Our vegetarian miso ramen is the perfect base for this incredible miso coconut curry ramen! Creamy, so flavorful, and completely vegan. Dinner just got a makeover.
Mike’s Mighty Good makes organic ramen noodles that are steamed, not fried like most major brands. They’re delicious, they’re wholesome, and they have the chewy texture you expect from authentic steamed ramen.
To get extra crispy tofu, toss cubes of tofu in cornstarch and fry on medium-high heat with a touch of soy sauce for flavor.
Prepare a cup of vegetarian miso ramen according to package instructions...BUT WAIT! Leave the noodles out because we're cooking them separately.
Add the miso ramen broth you just made into a pot with coconut milk, yellow curry powder, and noodles.
Assemble your bowl with broth and noodles, tofu, shiitake mushrooms, bok choy, green onion, togarashi, and black sesame seeds.
Find more creative ramen recipes below!
Miso Coconut Curry Ramen
Our vegetarian miso ramen is the perfect base for this incredible coconut curry ramen! Creamy, so flavorful, and completely vegan. Dinner just got a makeover.
- 1 Mike's Mighty Good Vegetarian Miso Ramen Cup
- 1 small can coconut milk
- 1 tsp yellow curry powder
- shiitake mushrooms ( sauteed )
- 1/2 block extra firm tofu ( pressed and cubed )
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- bok choy ( steamed )
- green onion ( chopped )
- Togarashi ( garnish )
- black sesame seeds ( garnish )
Toss cubed tofu with cornstarch and add to a pan with vegetable oil on medium-high heat. Add soy sauce and cook until all sides of tofu are golden brown.
Add water to the fill line of ramen cup. Mix in oil and flavor packets to create broth.
In a pot over medium-high heat, add prepared broth, coconut milk, and yellow curry powder. Bring to a simmer and add noodles to cook.
Transfer ramen to a bowl and add toppings: tofu, shiitake mushrooms, bok choy, green onion, togarashi, and black sesame seeds.