While John and I don’t agree on all food choices (he hates sweet potatoes, but they’re my only love), we do agree that ramen is where it’s at and frequently seek it out for dinner – especially in the fall and winter.
I love how savory and comforting it is, and how amazingly full I get on broth, rice noodles and vegetables. It’s magic.
Their vegetarian broth is insanely delicious and has a unique flavor profile. Although I was skeptical at first, the coconut curry infusion just makes sense. It adds a whole other dimension to the broth – warmth, spice, slight sweetness. I’m in love.
Consider this my inspired version that requires just 10 ingredients and roughly 1 hour to make.
I hope you guys LOVE this ramen! It’s:
& Perfect for colder weather
This would make a delicious and comforting meal when you’re craving something light yet satisfying. The toppings and noodles are extremely versatile, so everyone can pick and choose how to style their bowls. This would be delicious on its own or paired with my 20-minute Asian Kale Salad or even these Spring Rolls with Cashew Butter Dipping Sauce. Dream big and eat ramen (new life motto).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
Coconut Curry Ramen
- 2 Tbsp toasted or untoasted sesame oil*
- 2 small knobs ginger (sliced lengthwise into long strips)
- 10 cloves garlic (chopped)
- 2 large onion (chopped lengthwise)
- 5 Tbsp yellow or green curry paste
- 8 cups vegetable broth (DIY or store-bought)
- 4 cups light coconut milk
- 2-4 Tbsp coconut sugar (optional // more to taste)
- 1 tsp ground turmeric (optional // for color and more curry flavor)
- 2 Tbsp white or yellow miso paste
- 4-6 cups noodles of choice (i.e. spiralized zucchini squash, cooked ramen noodles*, or cooked brown rice noodles)
- 4 whole portobello mushrooms (optional // stems removed, sliced into 1/2-inch pieces // sautéed in 1 Tbsp sesame oil + 1 Tbsp tamari + 1 tsp maple syrup)
- Fresh green onion (optional // chopped)
- Sriracha or chili garlic sauce (optional)
Heat a large pot over medium-high heat. Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
Add curry paste and sauté for 1-2 minutes more, stirring frequently. Then add vegetable broth and coconut milk and stir to deglaze the bottom of the pan.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
Taste broth and adjust seasonings as needed, adding coconut sugar for a little sweetness, turmeric for more intense curry flavor, or more sesame oil for nuttiness.
About 10 minutes before serving, prepare any desired toppings/sides, such as noodles, sautéed portobello mushrooms, or green onion (optional).
Just before serving, scoop out 1/2 cup of the broth and whisk in the miso paste. Once fully dissolved, add back to the pot and turn off the heat. Stir to combine.
Either strain broth through a fine mesh strainer (discard onions and ginger or add back to the soup) or ladle out the broth and leave the onions and mushrooms behind.
To serve, divide noodles of choice between serving bowls. Top with broth and desired toppings. Serve with chili garlic sauce or sriracha for added heat.
Best when fresh, though the broth can be stored (separate from sides/toppings) in the refrigerator for up to 5 days or in the freezer for up to 1 month.
*You can sub sesame oil for coconut, but the sesame adds a nice rich nutty flavor to the ramen that I prefer.
*Nutrition information is a rough estimate calculated using brown rice noodles and mushrooms with no additional toppings.
*If using ramen noodles, this recipe would not be gluten free.
Nutrition Per Serving (1 of 4)
- Calories: 528
- Fat: 25g
- Saturated fat: 13.9g
- Sodium: 639mg
- Carbohydrates: 71.5g
- Fiber: 7.4g
- Sugar: 16.1g
- Protein: 9.7g