Hearty and warming, this curry ramen dish features a rich, creamy broth that’s perfect for a cozy night in or a quick family meal. You’ll adore the combination of tender tofu, vibrant veggies, and aromatic spices.

This recipe tackles the issues of blandness and lack of creaminess commonly found in plant-based ramen dishes.

I’ve faced the challenge of creating a tasty, wholesome ramen that’s also vegan, especially when my kids are hungry after school. The struggle to balance flavors and textures can be daunting, but this recipe nails it!

What sets this recipe apart is the simplicity and speed, ready in just 35 minutes! You’ll savor that warming, creamy broth that hugs each noodle and vegetable beautifully, making every spoonful comforting and satisfying.

If you’re looking for a tasty way to enjoy noodles, don’t forget to check out my One Pot Yellow Curry recipe next!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Comforting Creaminess The creamy broth comes from coconut milk, giving each spoonful a luxurious texture that feels like a warm hug on a chilly day.
Flavorful Depth With fresh ginger, garlic, and red curry paste, this dish bursts with vibrant flavor. It strikes a harmonious note between spicy and earthy that’s hard to resist.
Adaptable Ingredients This dish is easily customizable, swap out tofu for your favorite protein option or switch up the veggies based on what’s in season or what you have on hand.
Convenient Meal Prep Whip this up in about 35 minutes, making it a quick yet satisfying option for a weeknight dinner, perfect for when you want something comforting without the long wait.

Vegan Curry Ramen with Creamy Broth

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Author: Charlene
Prep Time: 60 minutes
Cool Time: 8 hours
Cook Time: 25 minutes
Total Time: 9 hours
Yield: 24 cakes 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Crispy vegetarian lion’s mane crab cakes with panko and lemon-dill aioli. Makes 24 cakes, fried to golden perfection.

Instructions

Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.

Notes

Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
Flip cakes at 2-3 minute intervals to avoid uneven browning.
Serving suggestions: Pair with a fresh arugula salad or a quinoa side dish, tangy coleslaw, or add to grain bowls. Top with lemon garlic aioli or drizzle with spicy sriracha sauce.
Variations: For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo. Use gluten-free breadcrumbs for gluten-free needs.
Ingredient notes: Choose firm, fresh lion’s mane mushrooms with creamy white or beige color. Old Bay substitutes include paprika, celery salt, and black pepper. Use fresh panko crumbs; dried crumbs negatively affect texture. Fresh Italian parsley preferred.

Nutrition

Serving Size: 1 cake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Coconut milk: Full-fat coconut milk gives the broth its creamy texture and rich flavor. Make sure to shake the can well before using to mix the cream and liquid.
Sesame oil: Toasted sesame oil adds an unmistakable depth and nuttiness to the broth. A little goes a long way, so don’t overdo it!
Fresh ginger: Use good-quality ginger for that zesty kick. Grate it finely instead of mincing; it helps to release more flavor into the broth.
Garlic: Fresh is best! Use whole cloves and smash them slightly to infuse their essence into the broth without overpowering it.
Curry paste: Opt for a good-quality red or yellow curry paste. It really boosts the curry flavor; for a milder version, use less paste or mix in some coconut milk.
Vegetable broth: Choose a low-sodium variety so you can control the salt level. It serves as a base and enhances the overall flavor of the ramen.
Noodles: Go for fresh ramen or udon noodles if possible; they’ll have a better texture than dried. Cook them just right to avoid mushiness!
Tofu: Firm tofu holds up well in the broth. Make sure to press it to remove excess moisture, allowing it to absorb the flavors better.
Spinach: Fresh spinach wilts beautifully in the hot broth, adding nutrition and color. Be sure to rinse it well before adding it to the ramen.
Scallions: Green onions add a nice crunch and fresh flavor. Slice them thinly, and sprinkle them on top just before serving for the best texture.
Coconut milk: Full-fat coconut milk gives the broth its creamy texture and rich flavor. Make sure to shake the can well before using to mix the cream and liquid.
Sesame oil: Toasted sesame oil adds an unmistakable depth and nuttiness to the broth. A little goes a long way, so don’t overdo it!
Fresh ginger: Use good-quality ginger for that zesty kick. Grate it finely instead of mincing; it helps to release more flavor into the broth.
Garlic: Fresh is best! Use whole cloves and smash them slightly to infuse their essence into the broth without overpowering it.
Curry paste: Opt for a good-quality red or yellow curry paste. It really boosts the curry flavor; for a milder version, use less paste or mix in some coconut milk.
Vegetable broth: Choose a low-sodium variety so you can control the salt level. It serves as a base and enhances the overall flavor of the ramen.
Noodles: Go for fresh ramen or udon noodles if possible; they’ll have a better texture than dried. Cook them just right to avoid mushiness!
Tofu: Firm tofu holds up well in the broth. Make sure to press it to remove excess moisture, allowing it to absorb the flavors better.
Spinach: Fresh spinach wilts beautifully in the hot broth, adding nutrition and color. Be sure to rinse it well before adding it to the ramen.
Scallions: Green onions add a nice crunch and fresh flavor. Slice them thinly, and sprinkle them on top just before serving for the best texture.

Recipe Tips

If tofu isn’t browning properly, press it for 20 minutes to remove excess moisture before sautéing to achieve a crisp texture.
When the broth lacks depth, add 1 tablespoon of red curry paste halfway through simmering for an additional flavor boost.
If noodles overcook, remove them from the pot 2 minutes before the package instructions indicate for desired texture in the final dish.
For a thicker broth, stir in an extra 1/2 cup of coconut milk while simmering the vegetables for a richer consistency.
If the dish tastes too salty, squeeze in 1 tablespoon of lime juice during the final minutes to balance the flavors effectively.

Serving Suggestions

Serve curry ramen with steamed bok choy or sautéed spinach for extra greens. Add a side of edamame or pickled ginger for contrast.

Use to make curry ramen bowls or curry noodle stir-fry. Add to vegetable stir-fries or rice paper rolls for a unique twist.

Top with sesame oil or a drizzle of chili oil for a flavor kick. Finish with fresh cilantro or sliced green onions for added freshness.

Recipe variations

You can use tofu, chicken, or shrimp as the protein in this curry ramen. Tofu adds a plant-based option for a satisfying texture.
Add 1 to 3 tablespoons of red curry paste and 1 teaspoon of yellow curry powder for a richly spiced broth that carries the coconut flavor well.
Either ramen noodles or substitutes like soba, rice, or udon noodles work in this recipe. Cooking times vary slightly to maintain ideal texture.
If making a larger batch, double the ingredients but keep the coconut milk to 28 ounces and vegetable broth to 8 cups to maintain broth creaminess. This combines well with my Creamy Polenta.

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How to Store?

To keep your vegan curry ramen with creamy broth fresh and delicious, follow these storage tips:

Room Temperature: Place in an airtight container and keep at room temperature up to 1 day to maintain noodle texture and broth flavor.

Refrigeration: Use an airtight container and refrigerate up to 4 days. Reheat gently to avoid noodle softening and separate broth if needed.

Freezing: Store in a freezer-safe container up to 2 months. Thaw in the fridge overnight, then warm on the stove over low heat.

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If you enjoyed this curry ramen or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!