Coconut Curry Ramen Noodles

5 steps · 1h 40m total

1. 01

   Marinate the Mushrooms

   Chop the mushrooms in half and toss them in a large bowl with the soy sauce, ginger, curry powder, chili sauce, and maple syrup. Stir until every mushroom piece is coated, then cover the bowl and refrigerate for at least 1 hour, or up to overnight, to let the flavors meld.
2. 02

   Sauté Onion and Curry Paste

   Finely dice the onion. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add the onion and fry for 2-3 minutes until it starts to soften and turn translucent.

   Stir in the curry paste, making sure to coat the onion. Continue to fry for another minute, stirring constantly, until the paste becomes fragrant and its spices bloom in the hot oil.

3. 03

   Simmer the Broth

   Pour the vegetable stock and coconut milk into the pot. Bring the mixture to a gentle simmer, stirring occasionally, and let it warm through while you prepare the toppings.
4. 04

   Grill Mushrooms and Tofu

   Drain the marinated mushrooms, discarding the marinade. Heat a griddle pan over medium-high heat and grill the mushrooms until they are cooked through and have nice char marks.

   While the mushrooms cook, slice the block tofu into even slices. Grill the tofu on the same griddle pan until the outside is golden and crispy. Meanwhile, cook the rice noodles according to package directions. Divide the cooked noodles among four serving bowls, then ladle the hot broth over them. Arrange the grilled mushrooms and tofu on top of the noodles and broth.

5. 05

   Garnish and Serve

   Finish each bowl with a sprinkle of sesame seeds, a generous handful of fresh coriander, and some sliced spring onions before serving.