30 minute one-pot RED CURRY RAMEN 🍜
Such a comforting bowl of ramen packed with bold and spicy flavors. Topped with shiitake mushrooms, carrots, green onions, tofu, and garnished with lime, sesame seeds, and fresh cilantro.
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Red Curry Ramen
- 2 tsp sesame oil substitute with a neutral oil
- 1 large white onion chopped thinly
- 3.5 ounces shiitake mushrooms chopped into small pieces
- 4 cloves garlic minced
- 1 tsp ground ginger
- 2 Tbsp soy sauce or tamari, gluten free
- 3 Tbsp Thai red curry paste
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp chili powder optional
- ¼ tsp red pepper flakes optional only add if you want some extra heat*
- 4 cups vegetable broth
- 1 package ramen noodles I used 9.5 ounces gluten free noodles
- Heat a large pot on medium heat. Once warm, add the oil, onion, and salt. Cook for 3-4 minutes. Add the mushrooms and garlic and cook for an additional 3 minutes.
- Add the ground ginger, soy sauce, Thai red curry paste, chili powder, crushed red pepper, pepper, and mix.
- Pour the vegetable broth to the pot, and stir. Scrap any of the onion and mushroom that might have stuck to the bottom of the pan.
- Reduce heat to medium- low and bring to a gentle boil. Simmer for 15-20 minutes to develop the flavors.
- While the broth is simmering, add your ramen noodles and cook for 4 minutes or until the noodles are completely cooked.
- Taste your spicy ramen and add additional seasoning (chili powder, salt, and pepper) if needed.
- Divide ramen into bowls and add your ramen toppings and serve immediately.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- Don’t have ramen noodles? Udon noodles are a great substitution to use with this red curry broth.
- If you are sensitive to heat I do not recommend adding the chili powder or crushed red pepper.
- You can simmer your broth for longer than the recommended time for stronger flavors. Just do not add the noodles to your soup until you are ready to eat.