Spicy Curry Ramen

Why You’ll Love This Recipe

1. Plant-Based and Gluten-Free – Crafted with brown rice ramen noodles and vegetable broth, this dish caters to a variety of dietary preferences.
2. Oil-Free – The rich flavors stem from wholesome ingredients, eliminating the need for added oils.
3. Quick and Easy – Ideal for busy weeknights or leisurely weekend meals, this recipe comes together effortlessly.
4. Customizable – Easily adapt the recipe by incorporating your favorite vegetables or adjusting the spice level to suit your taste.
5. Satisfying – A well-rounded meal offering protein from tofu, whole grains from brown rice noodles, and a medley of nutritious vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red curry paste
• Brown rice ramen noodles
• Extra firm tofu
• Coconut aminos
• Garlic
• Ginger root
• Mushrooms
• Low-sodium vegetable broth
• Baby bok choy
• Plain, unsweetened coconut milk
• Thai (or sweet) basil
• Lime
• Black or white sesame seeds
• Reduced sodium tamari soy sauce (to taste)

Directions

1. Prepare the Tofu – Press the tofu to remove excess moisture, then cut it into bite-sized pieces. Toss the tofu in coconut aminos and cook in an air fryer at 350°F (175°C) for 15 minutes, or bake in a preheated oven at the same temperature for 20 to 25 minutes until golden and slightly crispy.

2. Blend the Broth – In a blender, combine half of the vegetable broth, red curry paste, and coconut milk. Blend until smooth.

3. Sauté Aromatics – In a large pot over medium heat, sauté minced garlic and grated ginger with a splash of broth until fragrant, about 1 minute.

4. Cook the Vegetables – Add mushrooms and the blended broth mixture to the pot. Bring to a simmer and let cook for 5 minutes.

5. Add the Noodles – Pour in the remaining vegetable broth and bring to a gentle boil. Add the brown rice ramen noodles and cook according to package instructions, usually about 3 minutes.

6. Incorporate Bok Choy and Tofu – Stir in chopped baby bok choy and the crispy tofu. Let cook for another 2 minutes until the greens are tender.

7. Finish with Herbs and Lime – Remove from heat and mix in Thai basil leaves and a squeeze of fresh lime juice. Taste and adjust seasoning with tamari soy sauce if needed.

8. Serve and Garnish – Divide the ramen into bowls and sprinkle with sesame seeds. Serve immediately with extra lime wedges on the side.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicier Version – Add extra red curry paste or a dash of chili flakes for more heat.
• Protein Boost – Swap tofu for tempeh or add chickpeas for additional protein.
• Noodle Swap – Try soba or udon noodles if you prefer a different texture.
• Vegetable Variations – Add bell peppers, zucchini, or spinach for more variety.
• Miso Flavor – Stir in a spoonful of miso paste for a deeper umami taste.

Storage/Reheating

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing – The broth can be frozen separately for up to 2 months. Avoid freezing the noodles as they may become mushy.
• Reheating – Warm on the stovetop over medium heat, adding a little extra broth if needed. Microwave in 30-second increments, stirring in between.

FAQs

1. Can I make this recipe without coconut milk?

Yes, you can substitute it with cashew cream or another plant-based milk, though it may alter the creaminess.

2. What can I use instead of tofu?

You can use tempeh, seitan, or even add more mushrooms for a meaty texture.

3. Is this ramen very spicy?

It has a mild to medium spice level. You can adjust the heat by adding more or less red curry paste.

4. Can I use a different type of noodle?

Yes! While brown rice ramen keeps it gluten-free, you can use regular ramen, soba, or even zucchini noodles.

5. What broth works best for this recipe?

A low-sodium vegetable broth is ideal, but you can also use homemade broth for added flavor.

6. How do I prevent the noodles from getting too soft?

Cook the noodles separately and add them to each serving bowl before pouring in the hot broth.

7. Can I make this dish ahead of time?

Yes, but store the broth and noodles separately to avoid the noodles absorbing too much liquid.

8. How do I make the broth creamier?

Blend in extra coconut milk or add a tablespoon of cashew butter for more richness.

9. What can I do if my broth is too salty?

Add more unsalted broth or water, or balance it with a squeeze of lime juice.

10. Can I add protein other than tofu?

Absolutely! Try adding cooked chickpeas, edamame, or even shredded jackfruit for variety.

Conclusion

This spicy curry ramen is the perfect fusion of bold flavors, creamy texture, and nourishing ingredients. It’s easy to make, highly customizable, and great for meal prep. Whether you’re looking for a cozy dinner or a quick, satisfying meal, this recipe delivers on taste and nutrition. Try it out and enjoy a comforting bowl of plant-based goodness!

Spicy Curry Ramen

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup, Noodles, Main Course
• Method: Stovetop
• Cuisine: Asian, Thai-Inspired
• Diet: Vegan

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Description

Enjoy a flavorful and comforting bowl of Spicy Curry Ramen that’s both vegan and gluten-free! Made with creamy coconut milk, red curry paste, and fresh vegetables, this oil-free dish is rich in taste and easy to customize. Perfect for a quick weeknight meal or a cozy weekend dinner, this ramen is packed with plant-based protein and wholesome ingredients.

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Ingredients

• Protein: Extra firm tofu
• Noodles: Brown rice ramen noodles
• Broth Base: Low-sodium vegetable broth, unsweetened coconut milk
• Flavoring: Red curry paste, coconut aminos, reduced sodium tamari soy sauce (to taste)
• Aromatics: Garlic, ginger root
• Vegetables: Mushrooms, baby bok choy
• Herbs & Garnishes: Thai (or sweet) basil, lime, black or white sesame seeds

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Instructions

1. Prepare the Tofu:

   • Press tofu to remove excess moisture.
   • Cut into bite-sized pieces and toss with coconut aminos.
   • Cook in an air fryer at 350°F (175°C) for 15 minutes or bake at the same temperature for 20-25 minutes until golden and crispy.

2. Blend the Broth:

   • In a blender, mix half the vegetable broth, red curry paste, and coconut milk until smooth.

3. Sauté Aromatics:

   • In a large pot over medium heat, sauté minced garlic and grated ginger with a splash of broth until fragrant (about 1 minute).

4. Cook the Vegetables:

   • Add mushrooms and the blended broth mixture to the pot.
   • Simmer for 5 minutes.

5. Add the Noodles:

   • Pour in the remaining broth and bring to a gentle boil.
   • Add the brown rice ramen noodles and cook per package instructions (about 3 minutes).

6. Incorporate Bok Choy and Tofu:

   • Stir in chopped baby bok choy and crispy tofu.
   • Cook for another 2 minutes until bok choy is tender.

7. Finish with Herbs and Lime:

   • Remove from heat, mix in Thai basil leaves and a squeeze of lime juice.
   • Adjust seasoning with tamari soy sauce if needed.

8. Serve and Garnish:

   • Divide ramen into bowls and sprinkle with sesame seeds.
   • Serve immediately with extra lime wedges.

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Notes

• For extra spice: Add chili flakes or more red curry paste.
• For a protein boost: Swap tofu for tempeh or add chickpeas.
• For different noodles: Try soba, udon, or even zucchini noodles.
• For umami depth: Stir in a spoonful of miso paste.