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Vegan Thai Ramen


Our vegetarian coconut milk lemongrass cup can easily be transformed into a delicious Thai-style ramen. Thai red curry paste gives this dish a kick, while tofu, mushrooms, and cilantro bring some umami and punch to the party.


  • 2 tbsp vegetable oil
  • shiitake mushrooms ( sliced )
  • 1/2 block extra firm tofu ( pressed )
  • 1 Mike's Mighty Good Vegetarian Coconut Milk Lemongrass ramen cup
  • 1 tbsp Thai red curry paste
  • green onions ( sliced )
  • cilantro ( garnish )
  • black sesame seeds ( garnish )

This Recipe Calls For Mike's Mighty Good Limited Edition Vegetarian Coconut Milk Lemongrass Ramen, Which you can Purchase on


  1. Heat 1 tbsp vegetable oil in a pan over medium-high heat. Sautee mushrooms and remove from pan.
  2. Add 1 tbsp vegetable oil to pan and sautee tofu.
  3. Fill Mike's Mighty Good Vegetarian Coconut Milk Lemongrass cup to fill line with water. Boil water in a pot and cook noodles. Stir in Thai red curry paste with seasoning packet and oil.
  4. Transfer ramen to bowl and assemble toppings: mushrooms, tofu, green onions, cilantro, and black sesame seeds.
  5. Enjoy!