Vegan Curry Ramen Noodles (Print-Friendly Version)

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

# 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:

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.
02 - Incorporate red curry paste and cook for 2 minutes to intensify its aroma.
03 - Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Mix thoroughly and bring the broth to a gentle simmer.
04 - Add cubed tofu, broccoli florets, and sliced red bell pepper to the pot. Simmer for 5–7 minutes or until vegetables are tender.
05 - Cook ramen noodles separately according to package instructions. Drain well and set aside.
06 - Stir cooked noodles and baby spinach into the broth, mixing until spinach is just wilted and noodles are heated through.
07 - Serve freshly garnished with lime wedges and chopped cilantro.

# Important Notes:

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

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