Vegan Coconut Curry Ramen (Printable Version)

Creamy coconut curry broth with bok choy, mushrooms, and ramen noodles in a flavorful vegan bowl.

# What You'll Need:

→ Broth

01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons red curry paste, vegan
06 - 1 teaspoon ground turmeric
07 - 4 cups vegetable broth
08 - 1 can (14 ounces) full-fat coconut milk
09 - 1 tablespoon soy sauce or tamari
10 - 1 teaspoon maple syrup
11 - 1 teaspoon sesame oil
12 - Salt and black pepper to taste

→ Vegetables and Noodles

13 - 2 cups cremini or shiitake mushrooms, sliced
14 - 2 small heads baby bok choy, quartered lengthwise
15 - 9 ounces ramen noodles, dried or fresh
16 - 1 medium carrot, julienned or thinly sliced
17 - 2 scallions, thinly sliced
18 - 1 tablespoon toasted sesame seeds, optional
19 - 1 red chili, sliced, optional
20 - Fresh cilantro for topping, optional
21 - Lime wedges for serving

# Cooking Steps:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add red curry paste and ground turmeric, stirring constantly for 1 minute to toast the spices and release their full flavor.
04 - Pour in vegetable broth and coconut milk. Stir in soy sauce, maple syrup, and sesame oil. Bring to a gentle simmer over medium heat.
05 - Add sliced mushrooms to the simmering broth and cook for 8 to 10 minutes until tender and infused with broth flavor.
06 - While the broth simmers, cook ramen noodles according to package instructions in a separate saucepan. Drain thoroughly and set aside.
07 - Stir bok choy and carrot slices into the simmering broth. Cook for 2 to 3 minutes until bok choy is wilted but retains its bright color.
08 - Taste the broth and adjust seasoning with additional salt and black pepper as needed.
09 - Divide cooked noodles evenly among serving bowls. Ladle hot broth and vegetables over the noodles, ensuring each bowl receives an equal portion.
10 - Top each bowl with sliced scallions, sesame seeds, red chili slices, fresh cilantro, and serve with lime wedges on the side for brightness.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when really, you pulled it together in under 40 minutes.
  • The broth is rich and warming without any cream or dairy, so it feels indulgent but genuinely nourishing.
  • Even skeptics of vegan cooking will ask for seconds and wonder what your secret ingredient is (hint: it's the sesame oil and maple syrup magic).
02 -
  • If you add the bok choy too early, it turns into a mushy, sad vegetable, so resist the urge to throw it in when you add the mushrooms.
  • The sesame oil is not negotiable if you want that restaurant-quality fragrance that people notice immediately.
  • Always taste your broth before serving because salt levels can vary wildly depending on your broth and soy sauce, and you want it perfect.
03 -
  • Make your broth base earlier in the day if you're short on time, then simply reheat and add fresh vegetables and noodles right before serving.
  • A small squeeze of lime at the very end brightens everything and prevents the bowl from tasting heavy or one-dimensional.
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