Curry Ramen

This under 30-minute dinner is packed with flavor from the turmeric curry powder. Inspired by one of my favorite ramen spots in LA, I wanted to create a plant-based curry ramen to enjoy at home.

Ramen Noodles

The 2 most important factors for me when tasting ramen are 1. the noodles, and 2. the broth. I've been on a hunt to find delicious ramen noodles to add to my homemade ramen. One of my favorites I've found has been this Lotus Foods Brown Rice and & Millet Ramen Noodle. I like the consistency of the noodles but still have yet to find a super thick noodle that replicates ramen at a ramen restaurant (let me know in the comments if you have any recommendations!).

Getting Flavors for a Curry Ramen in a Short Amount of Time

As we know, the broth and the flavor in the broth is such a crucial component to a ramen dish. The trick to get flavors in such a short time is the first few minutes of stirring, add in your seasonings. This will coat your veggies and tofu in the seasoning.

Then, after you add your veggie broth, bring it to a boil then simmer so the flavors can be infused in the broth. The longer you simmer, the more liquid will evaporate, infusing the broth with more flavor.

Curry Ramen

This vegan curry ramen is full of flavor, veggies, and protein from tofu. Add coconut milk to add some creaminess to the broth.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 2

Ingredients

  

• 1 tablespoon avocado oil
• 8 oz tofu cubed
• ½ head of broccoli
• ½ cup snap peas
• 1 tablespoon curry powder
• 4 cloves garlic
• 2 teaspoon ginger minced
• 2 tablespoon white/yellow miso paste
• 4 cups vegetable broth good quality, I used Kettle Fire veggie broth
• 1 cup coconut milk
• juice of ½ a lime
• ramen noodles for 2
• salt and pepper to taste
• green onions to top

Instructions

 

• In a pan, add garlic and ginger with avocado oil. Stir for a few minutes then add in the curry powder, salt, pepper, and miso paste. Stir to combine!
• Add the snap peas, cubed tofu, and broccoli. Stir then add in vegetable broth and coconut milk. Boil then bring to a simmer
• Add in your noodles and cook for the amount of time they recommend (mine were 6 minutes). Finish with some lime juice.
• Plate then garnish with green onions and enjoy!
• Can be stored in the fridge for up to 5 days. I would recommend storing the noodles separate from the broth

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another cozy recipe, check out my butternut squash soup!