Creamy Coconut Ramen

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Rated 5.0 based on 1 customer reviews
Creamy Coconut Ramen
Creamy Coconut Ramen
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  • 2 tablespoons peanut oil, divided
  • 1 (14 ounce) package extra-firm tofu, cut into 1-inch cubes and blotted dry
  • ½ small yellow onion, diced
  • 6 cloves garlic, thinly sliced
  • 1 (1 inch) piece ginger, peeled and minced
  • 2 tablespoons mirin
  • 2 tablespoons reduced-sodium soy sauce
  • ½ cup dried, sliced shiitake mushrooms
  • 3 cups vegetable stock
  • 6 ounces ramen noodles
  • 1 (14 ounce) can coconut milk
  • ¼ cup white miso paste
  • 1 cup shelled edamame
  • 2 scallions, thinly sliced


  1. Heat 1 tablespoon peanut oil in a saucepan over medium-high heat. Gently stir-fry the tofu in hot oil until golden brown, about 10 minutes; remove to a plate.
  2. Heat remaining oil in the pan over medium heat. Sauté onion in oil until lightly browned, about 5 minutes; add the garlic and ginger and sauté until aromatic, about 5 minutes more.
  3. Pour mirin into the saucepan; add the vegetable stock and mushrooms. Bring the mixture to a boil, place a lid on the pan, and reduce heat to low; keep at a simmer while preparing ramen noodles.
  4. Bring a small pot of water to a rapid boil. Cook the ramen noodles in boiling water until just barely al dente, about 3 minutes; drain.
  5. Beat miso paste into coconut milk in a small bowl with a whisk until smooth; pour into broth mixture in the pan. Heat the mixture to the brink of boiling and immediately remove from the stove.
  6. Divide ramen noodles between two bowls. Ladle liquid over the noodles; top with seared tofu, edamame, and scallions.


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Image of Katie Hason
December 02, 2017 at 11:18pm

Katie Hason says:

This coconut ramen was delicious! Such an upgrade from packaged ramen that I ate back in college. I also really enjoyed the creaminess from the coconut milk. Such a good addition!