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30-Minute One-Pot Red Curry Ramen - Good Old Vegan

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

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.

Course Dinner

Cuisine Asian-Inspired

Keyword Dairy-Free, Easy, Egg-Free, Recipe, Vegan

Total Time 30

Servings

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.

Make sure to check out Marissa’s Instagram and website for more tasty recipes like this!