How do you spice up curry ramen?

To make the sauce, combine garlic, green onions, basil leaves, ginger, red curry paste, chili flakes and MMG chicken soup base in a bowl. Pour hot oil over the top, adding this extra flavorful sauce to the ramen noodles. Top with fresh cilantro and crushed peanuts for some texture and even more Thai flavor.

Can I just add tofu to ramen?

Yes, you can add tofu directly to the ramen broth . However, keep in mind that tofu can be delicate, and if you cook it in the broth for an extended period, it may break apart or become too soft. If you prefer firmer tofu, you can cook it separately and then add it to the ramen just before serving.

How do you spice up spicy ramen?

Chili flakes, chili oil, or chili crunch will add the perfect amount of heat to ramen noodles. If using chili flakes, make sure to gently simmer the flakes in hot oil to coax out their spice. These leads to more dimensional flavor.

How do you spice up vegan ramen?

While your broth simmers, prepare any desired toppings. I went with 10-minute flash “fried” crispy tofu, miso-glazed carrots, and baby bok choy. Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds heat . I hope you all LOVE this hearty, satisfying, simple ramen soup!

Do you fry tofu before adding to ramen?

Tofu- Firm tofu works best if you want to fry before adding to the broth , however if you're making it all in one pot, a silken tofu will also work. Top tip, save some of the crispy fried tofu to add back into the bowl just as serving as this keeps it nice and crispy.

Do you have to cook tofu before adding to ramen?

Add the marinated tofu during the last few minutes of cooking the noodles and vegetables. This will allow it to warm up and soak up the flavors of the broth while maintaining its texture. For a crispy twist, you can also pan-fry or bake the tofu before adding it to your ramen .

How to cook tofu to add to ramen?

To a frying pan, add 1-2 tablespoons of olive oil and let it heat over medium heat. Once hot, add the tofu pieces and fry for 1-2 minutes on each side, or until golden brown . Remove from the heat and set aside. Add the soy milk and the noodles to the ramen broth.

Can I put gochujang in ramen?

You can add spicy ingredients like Gochujang paste, red pepper/chili flakes, or hot sauce, and then mix it into your cooked noodles for a fiery kick . Just be aware of how it might change the texture of your ramen noodles. For instance, red pepper flakes or chilli powder won't usually change the textures of dishes.

Can you put paprika in ramen?

You could try a chili mix that would include paprika and chili powder , but you can also add cumin, onion, and garlic, and the salt of your choice or no salt if you wish. If you do not want a chili mix, any mix of herbs or spices might work.

What to add to buldak spicy ramen?

And you can add whatever toppings you like, e.g. boiled egg, chilli flakes, sesame seeds, some tofu/meat .

Is curry good with ramen?

Curry Ramen is a quick and easy noodle dish featuring chewy bouncy ramen noodles cooked in creamy Japanese curry broth with a hint of garlic and a spicy kick . This noodle dish is packed with flavor! I love enjoying it on its own or sometimes I will add some veggies or dumplings to make it more filling.

What to have with curry super noodles?

Thanks to the punchy seasoning, these curry Super Noodles are perfect for enjoying on their own as a satisfying savoury snack. They're also great for serving as a side with your main meal – simply stir fry some veggies or chicken and enjoy a satisfying dinner packed with spicy curry flavour.

Spicy Curry Ramen with Tofu and Veggies Recipe

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Homemade spicy curry ramen loaded with veggies, tofu, and a half boiled egg. This ramen noodle bowl is perfect for cold rainy evenings!

Whoop whoopfor homemade CURRYRAMEN.

A big bowl of the most amazing slurpy noodle soup on the planet. ?We’re talking about a homemade miso meets red curry situation turned into the broth base of this curry ramen and then comes the crispy pan-fried tofu, the al-dente baby bok choy, a tangle of chewy noodles, and when the stars align, that perfect half cooked egg that i’ve been trying to perfect since we made thosekorean bbq bowls. ❤️With lots of fresh chopped cilantro and scallions on top, we have the most amazing curry ramen noodle bowl of all time.

By the time you read this, i’ll already be halfway through my trip and slurping my way through all the scrumptious noodle offeringsof the San Francisco Bay.

Truth be told, we’re a little bit spoiled with all the samplings of cuisines we have here in Houston. And by little, I mean a whole lot. My latest food obsession –> this little hole in the wall jointthat makes the best beef noodle soup ever invented. This noodle soup is unlike anything you’ve had before. Scented with star anise, hints of cloves, fennel seedstons ofgarlic and onions. You can tell the broth has been slow simmered for hours, days, weeks because it’s so fragrant. Swimming in this warm broth isthinly sliced beef, chewy noodles that we’re made in house like 5 seconds before they landed in my bowl, and lots of fresh herbs to brighten it all up.I’ve been back way too many times since we discovered the place. ?Like I can’t even tell you. It’s that wrong.

UPDATE: I totally caved. As I was writing this post, the weather: dark, dreary, and it hadn’t stopped raining since the wee hours of the morning. I convinced bestie to sneak out for a bowl for lunch. To be honest though, I really didn’t even have to work for it that hard. ? That makes 10,001 times i’ve been to this place.

Cue: me accepting the best customer award.

Before we start slurping these ramen noodles, let me just point out veryconfidently that this is so not anauthentic curry ramen recipe. To be 100% real it’s a mix of asian ingredients that pair well together to make a warm cozy and rich soup base. I’m actually pretty sure that if a ramen master came upon this recipe they’d laugh really hard.

Ingredients

Curry Ramen paste:

1 tablespoon oil
1 shallot (or ½ a small onion)
3-4 tablespoons red curry paste (less for less heat)
¼ cup white miso paste
1 - 2 tablespoons sambal oelek (or more for more heat)
2 tablespoons minced garlic
1 tablespoon ginger paste (or grated)
2 tablespoons brown sugar
1 tablespoons toasted sesame oil
4-5 cups low sodium vegetable or chicken broth
1 (15 ounce) can coconut milk

Tofu:

14 ounce extra firm tofu
1 tablespoon cornstarch
1 tablespoon oil

For the bowls:

8 ounces ramen noodles
1 ounce dry shiitake mushrooms
4 room temperature eggs*
4 baby bok choy, split in half lengthwise
cilantro, scallions, sesame seeds, sesame oil for serving

Instructions

CURRY RAMEN:Heat the oil in a large pot over medium high heat. Add the shallot and sauté for 2-3 minutes or until they turn translucent. Add the red curry paste, white miso paste, sambal oelek, garlic, ginger, brown sugar, sesame oil, and ¼ cup of water and allow the paste to cook for 4-5 minutes or until it starts to thicken. Remove 2 tablespoons of the paste to a small bowl. Add thebroth andcoconut milk let it come to a gentle rolling simmer before turning the heat to lowand letting it simmer for20 minutes. Prepareingredients for bowlin the meantime.
TOFU:press as much water out of the tofu as you can using tea towels or paper napkins.Dice tofu into small cubes. Place in zip-top bag along with cornstarch and a pinch of salt. Zip the bag and shake until the tofu is evenly coated. Heat a skillet over medium high heat with the oil. Add the tofu pieces and cook for 4-5 minutes or until the tofu starts developing color. Add thereserved paste and stir to combine. You may need 1-2 tablespoons of water to help coat the tofu if your paste is on the thicker side. Let cook for 2-3 minutes or until paste adheres to tofu.
EGGS, RAMEN, VEGGIES:Prepare the ramen and the mushrooms according to package directions and divide them into serving bowls. In a medium bowl, prepare an ice bath with lots of ice and water. Heat a large pot of water to a gentle simmer. Add the bok choy and allow to cook for 30 seconds or until the greens turn morevibrant. Placebok choy in the ice bath. Remove bok choy to serving bowls when cooled.Making sure the pot of water isset to a gentle simmer, add the eggs one at a time gently lowering them with a slotted spoon. Let cook for 5-6 minutes and remove to the prepared ice bath for several minutes. Check the curry base for seasonings. If it's too thick, add more broth to preference.
SERVING:Ladle the soup onto the noodles, bok choy, and mushrooms. Top with tofu. Peel the eggs gently. Place the whole egg on the bowl and gently slice and open with a knife. Top with chopped cilantro, scallions, sesame seeds and oil as desired.

Notes

If you can find fresh shiitake mushrooms you'll need about 4-5 ounces in total. You can clean, slice, and add them directly to the broth while it simmers to cook them through.
This curry ramen recipe is a guideline – run with it. I’ve served it with crispy panko crusted shrimp on the side and skipped the tofu entirely. Try it withcorn kernels and a thinly sliced, seared chicken breast if you want - don't be afraid to make it your own! 🙂

Have you made this recipe?

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Spicy Curry Ramen with Tofu and Veggies Recipe | Little Spice Jar (2024)