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Coconut Curry Ramen

Coconut Curry Ramen


Our new 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 )

This Recipe Includes Mike's Mighty Good Vegetarian Miso Ramen


  1. 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.
  2. Add water to the fill line of ramen cup. Mix in oil and flavor packets to create broth.
  3. 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.
  4. Transfer ramen to a bowl and add toppings: tofu, shiitake mushrooms, bok choy, green onion, togarashi, and black sesame seeds.
  5. Enjoy!

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