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The chill of fall is creeping into the air, and that means it is soup season. And sure, there is nothing wrong with the classics, chicken noodle, broccoli cheddar, even a nice chili. But let’s not forget the masterpiece that is ramen! And this recipe isn’t just the standard cheap pack of ramen with the seasoning pack. I am talking about a flavor packed green curry ramen with coconut milk! That’s right, ginger, garlic, lemongrass, and all kinds of other Thai inspired flavors make up a wonderful broth that is ladled over tofu, bok choy, and a heaping pile of noodles. Sounds like the perfect Fall food to me!
Green Coconut Curry Broth
The most interesting and surprising part of this recipe is the simple yet powerful coconut curry broth! And, it is so easy to make. To begin, I like to heat a saucepan or pot over medium high heat with a drizzle of neutral oil. To the oil, I add1 tbsp grated ginger, ½ tbsp grated garlic, and 2 tsp lemongrass minced or paste. I also add in 2-3 tbsp of green curry paste, and let it all cook until fragrant, about 1-2 minutes.
Once the aromatics begin to smell fragrant, pour in 2 1/2-3 cups of your favorite low sodium broth. I used miso broth, but chicken of vegetable works here as well. Also add in 1 can (about 14 oz) of unsweetened coconut milk, whisking to remove any lumps from the coconut milk solids. Add in 1/3 cup of low sodium soy sauce and 2 tsp of fish sauce. Bring the broth to a boil and reduce to a simmer, stirring occasionally! Once simmering, add in 8-9 oz of dried ramen noodles (about 3 packs), and simmer for 5-6 minutes until the ramen is tender.
Ramen Additions
Now of course I will not say no to a bowl of delicious broth and noodles, but every good ramen is layered with tons of yummy toppings too! To start, we love a runny egg! In a small pot, bring 6 cups of water to a boil. Add 2 whole eggs to the water and boil for 6 minutes. Transfer the eggs to a bowl of ice water and set aside.
Meanwhile, while the broth comes together, pull out about 8oz of firm tofu from packaging (feel free to sub chicken or shrimp). Wrap it in a towel or paper towels, and weigh it down with a heavy pan or stack of plates to draw out excess moisture (best to do for at least 30 minutes if you have time). Cube the tofu and dust with 2-3 tbsp of cornstarch and salt. In a wok or large pan over medium high heat, drizzle in a bit of oil and pan fry the tofu cubes until golden brown.
Next, remove tofu from pan and let the oil drain on a paper towel. Slice 2-3 Large portobello mushrooms into thick slices and add to the hot pan, cooking 3-4 minutes or until tender. Remove those from pan and add in 1 large chopped baby bok choy, cooking an additional 3-4 minutes or until tender. On the side, shred about 1/2 cup purple cabbage, and few tbsp of chop green onions.
Build the Ramen
To serve, transfer the cooked ramen noodles to two bowls. Top the noodles with the cubed tofu, cooked mushrooms and bok chop and shredded cabbage. Peel the cooled eggs and slice in half, placing over ramen as well. Ladle broth onto each bowl and top with green onions and sesame seeds as garnish.
This recipe makes 2 servings, but feel free to double the broth recipe for later (trust me, you will 10000% want to have more for later). Warm, salty, and super comforting, ramen might take the top spot of sweater weather soups!
Want More Soup Recipes?
- Chicken Tortilla Soup
- Roasted Red Pepper Tomato Soup
- Autumn Squash Soup
- Red Curry Soup
- 30 Minute Miso Ramen Soup
- Creamy Chicken Tortellini Soup
Coconut Curry Ramen
Ingredients
- 1 tbsp vegetable or avocado oil
- 1 tbsp grated ginger
- ½ tbsp grated garlic
- 2 tsp lemongrass minced or paste
- 2 tbsp green curry paste
- 3 cups broth/stock chicken, vegetable, or miso
- 1 (14oz) can unsweetened coconut milk
- ⅓ cup low sodium soy sauce
- 3 tsp fish sauce
- 2 large eggs
- 8-9 oz dried ramen
- 6 oz firm tofu can sub chicken, or shrimp
- 2 tsp cornstarch
- ½ cup bok choy chopped large
- 2 large portobello mushrooms sliced thick
- ½ cup purple cabbage shredded or sliced thin
- green onion and sesame seeds for garnish
Instructions
Broth and Ramen
- In a large pot over medium high heat, add oil, garlic, ginger, lemongrass, and curry paste. Sauté until fragrant, about 1-2 minutes
- Pour in broth and coconut milk, soy sauce and fish sauce whisking to combine. Bring to a boil and reduce to a simmer, whisking occasionally
- Add in dry ramen and simmer until noodles are soft, about 4-5 minutes.
Ramen Additions
- In another small pot, bring 6 cups of water to a boil. Add 2 whole eggs to the water and boil for 6 minutes. Transfer the eggs to a bowl of ice water and set aside.
- Meanwhile, while broth comes together, remove tofu from packaging (if using), wrap in a towel or paper towels, and weigh down with a heavy pan or stack of plate to draw out excess moisture (best to do for at least 30 minutes if you have time)
- Cube the tofu and dust with cornstarch and salt. In a wok or large pan over medium high heat, drizzle in a bit of oil and pan fry the tofu cubes until golden brown.
- Remove tofu from pan and let the oil drain on a paper towel. Slice mushrooms into thick slices and add to the hot pan, cooking 3-4 minutes or until tender.
- Remove mushrooms from pan and add in large chopped bok choy, cooking an additional 3-4 minutes or until tender.
- On the side, shred purple cabbage, and chop green onion
To Assemble
- To serve, transfer cooked ramen noodles to two bowl. Top the noodles with the cubed tofu, cooked mushrooms and bok chop and shredded cabbage.
- Peel the cooled eggs and slice in half, placing over ramen as well. Ladle broth onto each bowl and top with green onions and sesame seeds as garnish. Serve immediately
