Vegan Curry Ramen Recipe

Introduction

This Vegan Curry Ramen is a comforting and flavorful dish that combines creamy coconut milk with fragrant curry spices. Packed with fresh veggies and tender noodles, it’s a satisfying meal that’s easy to prepare and perfect for any day of the week.

Ingredients

• 1 Tablespoon neutral oil
• 1.5 cups sliced shiitake mushrooms (about 2.5 ounces)
• 1.5 cups snap peas or snow peas (about 4 ounces)
• 3 cloves garlic, minced
• 1–1.5 Tablespoons red curry paste (adjust for spice preference)
• 1.5 teaspoons curry powder
• 2–2.5 cups vegetable broth (start with 2 cups and add more if desired)
• 13.5 ounce can full-fat coconut milk
• 5 ounces dried ramen noodles
• 1 Tablespoon lime juice
• Salt and pepper to taste
• 8 lime wedges (for garnish)
• 1/4 cup fresh cilantro (for garnish)

Instructions

1. Step 1: Heat the neutral oil in a large pot over medium heat. Add the sliced shiitake mushrooms and cook for about 5 minutes until they start to brown.
2. Step 2: Add the snap peas and minced garlic to the pot. Sauté for an additional 2–3 minutes until the peas are tender-crisp and the garlic is fragrant.
3. Step 3: Stir in the red curry paste and curry powder, ensuring the vegetables are evenly coated. Cook for 1–2 minutes to release the spices’ aroma.
4. Step 4: Pour in the vegetable broth and coconut milk. Stir well and bring the mixture to a gentle simmer.
5. Step 5: Add the dried ramen noodles to the pot. Stir continuously and cook for about 6 minutes, or until the noodles are tender but still chewy.
6. Step 6: Remove the pot from heat. Stir in the lime juice, and season with salt and pepper according to your taste.
7. Step 7: Serve the ramen hot, garnished with fresh cilantro and lime wedges. Enjoy your warming bowl of vegan curry ramen!

Tips & Variations

• For extra protein, add tofu cubes or chickpeas during the simmering stage.
• Swap the shiitake mushrooms for cremini or button mushrooms if preferred.
• Adjust the amount of red curry paste based on how spicy you like your ramen.
• Add a splash of soy sauce or tamari for a deeper umami flavor.
• Use gluten-free noodles to make this dish gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water to loosen the broth if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of ramen?

Yes, you can substitute ramen noodles with soba, udon, rice noodles, or even spaghetti in a pinch. Adjust cooking times as necessary.

Is this curry ramen very spicy?

The spice level depends on how much red curry paste you use. Starting with 1 tablespoon keeps it mild, while 1.5 tablespoons or more will add noticeable heat. You can always add more to taste.

Vegan Curry Ramen Recipe

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★★★★★

4.5 from 771 reviews

A rich and flavorful Vegan Curry Ramen featuring shiitake mushrooms, snap peas, and a creamy coconut milk broth infused with red curry paste and curry powder. This comforting dish is simple to prepare on the stovetop and garnished with fresh lime and cilantro for a bright finish.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1.5 cups sliced shiitake mushrooms (about 2.5 ounces)
• 1.5 cups snap peas or snow peas (about 4 ounces)
• 3 cloves garlic, minced

Liquids & Seasonings

• 1 Tablespoon neutral oil (such as canola or vegetable oil)
• 1–1.5 Tablespoons red curry paste (adjust to taste for spiciness)
• 1.5 teaspoons curry powder
• 2–2.5 cups vegetable broth (start with 2 cups, add more if you want it more brothy)
• 13.5 ounce can full-fat coconut milk
• 1 Tablespoon lime juice
• Salt and pepper to taste

Main Ingredients

• 5 ounces dried ramen noodles

Garnishes

• 8 lime wedges
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the oil and sauté mushrooms: In a large pot, heat 1 tablespoon neutral oil over medium heat. Add the sliced shiitake mushrooms and cook for about 5 minutes until they begin to brown, releasing their moisture and developing flavor.
2. Add snap peas and garlic: Stir in the snap peas and minced garlic, continuing to sauté for another 2-3 minutes until the peas are tender-crisp and garlic is fragrant.
3. Add curry paste and powder: Mix in 1 to 1.5 tablespoons red curry paste and 1.5 teaspoons curry powder, stirring well to evenly coat the vegetables. Cook for an additional 1-2 minutes to deepen the spices’ aroma.
4. Simmer with broth and coconut milk: Pour in 2 to 2.5 cups vegetable broth and the full can of coconut milk. Stir everything together and bring the mixture to a gentle simmer over medium heat.
5. Cook the ramen noodles: Add 5 ounces dried ramen noodles to the pot. Stir continuously to prevent sticking and let the noodles cook for about 6 minutes until tender yet chewy.
6. Finish with lime and seasoning: Remove from heat and stir in 1 tablespoon lime juice. Season with salt and pepper to your taste preferences.
7. Serve with garnishes: Ladle the curry ramen into bowls and garnish with fresh cilantro and lime wedges on the side for an extra pop of freshness. Enjoy warm.

Notes

• Adjust the amount of red curry paste according to how spicy you like your dishes.
• If you prefer a thinner broth, add more vegetable broth during simmering.
• Substitute snap peas with snow peas or sugar snap peas if desired.
• Use gluten-free ramen noodles to make this recipe gluten-free.
• Leftover curry ramen can be stored in the fridge for up to 2 days; reheat gently on the stovetop.

Keywords: vegan curry ramen, coconut curry soup, shiitake mushroom ramen, spicy vegan noodles, plant-based ramen