Warm Up for Winter

Not only will this delicious dish clean out your fridge, it will also have you feeling like you’re dining out *queue obligatory Instagram post*. Coconut Curry Ramen is a noodle dish which combines the best of our fave dishes, curry and ramen! Are you ready to learn how to create our go-to Winter warmer of the moment?! 

Here’s what you need:


  • 1 14 ounce package extra firm tofu
  • 1 teaspoon cornstarch
  • Drizzle of oil and soy sauce
  • 2 tablespoons hoisin sauce

Coconut Curry Ramen:

  • 2 tablespoons oil
  • 8 oz. mushrooms (2–3 cups sliced)
  • 2 bok choy, chopped (2–3 cups chopped)
  • 3 cloves garlic, minced
  • 1 1-inch piece of peeled fresh ginger, minced
  • 1 teaspoon curry powder
  • 6 cups vegetable broth
  • 6–8 oz. ramen noodles
  • 1 14-ounce can coconut milk
  • 1 teaspoon salt
  • squeeze of lime juice

Here's how to channel your inner Gordon Ramsey:

Step 1: Tofu - Preheat the oven to 375 degrees. Line a baking sheet with baking paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.

Step 2: Chopping - while the tofu bakes, chop the veggies.

Step 3: Vegetables - Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.

Step 4: Noodles - Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.

Step 5: Finish - Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.


See the full recipe and more like it >