JapaneseSoup

Coconut Curry Ramen Noodles Recipe

Name: Coconut Curry Ramen Noodles
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g mushrooms; 80 ml soy sauce; 1 tsp ginger; 0.5 tsp curry powder; 0.5 tsp chili sauce; 1 tsp maple syrup; 1.4 litres vegetable stock; 4 tbsp curry paste; 400 g coconut milk; 1 onion; 200 g block tofu; 4 servings rice noodles; 4 servings coriander; 4 servings spring onions; 4 servings sesame seeds

This coconut curry ramen features deeply marinated mushrooms and crispy tofu in a rich, aromatic broth. The mushrooms need at least 1 hour to soak up the soy-ginger marinade, so plan ahead or let them sit overnight. While they marinate, you'll build a fragrant curry broth with onion and curry paste, then simmer it with vegetable stock and coconut milk. Everything comes together quickly at the end: grill the marinated mushrooms and tofu until golden, cook the noodles, then ladle the broth over the top and garnish with fresh herbs and sesame seeds. It's a naturally vegan and dairy-free meal.

Recipes.zone

August 31, 2026

Back1h 40mServes 4Easy630 kcal

Cook mode

Vegan

dairy free lacto ovo vegetarian vegan weeknight dinner cold winter days comfort food spicy

About this recipe

Coconut Curry Ramen Noodles is a Japanese soup recipe that takes about 1h 40m from start to finish and serves 4. It calls for 15 ingredients across 5 steps, and is rated easy. A serving works out at around 630 kcal with roughly 16 g of protein. Filed under dairy free, lacto ovo vegetarian, vegan and weeknight dinner.