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.
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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