 cups vegetable broth (no salt added) or water
  • 3 packs ramen noodles

For the Crispy Tofu:

  • 1 block firm tofu
  • 1 tablespoon sesame oil (or other oil of choice)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt


For the Curry Ramen:

  1. Heat oil in a large saucepan. Add the garlic and ginger and sauté for 1-2 minutes. I like to do this first to avoid getting a raw ginger taste in the dish. Otherwise, add it with the vegetables.
  2. Add the mushrooms, peppers, and bok choy to the saucepan and sauté for 5 minutes.
  3. Stir in the curry paste, curry powder, and salt. Cook for 1-2 minutes.
  4. Add the coconut milk and broth (or water). Bring to a boil, then add the ramen noodles.
  5. Simmer for 5 minutes over medium-high heat until the noodles are cooked.
  6. Serve with crispy tofu and sliced green onions.

For the Crispy Tofu:

  1. Press the tofu for 15 minutes if desired (I don't bother and it still turns out good and crispy for this dish). Cut the tofu into little cubes.
  2. Toss in a bowl with the oil, salt, and garlic powder.
  3. Heat a cast-iron skillet (or non-stick skillet) over medium heat. Add the tofu and cook for 7-8 minutes on one side, then flip and cook another 4-5 minutes.
  4. Serve on top of the curry ramen.


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