Coconut Curry Ramen

Serves a Party of 2

It’s a pretty exciting day today guys, as I present to you another delicious and comforting style of ramen to literally spice up your week.

This weeks ramen of the week is this coconut curry version that features exactly what it sounds like – strong notes of curry spices mixed with flavors of coconut and dried thyme. Topped with air fried tofu squares and chopped green onions, this dinner is a nourishing one to say the least and will have you feeling more cozy than ever.

For the veggie broth and noodle portion, I used my favorite brand of ramen noodles to be boiled and eventually added in with the broth. I made the broth by first sautéing the white portions of a bunch of green onions and minced garlic seasoned with curry powder and dried thyme. After letting them cook for a bit, that’s when I drizzled down the coconut aminos, veggie broth, canned coconut milk, zucchini, yellow bell pepper, and spinach to be stirred and simmered for around 10 minutes.

As for the tofu, I made a marinade using toasted sesame oil, coconut aminos, cornstarch, and dried dill weed. After dipping the tofu squares, I air fried them at 375 degrees for 15 minutes for them to be the perfect amount of crispy.

Ingredients for the Ramen:

  • 9.5oz of Ramen Noodles
  • 6 Green Onions
  • 6 Cloves of Garlic
  • 1 Zucchini
  • 1 Yellow Bell Pepper
  • 4 Cups of Spinach
  • 1 Tablespoon of Olive Oil
  • 3 Tablespoons of Coconut Aminos
  • 3 Cups of Vegetable Broth
  • 1 Can of Full Fat Coconut Milk
  • 1 Tablespoon of Curry Powder
  • 1 Tablespoon of Dried Thyme

Begin by heating up a large saucepan on medium heat.

Chop and mince the white portions of your green onions, then mince the cloves of garlic.

Drop down the olive oil, as well as your onions and garlic.

After a few minutes, drizzle down the curry powder, dried thyme, coconut aminos, and veggie broth.

Next, stir in the full can of coconut milk.

Cover for a few minutes allowing the coconut milk to simmer down.

Fold in the zucchini, yellow bell pepper, and spinach and simmer once again for up to 10 minutes.

While the veggies and broth simmer, begin working on the air fried tofu before you boil the ramen noodles.

After you’ve prepped and baked the tofu, bring a large pot of water to a boil.

Add in the ramen noodles to the boiling water for 4 minutes.

Ingredients for the Tofu:

  • 7oz of Extra Firm Tofu
  • 3 Tablespoons of Coconut Aminos
  • 2 Tablespoons of Toasted Sesame Oil
  • 1 Teaspoon of Dried Dill Weed
  • 1 Tablespoon of Cornstarch

Preheat the air fryer to 375 degrees.

Add in all ingredients into a bowl aside from the tofu and give it a good stir.

Drain and chop the tofu into squares, then dip them in your aminos mixture.

Add the tofu into the air fryer for 15 minutes, flipping them around after about halfway through.