Imagine slurping a savoury and creamy golden broth with silky ramen noodles on a cold night or any given day. Ramp up the flavour and pack it with good stuff by adding pan-fried mushrooms, more veggies, and crispy tofu cubes coated in sticky sauce.
How delish and comforting is that?
It’s a hearty meal that’s worthy of your time and effort. There is a bit of prep required to make the tofu crispy, sticky, and saucy, but it’s worth it!
HOW TO PROCEED WITH THE TOFU
Remove excess water out of the tofu by placing 2-3 paper towels under and over it. Gently press it down with your palm or put a canned food to squeeze out the extra water. See the photos and detailed instructions on How To Press Tofu.
Cut into cubes and coat with cornstarch then drizzle with oil and soy sauce. Bake in a preheated oven and toss the tofu cubes with a little hoisin sauce later.
You can just also pan-fry the tofu or cook it the way you want it.
The rest of the cooking process should be a breeze since it only needs sautéing the mushrooms, vegetables, aromatics, and curry powder briefly. And to that, you simply add the broth, ramen noodles, and coconut milk, then season to taste.
WHAT KIND OF MUSHROOM SHOULD YOU GET
Shiitake is best because of its meaty texture and earthy flavour but you may also use button mushrooms.
WHAT OTHER VEGETABLES CAN YOU USE
You can use other vegetables such as bok choy, broccoli, or any that pair well with ramen.
WHAT KIND OF RAMEN NOODLES CAN YOU GET
I bought a pack of dried ramen with three bundles of noodles inside. I used only two bundles for this recipe, and it was good for 3- 4 people.
Once the noodles and veggies are cooked, which won’t take long, move quickly (I know you can’t wait!), and fill your bowl with that steamy, creamy curry ramen topped with sticky tofu cubes. And now the best part – eat!
I don’t mind having it for lunch and dinner. It’s seriously good.
The recipe was adapted from the Pinch of Yum food blog site. I found it when I was craving for a ramen noodle soup that should be simple enough to make at home.
The appeal of golden creamy broth and silky ramen noodles topped with sticky tofu cubes got me completely hooked!
Hope you give it a try, too.
How To Make Coconut Curry-Infused Ramen
Coconut Curry-Infused Ramen
- 397 g (14 oz.) extra firm tofu
- 1 tsp cornstarch
- a little oil and soy sauce
- 2 tbsp hoisin sauce
Ramen Noodle Soup
- 2 tbsp oil, vegetable or canola
- 227 g (8 oz.) shitake mushrooms, sliced (2–3 cups)
- kale or bok choy, chopped (2–3 cups) Can also use broccoli or other veggies
- 3 cloves garlic, peeled and minced
- 1 1-inch piece of fresh ginger, peeled and minced
- 1 ½ tsp curry powder
- 6 cups vegetable broth
- 180-227 g (6–8 oz.) ramen noodles Note 1
- 400 ml (14 oz.) can coconut milk
- 1 tsp salt
- fresh lime juice to taste
- hoisin sauce
- green onions
- sesame seeds
- sesame oil
- Preheat the oven to 190 C (375 F). Line a baking sheet with aluminum foil or parchment paper.
- Remove as much water as you can out of the tofu by pressing it gently. (Check blog for instructions on how to press tofu). Cut the tofu into cubes and toss with cornstarch until coated. Drizzle the tofu with a little oil and soy sauce.
- Transfer to prepared baking sheet and bake for 30-40 mins or until it becomes golden brown and crispy. Toss with hoisin sauce after baking.
- Meanwhile, heat oil in a large pot over medium heat. Add the mushrooms and cook for 3 - 5 mins. Add garlic, ginger, and curry powder and sauté for 3 mins until fragrant.
- Add the broth and allow to simmer. Then add the noodles and vegetables and cook for 3-4 mins.
- Stir in the coconut milk and bring to a simmer. Season with salt and lime juice.
- Serve in bowls topped with tofu cubes, green onions, sesame seeds, and a drizzle of sesame oil, if desired.