Coconut Curry-Infused Ramen -

Coconut Curry-Infused Ramen

Savoury, creamy, and curry-infused broth with silky ramen, pan-fried mushrooms, vegetables, and topped with sticky tofu.

Prep Time10

Cook Time30

Total Time40

Servings: 4

Ingredients

Sticky Tofu

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

Optional Add-ins

hoisin sauce
green onions
sesame seeds
sesame oil

Instructions

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.

Notes

Note 1 Dried ramen noodles like the one on the photo is a great option. The pack has three bundles of noodles and I used two bundles for this recipe.