Not only will this delicious dish clean out your fridge, it will also have you feeling like you’re dining out *queue obligatory Instagram post*. Coconut Curry Ramen is a noodle dish which combines the best of our fave dishes, curry and ramen! Are you ready to learn how to create our go-to Winter warmer of the moment?! 

Here’s what you need:

Tofu:

  • 1 14 ounce package extra firm tofu
  • 1 teaspoon cornstarch
  • Drizzle of oil and soy sauce
  • 2 tablespoons hoisin sauce

Coconut Curry Ramen:

  • 2 tablespoons oil
  • 8 oz. mushrooms (2–3 cups sliced)
  • 2 bok choy, chopped (2–3 cups chopped)
  • 3 cloves garlic, minced
  • 1 1-inch piece of peeled fresh ginger, minced
  • 1 teaspoon curry powder
  • 6 cups vegetable broth
  • 6–8 oz. ramen noodles
  • 1 14-ounce can coconut milk
  • 1 teaspoon salt
  • squeeze of lime juice

Here's how to channel your inner Gordon Ramsey:

Step 1: Tofu - Preheat the oven to 375 degrees. Line a baking sheet with baking paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.

Step 2: Chopping - while the tofu bakes, chop the veggies.

Step 3: Vegetables - Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.

Step 4: Noodles - Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.

Step 5: Finish - Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.

 

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