Vegan Coconut Curry Ramen

Name: Vegan Coconut Curry Ramen
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 14 ounce block extra firm tofu; 1 tablespoon olive oil; 1 tablespoon low sodium soy sauce or tamari; 8 ounces shiitake mushrooms (sliced); 2 small bunches baby bok choy (chopped, see notes); 8 ounces ramen noodles (I used gluten free); 1 can full fat coconut milk; 5-6 cups vegetable broth; 2 tablespoons low sodium soy sauce or tamari; 3-4 tablespoons Thai red curry paste; 1 tablespoon fresh grated ginger; 4 green onions; 3 teaspoons minced garlic (about 6 cloves); 1/2 teaspoon curry powder; 1 tablespoon toasted sesame oil; 1/2-1 teaspoon salt (I usually use a bit more than 1 teaspoon, I like salty ramen!); Juice from 1 lime; black pepper to taste; 2 tablespoons peanut butter (optional, but delicious!); 1/4 teaspoon red pepper flakes (plus more for serving)

Instructions

Prep:15minCook:20min

This vegan coconut curry ramen is a family friendly recipe that's ready to serve in just about 30 minutes! It's chock full of flavor, protein and perfect for a chilly winter night. With tofu, noodles, veggies and a delicious coconut curry broth.

Updated at: Tue, 12 May 2026 06:50:27 GMT