Creamy, cozy, and packed with bold flavor, these curry ramen noodles are the kind of meal you’ll want to curl up with on a chilly evening.
The coconut milk creates a rich, silky broth, while red curry paste, ginger, garlic, and curry powder bring plenty of warmth and spice. Tender vegetables and slurpable noodles make every bowl hearty and satisfying, but the real star is the crispy grated tofu.
Seasoned with our Country Life BBQ Seasoning and pan-fried until golden and slightly charred, the tofu adds a savory, smoky crunch that contrasts beautifully with the creamy broth.
Best of all, this comforting plant-based ramen comes together in one pot, with the tofu prepared separately to keep every crispy bite intact.
curry ramen noodles with crispy grated tofu recipe
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
For the curry ramen
- 1 ½ cups carrots, diced
- 1 cup fresh parsley, chopped
- 6 cloves garlic, diced
- 2 tsp freshly grated ginger
- 8 oz (225 g) mushrooms, sliced
- ½ cup frozen peas
- ½ (one stem) of spring onion
- 1 can coconut milk
- 4 cups vegetable broth
- 7 oz (200 g) ramen noodles
- 2 tsp red curry paste
- 2 tsp curry powder
For the crispy grated tofu
- 3 ½ oz (100 g) firm tofu, grated
- 1 tsp Country Life BBQ seasoning
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried basil
- 1 tbsp olive oil
Instructions:
- Prepare the crispy tofu. Add the grated tofu to a bowl and toss with the BBQ seasoning, garlic powder, salt, dried basil, and olive oil until evenly coated.
- Heat a grill pan or frying pan over medium-high heat. Add the seasoned tofu and cook, stirring and turning occasionally, until it becomes golden, crispy and slightly charred around the edges. Set aside while you prepare the ramen.
- Start the curry base. Heat a large pot over medium heat. Add the diced carrots, parsley and mushrooms and cook for a few minutes until they begin to soften. Add a small splash of vegetable broth if needed to prevent sticking to the pan.
- Add the diced garlic and freshly grated ginger. Cook for about 1 minute, until fragrant.
- Stir in the red curry paste and curry powder. Cook for another minute, stirring well so the vegetables become coated in the spices.
- Pour in the vegetable broth and coconut milk and stir until combined. Bring to a gentle simmer and cook for about 10 minutes, or until the carrots are tender.
- Add the frozen peas and ramen noodles directly to the broth. Cook according to the ramen noodle package instructions, usually around 3–5 minutes, until the noodles are tender.
- Divide the creamy curry ramen between bowls and generously top with the crispy grated BBQ tofu and spring onion. Finish with the remaining fresh parsley.
Tip: Keep the tofu separate until serving rather than stirring it into the broth. This creates a great contrast between the creamy coconut curry broth, soft noodles, and crispy, savoury tofu.
