Curry Ramen Bowls with Tofu and Veggies
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Adapted from littlespicejar.com
Serves 4
Photography by Jenna Northcutt
Easy
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PrintIngredients
For 1 Batch(es)
For the curry ramen broth
- 1 tablespoon(s) peanut oil
- 1 shallot, minced
- 3 tablespoons red curry paste
- 1/4 cup(s) white miso paste
- 1 tablespoon(s) garlic chili sauce (sambal oelek)
- 2 tablespoons minced garlic
- 1 tablespoon(s) grated ginger
- 2 tablespoons brown sugar
- 1 tablespoon(s) toasted sesame oil
- 1/4 cup(s) water
- 4 1/2 cups vegetable broth (low-sodium preferred)
- 8 ounces coconut milk (less, if desired)
- 5 ounces fresh shiitake mushrooms, cleaned, sliced
For the bowls
- 14 ounces non-GMO extra-firm tofu
- 1 tablespoon(s) non-GMO cornstarch
- 1 pinch salt
- 1 tablespoon(s) peanut oil
- Reserved curry paste
- 8 ounces ramen noodles, cooked according to package directions
- 4 baby bok choy, cleaned, cut in half lengthwise
- 1 handful of enoki mushrooms, cleaned, dried
- 4 soft-boiled eggs, peeled, halved lengthwise
- Chopped cilantro, for garnish
- Chopped scallions, for garnish
- Toasted sesame seeds, for garnish
- Toasted sesame oil, for garnish
Curry Ramen Bowls with Tofu and Veggies Directions
- For the curry ramen broth:
Heat the oil in a large pot over medium heat. Add the shallot and sauté until translucent—approximately 2 minutes. - Add the next 8 ingredients and allow the paste to cook for approximately 5 minutes—stirring often. Remove 2 tablespoons of the paste and set aside.
- Add the vegetable broth, coconut milk and mushrooms to the pot and bring to a gentle simmer. Turn down the heat and simmer for 20 minutes.
- For the bowls:
Press the tofu in a clean towel to remove excess water, then dice into small cubes. Place the cubes in a zip-top bag with the cornstarch and salt. Zip the bag and shake until the tofu is coated. - Heat the oil in a skillet on medium high, add the tofu cubes and cook for approximately 5 minutes, until they turn light brown.
- Add the reserved curry paste, stir to coat, cook for 2 more minutes then set aside.
- Heat a large pot of water to a gentle simmer, add the bok choy, parboil for 30 to 60 seconds, then drain. Divide the prepared ramen noodles between 4 bowls.
- Place 2 bok choy halves in each bowl then ladle in the hot broth. Place the tofu cubes, enoki mushrooms and 2 egg halves in sections on the top of each bowl.
- Garnish lightly with the chopped cilantro, scallions, sesame seeds and a splash of sesame oil.
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