Coconut Curry Ramen with Tofu
This Coconut Curry Ramen with Crispy Tofu is the kind of comfort bowl you crave after a long day. The broth is creamy and silky, the rice noodles are perfectly al dente, and the crispy shredded tofu has just the right amount of chew. It tastes like something you’d order at your favorite cozy ramen spot, but it’s faster, lighter, and made right at home with simple, plant based pantry staples. Best of all, it comes together in about 30 minutes.
Ingredients:
- 1 package Edward & Sons Pad Thai Rice Noodles, cooked to package instructions
- 4 green onions, finely chopped, plus more for serving
- 3 garlic cloves, minced
- 2" piece ginger, minced
- 2 tbsp white miso paste
- 2 tbsp red curry paste
- 4 cups water
- ½ tsp salt and black pepper
- 1 Edward & Sons Not-Chick'n Bouillon Cubes
- 1 tbsp tamari or coconut aminos
- 12-14 dried shiitake mushrooms, about 1½ cups
- 14 oz Native Forest Organic Simple Coconut Milk
- 1 lime, juiced
- 2 baby bok choy
- 16 oz high protein super firm tofu, shredded
- 2 tbsp tamari or coconut aminos
- 1 tbsp maple syrup
- ½ cup cilantro leaves
- ¼ cup chopped roasted salted peanuts
- 1 tbsp black sesame seeds
- chili crisp, to serve
Instructions:
1. Crisp the Tofu
Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread the shredded tofu out evenly, drizzle with tamari and maple syrup, and toss to coat. Bake for 20 to 25 minutes, flipping halfway through, until golden and crispy around the edges.
2. Simmer the Broth
While the tofu bakes, sauté green onions, garlic, and ginger in a soup pot until fragrant. Stir in the miso and red curry paste. Add water, the bouillon cube, tamari, dried shiitake mushrooms, salt, and pepper. Bring to a boil, then simmer for 15 to 20 minutes until the mushrooms are tender and the broth is flavorful. Stir in the coconut milk and lime juice, then add the bok choy and cook just until tender.
3. Build Your Bowl
Place cooked rice noodles into bowls and ladle the hot broth over the top. Add mushrooms and bok choy, then pile on the crispy tofu. Finish with cilantro, green onions, chopped peanuts, sesame seeds, and chili crisp if you like a little heat
