Creamy Coconut Ramen

Name: Creamy Coconut Ramen
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 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

Hannah Kaminsky Website

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Ramen with a clear broth is the standard approach that has won the hearts (and stomachs) of diners the world over, but try it with a rich, creamy coconut milk base instead and you may just find yourself with a new favorite. This vegan soup is comfort food at its best—the rich broth is filled with seared tofu, edamame, and al dente noodles. Miso and dried shiitake mushrooms add an umami earthiness and depth. Call it fusion, call it evolution, or just call it delicious; this quick-fix recipe may just change the way you think about the humble curly noodle.

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Servings: 2

Ready in: 25min PT25M

Ingredients

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

Directions

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.
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.
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.
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.
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.
Divide ramen noodles between two bowls. Ladle liquid over the noodles; top with seared tofu, edamame, and scallions.

Mealthy tip:

For best results, use fresh ramen noodles, which can be found at Whole Foods, Asian grocery stores or gourmet markets. In a pinch, dried ramen noodles will still give you good flavor but don't have the same great texture. Feel free to add the steamed vegetables of your choice for more nutritional value.

Tagged:

Dinner Weeknight Fusion Quick And Easy Ready In 30 One Pot Or Pan Asian Coconut Milk Shiitake Mushrooms Vegetarian Dairy-free Vegan Tofu Soups And Stews No Meat Vegetable Stock

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5.0out of 5 Stars

(5 Reviews)

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What others are saying

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!

Laura Griffin says:

I love this ramen! Seriously the best ever. The creamy coconut broth is extra rich and delicious. This is a really filling dish, the only thing missing is a soft boiled egg, which I added. So yummy.

DC Cote says:

I skipped the white miso paste, couldn't find it at the store. Also, I had to use dry packaged ramen because there is not a Whole Foods where I live and I couldn't find fresh ramen. Still, I thought this recipe was delicious. I loved the creamy coconut flavors.

Sheila Long says:

I used plant milk and chopped cremini mushrooms instead of shiitake. It was pretty good, but next time I want to use coconut milk. Yummy!

Jeremy Hughes says:

I added a soft boiled egg to this creamy ramen soup, it was really good. Definitely better than the crap I used to eat in college.