Coconut Curry Ramen

Absolutely delicious !

This broth is such a great base! It made way more than 4 servings for me, probably around 8. Once the mushrooms ran out, I ended up sautéing some tofu & edamame which was equally delicious.

I just made this (yes, in the dead of summer) and it was delicious.

Here’s what I did differently: I followed the recipe but sauteed the ingredients in the pot of my instant pot using the “saute” function. I added the broth and milk and slow cooked everything all day.

I made the mushrooms without the maple sryup, as I’m trying to reduce my sugar intake. My husband and I both said we wished we had more mushrooms, so if you like mushrooms, I would recommend doubling or even tripling the batch (we love mushrooms).

I topped mine with the mushrooms and steamed broccoli and plan to add some roasted tofu next time.

This will definitely go in my family’s dinner rotation. It was easy, delicious, and a great combination of flavors and cuisines.

This is one of my most go-to recipes! I always pair it with baked tofu and sauteed mushrooms with wholewheat noodles and oh man! I always grate the ginger and garlic in so that I don’t have to bother scooping it out at the end and I also use fresh turmeric which I grate in at the beginning with the garlic, onion and ginger too, which is really delicious!

Oh… plus 100% buckwheat ramen noodles kept it gluten free and stayed firm!

I made this using red thai curry paste, cabbage, shitake/cremini/oyster mushroom blend, tofu and spinach! I couldn’t throw in enough ingredients! So gooooood!!!!

This is my new favorite weeknight recipe! I actually use a carton of miso soup broth instead of veggie broth and miso paste to make it even easier, and I love adding some tofu or extra veggies!

This was so delicious ! I wasn’t sure if my bf would like it, but he loved it! The flavors all blend together fantastically. Thank you !

I have made this like 3 times in the past two weeks because it is absolutely INCREDIBLE. I’ve shared it with as many people as possible so they can bask in the heaven that is this ramen. It’s also my go-to meal to make when we have friends over and want to blow their minds. It’s just perfect, so thank you times a million for bringing this into my life.

WARNING: Restaraunt ramen will no longer be as impressive unless you go to Japan (maybe).

This is SO good. Easy to make, too.

This was so good, and I’m so happy I tried this. If I could give it 6 stars, I would! I’ve made this twice since I didn’t get enough leftovers out of the first batch. The second time around, I minced the garlic and ginger and left it in for added flavor. I also added corn and chili garlic sauce to the green onion and mushrooms as toppings.

This is really yummy and comes together quickly! Thank you for providing simple, healthy, and tasty recipes.

Delicious!!

My boyfriend and I made this recipe last night – it was good! We were able to let the broth simmer for about 2 hours and added radish and topped it with a little cilantro, but we felt it was a little bit salty for us and might try unsalted vegetable broth next time.

I’ve made this so many times, I can’t even tell you how many times, and it always hits the spot for my husband and me. So easy and so addictive.

Made this and loved it. Added cubed tofu, baked until crispy in advance, and bokchoy. Also added lime juice and fresh cilantro right before serving. I omitted the miso because the curry paste I used had salt in it and didn’t want it getting any saltier, but it didn’t lack in umami even with this omission. Delicious! In the future, I want to try adding bamboo shoots and different kinds of edible fungus (I think these would soak up the wonderful broth in a delightful way).

I made this two nights ago, using Thai and True’s green curry paste and added baby spinach and zucchini noodles (in place of actual noodles). I just had my first bowl – I was worried that the broth would be bland but, let me tell you, this was DELICIOUS! This is by far one of the tastiest things I’ve made. I think next time I’ll add bamboo shoots and snow peas. Thanks so much for this amazing recipe, Dana!

Made this last night. The recipe worked really well for me. Then I did a variation with kelp noodels and lots of sprouts that was awesome too. Thank you for a quick and easy recipe that works!

I made this for lunch today, and it was exquisite. I served it over rice, since the noodles I thought I had in the pantry were nowhere to be found. Topped it with crispy tofu, and everyone licked their bowls. Next time I think I will use full fat coconut milk for a bit of creamier texture, but I am sure that all boils down to personal preference (literally).

Holy freaking crap. I can’t stop craving this! Made it last night for dinner, and leftovers for lunch today…I almost contemplated making it tonight for dinner again but that might make me a little crazy?! Anyway, thanks! The sesame oil makes everything taste aaaamazing!

This was so delicious! I used man fun noodles (or rice noodles) for the actual soup. I also used minced ginger instead of slivers. Overall it is so good, it is becoming a staple in our house! Thank you for this awesome recipe!

Omg, this was so good. Tasted just like the horrific top ramen I used to eat only so much more fresh and delicious. I opted for zucchini noodles and didn’t strain the onions. Another note I fried the portobello mushroom as instructed for my bf though I do NOT like mushrooms. I gave it a try and this was the FIRST time in my life I actually thought mushrooms were “good.” My son and boyfriend loved this.

Thank you for sharing this recipe, I just did it and it tastes very good.
I did not have mushrooms and fresh green onion, but I had some chickpeas and I steamed some pumpkin and green beans and I added them to the soup and the ramen and I can say that the whole was good.

I made this last night and it was so delish! Warm, comforting, and made the house smell fantastic. My meat eating husband loved it and said he didn’t even miss the meat bc portobello mushrooms really made it hearty. Thanks for the great recipe :)

Made this the other week and it was absolutely delightful. I sautéed cubes of tofu with the mushrooms, it was so good. Looking forward to make this again! thanks!

I’m sitting down with a bowl of ramen as I type. I topped it with serranos, chives (they were turning, so I thought why not?), green onions and of course the mushrooms. Cilantro would be a nice addition too. Hmm, perhaps tomorrow. This is excellent. You never disappoint! Thank you for the ingenuity in the kitchen.

I usually cook for only myself, but anytime I’m visiting my Mom and Jack or other family/friends, they jest about the concoctions I recreate, but are always blown away when they actually try it. My kudos to the chef, Dana.

I made this last night for a dinner party and it was a huge success. Thank you :)

This was one of the best things I have ever made! Thank you! I used red curry paste (it was already opened) and chicken broth (I’m not vegetarian; it was what I had) but otherwise followed the broth recipe. I did use the turmeric and some powdered curry but omitted the coconut sugar, didn’t have any!
I made the mushrooms, too with equal parts maple syrup, siracha, sesame oil and rice wine vinegar and threw it in the toaster oven at 400 for 30 min…then I had to sautée it anyway because it made too much liquid. Ah well, not everything works like you think it will.
I also used “Banh pho” noodles, soaked them in cold water for around 30 minutes and then threw them into the broth and let it simmer for a minute or two. So much yum! Those noodles sucked up all that delicious flavor.
Thanks again for a great recipe that was easy to follow and lays an awesome base you can add a personal creative spin to!

This was dinner today. AMAZING!! I have tried several ramen recipes and this is the best!

I just made and ate this with my husband and it was DELICIOUS. i added portobello mushrooms and noodles to mine. I also left in the garlic, ginger and onion. Can’t wait to make it again!

Just made this tonight and holy moly it’s good – perfect for cold and flu season. Next time I’m going to double the broth and freeze half. I used green curry paste which was delicious but not near as attractive as the pics above. I’ll search for yellow paste. Thanks for the lovely dinner!

M have made this three times nd it is amazing. Added oven cooked aubergines

This was delicious and simple. My husband said, “I hit it out of the park”, with this one. ???? I found gluten free ramen noodles at Whole Foods. I will definitely be making this again! Thanks!

I used spiralized zucchini and was pleasantly surprised how well the noodles held up. Totally forgot the ginger, but the soup was still warm and amazing. It really hit the spot. Thank you.

I made this last night. I adapted it a bit to accommodate things I already had in the house, and added a protein to make it more substantial. My local grocery store only had red miso paste, so I omitted it this time around. I used chicken broth (what I had on hand), green curry paste, and yakisoba noodles I found in the produce section of the store. I also cooked some sliced pork in with the mushrooms + sauce. (So. Good.)

My husband is out of town, so I was making dinner for myself and a picky eater (my son). He ate two bowls! It had the perfect amount of spiciness and great texture + flavor. I added a dash of salt and turmeric, but otherwise it didn’t need much adjusting. I served it with sriracha and chopped green onion. This one is going in the recipe book!

Excellent and incredibly solid recipe. Make this is triple or even quadruple batches, the broth is amazing but I was disappointed in how small the recipe was. We subbed out shitakes for portabellas and it’s still delicious

Delicious! Brown rice spaghetti worked for the noodles. It was a bit more spicy than I usually like, but since we’re fighting colds, in this case it was fine. I’ll probably use a little less chili paste next time. I only had time to let the broth cook about 40 minutes, so I will definitely make it again to see what the longer time does.

WOW! The mushrooms and green onion definitely add a little extra zing. I would have like it a bit thicker (simmer without lid on?), but the flavor was excellent! Husband’s comment: this’ll be great on a cold, winter day!

So 2 thumbs up, 5 stars, and numerous kudos! Thanks for sharing this great recipe!

Insanely good flavor and so comforting. You’ve done it again, Dana! Thanks for the amazing recipe.

Dana, I used wheat ramen and it absorbed ALL of the yummy liquid. It became a very lovely noodle dish, but I want to know what noodles you used so that I can have a lovely noodle soup instead. Also, the mushrooms were fantastic, what a great addition!

This recipe turned out well.

The two grocery stores I went to didn’t carry miso paste, but I did find boxed (vegan) miso broth hidden within one store’s broths/stocks section. So instead of using a full carton of vegetable broth for this recipe, I used half that and half miso broth.

At first I wished I used full fat coconut milk instead of light, but because I let the soup simmer for so long, it ended up reducing a lot and became the perfect consistency.

I left in the onions, garlic, and ginger for texture, used curly ramen noodles, and added extra turmeric. Instead of mushrooms, I sautéed red bells and (lightly baked) tofu with soy sauce and sesame oil. I also added in a few fix-ins, like scallions, raw spinach, avocado, garlic chili sauce, and black sesame seeds.

Turned out great!

Dana,
Thank you so much for your reply! I wound up using a red curry paste and also tossed in a sprinkle of dry curry as well. You delivered yet another 5-star recipe. My husband and I just finished and it was so flavorful and delish. We kept all of the goodies in the broth for added flavor and did add in the turmeric as well as green onion and portabellas that you suggested for the toppings. Thank-you for sharing this awesome dish!

I made this last night, and it was delicious!

I didn’t have time to simmer the broth for more than an hour, but it still came out well. I also sautéed some red peppers with the portobello mushrooms, which added some nice flavor/texture to the dish. (Your suggestion of sautéing the mushrooms in sesame oil, soy sauce, and maple syrup was AMAZING, by the way! This will be my go-to trick from now on!) For the noodles, I used brown rice ramen noodles, which were okay, but ended up being a little too mushy. Next time, I’m going to try to find regular ramen noodles, or use wide (pad thai style) rice noodles.

Besides those modifications, everything came out scrumptious! Thank you so much for posting this recipe! I can’t wait to make it again!

Made this a couple nights ago. My boyfriend and I are fans! I think the sauteed portobello mushrooms complemented the curry broth very well. I also added a soft boiled egg for some extra substance. Next time I will add some veggies too. Thank you for the recipe!

I made this last night, and it was so good! I was able to let it sit on the stove for 2 + hours, so leftovers should be even better :) Super versatile too (I ended up adding red cabbage and bell pepper). Also, I would say it kind of desperately needed a hit of acid…so i used up one of the cut lemons I had in my fridge. Thanks for the easy and oh-so-comforting recipe!