Creamy Coconut Curry Ramen: Spicy & Savory!

This coconut curry ramen features crispy tofu and savory shiitake mushrooms in a rich, spicy broth.

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Prep Time 45

Total Time 45

Course Main Course

Cuisine Thai

Servings 4

Calories 550 kcal

Ingredients

one 14-ounce package extra firm tofu
1 teaspoon cornstarch
drizzle of oil and soy sauce
2 tablespoons hoisin sauce
2 tablespoons oil
8 oz shiitake mushrooms
2 bok choy, chopped
3 cloves garlic, minced
one 1-inch piece of peeled fresh ginger, minced
1 teaspoon curry powder

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Press excess water out of tofu, cut into cubes. Toss gently with cornstarch until coated. Drizzle with a little oil and soy sauce. Transfer to the prepared baking sheet. Bake for 30-40 minutes, until golden and crispy. Toss with hoisin sauce.
While tofu bakes, prepare the vegetables.
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add sliced shiitake mushrooms and chopped bok choy. Sauté for 3-5 minutes until softened.
Add minced garlic, minced ginger, and curry powder to the pot. Sauté for another 3-5 minutes until fragrant.
Pour in the coconut milk and broth. Bring to a simmer.
Add ramen noodles and cook according to package directions (usually 3-4 minutes).
Season with salt and a squeeze of fresh lime juice to taste. Serve hot, topped with the crispy hoisin-tossed tofu.

Notes

- Ensure your tofu is well-pressed to achieve maximum crispiness.
- Don't overcrowd the pan when sautéing mushrooms and bok choy for better browning.
- Adjust curry powder and lime juice to your preferred spice and tanginess.

Allergens: Soybeans, Wheat, Sesame.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword coconut curry ramen