Coconut Curry Ramen Noodle Soup with Crispy Tofu | Vegan / Vegetarian Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and offers a different texture.

curry paste

🥗Healthier: homemade curry powder

💰Cheaper: store-bought curry powder

Homemade curry powder can be lower in sodium.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles add fiber and nutrients.

Cut the tofu into thin slices at an angle.

Cut the carrots into slanted half-moons.

Separate and wash the bok choy leaves, then cut them into thirds or halves.

Cut off the roots of the enochi mushrooms and separate them into smaller bunches.

In a saucepan on medium heat, add chickpea flour and roast for 3-4 minutes.

Add curry powder and turmeric to the chickpea flour and roast for one more minute.

Add coconut milk to the saucepan and stir immediately to avoid lumps.

Simmer the broth uncovered while stirring until it thickens, about 5 minutes.

Add about 1 1/2 cups of water to adjust the consistency and add salt to taste.

Set the broth aside.

Place a large pot of water on the stove to heat for the noodles.

If using dumplings, steam them in a steamer pot while the water heats.

In a skillet on medium-high heat, add 1 teaspoon of coconut oil and add the enochi mushrooms, cooking for about 1 minute on each side until lightly golden.

Remove the mushrooms from the skillet and set aside.

Sauté the carrots in the same skillet for about 5 minutes, then add bok choy and cook for another 2 minutes until slightly wilted.

Remove the vegetables from the skillet and set aside.

Add another teaspoon of coconut oil to the skillet and sear the tofu slices until golden and lightly crispy on both sides, adding soy sauce or salt to taste.

Remove the tofu from the skillet and set aside.

Once the water is boiling, drop in the noodles and cook for 2-3 minutes if using fresh homemade noodles, or according to packet instructions.

Remove the noodles from the water and place them into serving bowls.

Arrange the vegetables, tofu, and dumplings onto the noodles.

Ladle the curry broth over the noodles, being careful not to overfill.

Garnish with chopped scallions and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens