Yellow Curry Ramen

Ramen and curry are two of my favorite dishes, so why not combine them? 

The broth is full of belly warming spices while the crispy cabbage and scallions give a surprising spark of freshness.

Ingredients

Crispy Tofu

8 oz firm tofu, cubed

3 Tbsp Tamari or soy sauce

3 Tbsp cornstarch

Broth

1 small yellow onion, diced

2 cloves garlic, minced

1 inch piece of ginger, minced

3 large carrots, peeled and sliced

2 Tbsp curry powder

2 tsp turmeric 

2 tsp salt (optional)

6  cups vegetable broth

13.5 oz lite coconut milk

Everything Else

8 oz ramen or brown rice noodles

1/2 red cabbage, shredded or sliced 

3 green onions, sliced

Sesame seeds for garnish (optional)

Instructions

Serves 4-6
Active Time: 30 - 40 minutes
Baking Time: 1 hour
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
  2. Add the cubed tofu to a big plastic or silicon bag with the cornstarch and tamari. Shake the bag until the tofu is evenly coated with Tamari and cornstarch. 
  3. Spread the tofu out on the baking sheet and bake for one hour or until crispy. Flip once after 30 minutes. 
  4. While the tofu is baking, make the broth. Add the onion, garlic, ginger, and carrot to a large pot with a little bit of vegetable broth. Let simmer over medium-high heat for about five minutes or until the onions become translucent. Add a little more vegetable broth if the vegetables start sticking.
  5. Add the curry powder, turmeric, and salt and let cook for 2-3 more minutes or until fragrant. 
  6. Add the rest of the vegetable broth, cover the pot, and let simmer for 10 minutes. 
  7. Cut up the red cabbage and scallions while this simmers.
  8. After the 10 minutes,  remove the pot from the heat and use an emersion blender to blend the broth until smooth. 
  9. Place the pot back onto the stove and add the coconut milk to the pot of broth. Keep the heat on low, so that it keeps warm, but isn’t boiling. 
  10. Prepare the noodles according to the package. 
  11. Set out serving bowls, add the noodles to the bottom of each bowl, add a few ladles of broth and top with red cabbage, tofu, green onions, and sesame seeds
Notes
  • If you don’t like tofu, feel free to skip steps 1-3. You can also add some shelled edamame instead. I usually just run hot water over some frozen edamame and add them to the top of the soup, along with the red cabbage and green onions. 
  • If you don’t have an immersion blender, feel free to use a blender, it just might be a bit messier and might add a few extra minutes to your cooking and cleaning time. 
  • I used Lotus Food’s Forbidden Rice Ramen, so that the purple noodles would look dramatic next to the broth in the picture. But, this soup will be just as delicious if you use a generic brand of brown rice noodles. 

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