Coconut Tomato Ramen (Vegan)

Name: Coconut Tomato Ramen (Vegan)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 2 packs ramen noodles (use noodles only; discard seasoning packet); 8 oz extra-firm tofu, cubed; 1 medium onion, thinly sliced; 2 medium tomatoes, chopped; 1 medium carrot, sliced; 1 cup cabbage, sliced; 1 cup broccoli florets; 1 bell pepper, sliced; 1 cup snow peas or snap peas; 1 small zucchini, sliced; 1 tbsp oil; 1 tsp fresh ginger, grated; ¼ cup coconut milk; 2 cups vegetable broth or water; ¼ tsp turmeric powder; ½ tsp red chili powder; to taste Salt

Noodles & Pasta

Protein: Tofu
Complete the plate: A full plate on its own
Serves: 2
Hands-on · total: 15 min · 40 min (est.)
Walk-away: No

From my
kitchen

Day 2 plan

Broth can be made ahead, but noodles are best cooked fresh. Reheat the broth and add freshly cooked noodles and toppings on day two.

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Ingredients & method

Prep

15 mins

Cook

25 mins

Total

40 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Noodles & Protein

4packs ramen noodles (use noodles only; discard seasoning packet)16 ozextra-firm tofu, cubed

Vegetables

2medium onion, thinly sliced4medium tomatoes, chopped2medium carrot, sliced

Optional additions

2 cupcabbage, sliced2 cupbroccoli florets2bell pepper, sliced2 cupsnow peas or snap peas2small zucchini, sliced

Coconut Tomato Broth

2 tbspoil2 tspfresh ginger, grated(optional)½ cupcoconut milk4 cupsvegetable broth or water½ tspturmeric powder1 tspred chili powder(optional)to tasteSalt

Instructions

01
Press and cube the tofu. Cook it in a little oil until lightly golden. Set aside.
02
Cook ramen noodles according to package directions. Drain and set aside.
03
Heat oil in a pot.
04
Add onions and cook until softened.
05
Grate in the ginger.
06
Add tomatoes and cook until they break down and become slightly saucy.
07
Add vegetable broth, coconut milk, turmeric, chili powder, and salt. Mix well and let the broth simmer for 5 - 10 minutes.
08
Add carrots and any optional vegetables. Cook until tender. Optionally, you can also sauté your vegetables of choice on the side, and assemble them on top the bowl.
09
Add tofu and cooked noodles into the broth. Simmer for another 2 - 3 minutes so the noodles absorb the flavors.
10
Top with sesame seeds, chili oil, lime juice before serving.
11
This creamy coconut tomato ramen is rich, comforting, and surprisingly simple. The combination of sautéed aromatics, tomato, and a small amount of coconut milk creates a creamy broth without needing a full can of coconut milk.

Day 2 plan

Broth can be made ahead, but noodles are best cooked fresh. Reheat the broth and add freshly cooked noodles and toppings on day two.

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