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:
- 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.