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30-Minute One-Pot Red Curry Ramen

30-Minute One-Pot Red Curry Ramen

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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30-Minute One-Pot Red Curry Ramen

30-Minute One-Pot Red Curry Ramen

Such a comforting and flavorful meal you can make time and time again. Topped with shiitake mushrooms, carrots, green onions, tofu, and garnished with lime, sesame seeds, and fresh cilantro.
5 from 3 votes
Total Time: 30 mins
Course: Dinner
Cuisine: Asian-Inspired
Keyword: Dairy-Free, Easy, Egg-Free, Recipe, Vegan
Servings: 3

Ingredients
 

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

Ramen Toppings

  • Tofu baked or fried
  • ¼ cup green onions sliced vertically into long pieces
  • 1 large carrot ribboned or cut into thin round slices
  • ½ small lime sliced thinly
  • ½ cup shiitake mushrooms
  • ¼ cup fresh cilantro
  • 1 tsp sesame seeds

Instructions

  • 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.

Notes

Make it Your Own
  • 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.
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