Creamy Coconut Ramen

Image of Hannah Kaminsky
Rated 5.0 based on 5 customer reviews
Creamy Coconut Ramen
Creamy Coconut Ramen
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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

  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.
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.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jeremy Hughes

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.

Image of Sheila Long

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!

Image of DC Cote

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.

Image of Laura Griffin

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.

Image of Katie Hason

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!