Description
A bold and flavorful ramen bowl featuring silky noodles in a spicy coconut curry broth, topped with crispy tofu and fresh vegetables.
Ingredients
Units
Scale
- 200g ramen noodles
- 2 tablespoons vegetable oil
- 200g firm tofu, pressed and cubed
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup or sugar
- 1 cup baby spinach or bok choy
- 1/2 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sliced chili or chili oil (optional, for extra heat)
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
- In a large pot, heat remaining oil and sauté onion until soft. Add garlic and ginger, cook for 1 minute.
- Stir in red curry paste and cook for 1-2 minutes until fragrant.
- Add coconut milk, vegetable broth, soy sauce, and maple syrup. Stir and bring to a simmer.
- Cook ramen noodles in a separate pot according to package directions. Drain and set aside.
- Add spinach, carrots, and bell pepper to the curry broth. Simmer for 3-4 minutes until vegetables are tender.
- Stir in lime juice and adjust seasoning if needed.
- To serve, divide noodles into bowls, ladle curry broth and veggies over the top, and add crispy tofu.
- Garnish with cilantro and chili oil if desired.
Notes
- Use rice noodles for a gluten-free option.
- Adjust curry paste amount for desired spice level.
- Top with bean sprouts, green onions, or sesame seeds for extra texture.
- Make ahead by storing broth and noodles separately until ready to serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg