Green Curry Ramen with Tofu & Veggies
Dive into this vibrant fusion of Thai-inspired green curry and cozy ramen comfort. With silky coconut broth, crisp veggies, and satisfying noodles, this dish is nourishing, bold, and ready to impress in under an hour.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
Ingredients
2 cups bok choy, roughly chopped4 tablespoons vegetable oil
2 cups extra firm tofu, cut into ½-inch cubes
2 small shallots or onions, diced
4 cloves garlic, minced
2 teaspoons fresh ginger, minced
2 cups shiitake mushrooms, thinly sliced
4 tablespoons green curry paste
2 (14 oz) cans coconut milk
10 cups vegetable broth
2 tablespoons fish sauce (omit or sub with soy sauce for vegan)
4 teaspoons lime juice
12 ounces dry ramen noodles (4 packs)
2 cups shredded purple cabbage
Instructions
Heat 2 tablespoons oil in a large pot. Sauté tofu until golden on all sides. Remove and set aside.
Add remaining oil, then sauté shallots, garlic, and ginger until fragrant, 2–3 minutes.
Stir in mushrooms and cook until tender, about 5 minutes.
Mix in green curry paste; cook for 1 minute.
Pour in coconut milk and vegetable broth. Stir well.
Add fish sauce and lime juice. Bring to a simmer.
Add ramen noodles and cook per package instructions (about 4–5 minutes).
Stir in bok choy, cabbage, and cooked tofu. Simmer for 2–3 more minutes.
Serve hot with fresh herbs, lime wedges, or chili oil if desired.
Notes
Dietary Info: Vegetarian, easily vegan, dairy-free
Nutrition
- Calories: 390 per serving
- Protein: 14g
Find it online: http://minikitchenmagic.com/green-curry-ramen-with-tofu-veggies/