Vegan Curry Ramen Noodles

Section: Satisfying Main Dishes

A vibrant bowl featuring a rich coconut-and-red curry broth, springy ramen noodles, and crisp vegetables. Pan-fried tofu adds hearty protein while soy sauce and maple syrup lend balance to the warming base. Fresh spinach, broccoli, and red bell pepper bring pops of color, and a handful of chopped cilantro with a squeeze of lime delivers a lively finishing touch. Each bite offers layers of flavor, from creamy and spicy to savory and bright. Quick to prepare, this bowl is ideal for those seeking a satisfying, nourishing, and zesty plant-based meal.

Authored By Tyla
Updated on Wed, 28 May 2025 12:52:43 GMT
Un bol de curry ramen avec des légumes et des noodles. Save
Un bol de curry ramen avec des légumes et des noodles. | savorieswithtyla.com

Vegan Curry Ramen has become my go-to when I want something cozy yet full of punchy flavors. The blend of coconut milk and red curry paste makes every slurp comforting while the fresh veggies keep everything bright and lively. With chewy ramen noodles and crispy tofu, it is truly a one-pot wonder you can throw together on busy nights but feels extra special.

I first whipped this up on a weeknight when I craved something spicy and comforting but did not want to order takeout. Now it is my answer for chilly days or when guests are over and need impressing with a plant-based meal.

Ingredients

  • Coconut oil: provides richness and helps aromatics release flavor Look for organic coconut oil with a fresh scent
  • Onion: finely chopped for sweetness Take time to find a firm onion with shiny skin
  • Garlic: minced as a sharp aromatic Always choose cloves that are plump and free of green sprouts
  • Ginger: freshly grated to add warmth Pick a root that feels heavy and taut for best juiciness
  • Red curry paste: infuses the soup with heat and color Opt for Thai or homemade brands with real spices
  • Coconut milk: makes the broth creamy Full-fat is best for a decadent bowl
  • Vegetable broth: adds a savory backbone Quality carton or homemade broth elevates flavor
  • Soy sauce: brings umami to the broth Try to use a naturally brewed option for depth
  • Maple syrup: balances the spice with subtle sweetness Pure maple syrup tastes best but agave can also work
  • Firm tofu: cubes for protein Pick extra-firm so it can withstand pan frying
  • Ramen noodles: classic curly style Hold up well in soup and soak up flavor Use dried or refrigerated
  • Broccoli florets: provide crunch and color Fresh florets stay snappy after simmering
  • Red bell pepper: sliced for sweetness and vibrancy Choose one with taut skin and bright coloring
  • Baby spinach: a last-minute stir-in Tender and quick to wilt for extra greens
  • Lime wedges: for squeezing over just before serving Adds a tangy finish
  • Fresh cilantro: as garnish If possible grab a bright fragrant bunch

Step-by-Step Instructions

Prep the Aromatics:
Start by heating coconut oil in a large pot over medium heat Add the finely chopped onion minced garlic and grated ginger Sauté gently for about eight minutes so the onion becomes soft and translucent The slow cook develops the sweet aromatic base
Bloom the Curry Paste:
Stir the red curry paste into the warm aromatics Cook for about two minutes stirring constantly until the paste is fragrant and begins to darken just slightly This step is vital to unlock the deep spice flavor
Build the Broth:
Pour in coconut milk vegetable broth soy sauce and maple syrup Stir well together Crank the heat up a bit and bring everything to a gentle simmer This creates a silky flavorful broth
Simmer the Add-Ins:
Drop in your cubes of tofu broccoli florets and sliced red bell pepper Let these simmer in the broth for five to seven minutes You will know they are ready when the broccoli is just tender and the bell pepper has softened but still pops with color
Prepare the Ramen Noodles:
While the vegetables simmer cook your ramen noodles according to package instructions They should be tender but not mushy Drain the noodles thoroughly and set aside
Finish the Ramen:
Add the cooked noodles and a big handful of baby spinach to the bubbling pot Stir well so everything is coated in the broth Heat through for an extra minute until the spinach just wilts Taste and adjust seasoning Finally ladle into bowls and top with wedges of lime and plenty of fresh cilantro
Une assiette de curry ramen avec des légumes verts et des tomates. Save
Une assiette de curry ramen avec des légumes verts et des tomates. | savorieswithtyla.com

Broccoli has always been my comfort ingredient ever since I was a kid My family would always crowd around the kitchen when I tossed in the florets and the whole room would fill with a vibrant green aroma This dish instantly brings back that feeling of home

Storage Tips

Store leftover ramen in an airtight container in the fridge for up to three days Remove noodles before storing if you prefer them to stay springy and separate Reheat the broth and noodles gently on the stove to keep everything fresh

Ingredient Substitutions

Use any sturdy vegetables like snap peas mushrooms or carrots instead of broccoli or bell pepper For gluten-free use rice noodles and tamari in place of soy sauce Kale or chard works well instead of spinach and if out of maple syrup a touch of brown sugar does the trick

Serving Suggestions

Vegan Curry Ramen is stellar topped with extra lime wedges toasted sesame seeds or a sprinkle of chili flakes Try pairing with a side of pickled veggies or a crisp cucumber salad for crunch If you like heat, sliced red chili or sriracha on top is always a welcome addition

Un bol de curry ramen avec des légumes verts et des herbes. Save
Un bol de curry ramen avec des légumes verts et des herbes. | savorieswithtyla.com

Cultural and Historical Context

Ramen originated in Japan as a quick nourishing meal often made with pork but has since evolved globally This vegan twist borrows flavors from Thai curries merging the creamy coconut and fire of red curry paste with Japanese noodle tradition It is a fusion comfort bowl that celebrates plant-based ingredients and multicultural creativity

Recipe Questions

→ What type of tofu works best here?

Extra-firm tofu is ideal, as it holds its shape and texture during pan-frying and simmering in the broth.

→ Can I use a different noodle?

Yes, try udon or soba if ramen noodles aren’t available. Adjust cooking times as needed for your noodle choice.

→ Is it possible to make this dish less spicy?

Simply reduce the amount of red curry paste to mellow the heat level while retaining the overall flavor profile.

→ Which vegetables can be substituted?

Use your favorites—mushrooms, snap peas, or carrots pair well and add extra color and crunch to the bowl.

→ How can I add more protein?

Add edamame or double the tofu portions for a more protein-rich bowl without sacrificing flavor or texture.

Vegan Curry Ramen Noodles

A spicy, colorful noodle bowl with coconut broth, tofu, and crisp veggies for pure plant-based comfort.

Prep Duration
15 mins
Cooking Duration
20 mins
Overall Time
35 mins
Authored By: Tyla

Recipe Type: Main Dishes

Level of Difficulty: Moderate Challenge

Cuisine Type: Japanese Fusion

Serves: 4 Portions (4 hearty bowls)

Diet Preferences: Vegan-Friendly, Vegetarian-Friendly, Dairy-Free Alternative

What You Need

→ Aromatics

01 2 tablespoons coconut oil
02 1 onion, finely chopped
03 3 cloves garlic, minced
04 1 tablespoon fresh ginger, grated

→ Broth Components

05 2 tablespoons red curry paste
06 1 cup coconut milk
07 4 cups vegetable broth
08 1 tablespoon soy sauce
09 2 teaspoons maple syrup

→ Noodles and Garnishes

10 200 g firm tofu, cubed
11 200 g ramen noodles
12 1 cup broccoli florets
13 1 red bell pepper, thinly sliced
14 1 cup baby spinach
15 Lime wedges, for serving
16 Fresh cilantro, chopped, for garnish

How to Make It

Step 01

Heat coconut oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until the onion turns soft and translucent.

Step 02

Incorporate red curry paste and cook for 2 minutes to intensify its aroma.

Step 03

Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Mix thoroughly and bring the broth to a gentle simmer.

Step 04

Add cubed tofu, broccoli florets, and sliced red bell pepper to the pot. Simmer for 5–7 minutes or until vegetables are tender.

Step 05

Cook ramen noodles separately according to package instructions. Drain well and set aside.

Step 06

Stir cooked noodles and baby spinach into the broth, mixing until spinach is just wilted and noodles are heated through.

Step 07

Serve freshly garnished with lime wedges and chopped cilantro.

Important Notes

  1. For enhanced texture, lightly pan-fry tofu cubes before adding to the soup base.
  2. Adjust curry paste quantity to preference for desired spice level.

Tools You’ll Need

  • Large saucepan or soup pot
  • Knife and chopping board
  • Cooking spoon
  • Medium saucepan for noodles
  • Strainer

Allergy Details

Always check the ingredients for allergens and consult an expert if necessary.
  • Contains soy (soy sauce, tofu)
  • Contains gluten (ramen noodles, soy sauce may contain wheat)

Nutritional Details (Each Serving)

This nutrition info is for reference only and isn’t a substitute for professional medical advice.
  • Calorie Count: 468
  • Total Fat: 18 grams
  • Total Carbs: 61 grams
  • Protein Content: 20 grams