Curry Ramen Bowls with Tofu and Veggies

Soups, Main Courses

Adapted from 
Serves 4

Photography by Jenna Northcutt


Curry Ramen Bowls with Tofu and Veggies


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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the oil in a skillet on medium high, add the tofu cubes and cook for approximately 5 minutes, until they turn light brown.
  6. Add the reserved curry paste, stir to coat, cook for 2 more minutes then set aside.
  7. 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.
  8. 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.
  9. Garnish lightly with the chopped cilantro, scallions, sesame seeds and a splash of sesame oil.