Vegan Curry Ramen

Asian Inspired

Curry and ramen are two of my favorite foods so I thought why not combine them into ONE! This Vegan Curry Ramen is a creamy, flavorful coconut curry with satisfying and comforting ramen noodles in the mix!

Feel free to get creative with this recipe! Try to stick with the broth part of the recipe, although get creative with toppings, fresh herbs and the type of noodles can be switched out for rice noodles for a gluten free option! (I used traditional style wheat based ramen noodles, purchased at an asian grocery store!)








Serves 4-5

  • 3-4 carrots
  • 1/2 cauliflower
  • 2 tsp avocado oil (or oil of choice), divided
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1/2 large yellow onion (or one small onion) diced small
  • 2 cloves garlic, minced
  • 2 inch piece of ginger, minced
  • 1 1/2 tbsp red curry paste (yellow or green curry paste works too!)
  • 4 cups filtered water
  • 2 cans coconut milk
  • 1 1/2 tbsp soy sauce (gluten free optional)
  • 2 tsp bouillon paste (better than bouillon vegetarian)
  • 1 1/2 tbsp Yellowbird jalapeño sauce
  • 1 small bunch broccolini, chopped
  • 2 heads bok choy, chopped
  • Ramen noodles - I used 4, 2 ounce ramen noodle packages. (gluten free optional)

Other toppings

  • Limes
  • Bunch of cilantro


  • Baking sheet
  • Large pot




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  1. Preheat oven to 400 degrees F. Roughly chop carrots and cut cauliflower into florets. Place both on baking sheet, drizzle over 1 tsp of oil then season with salt, pepper and paprika. Bake in preheated oven for 30 minutes.
  2. Meanwhile, in a large pot heat oil and mince garlic and fresh ginger and finely chop the onions. Add onions and garlic to oil and sauté for 3 minutes. Season with a pinch of salt.
  3. To the pot add curry paste, water, soy sauce and both cans of coconut milk. Shake the cans before opening. (If there is some separation in the coconut milk, that is okay, scoop everything into the pot, the hard coconut milk will melt.)
  4. Bring to a boil, stirring to ensure everything is well incorporated. Once boiling, reduce to a simmer then add bouillon paste, stir to make sure it fully dissolves then add Yellowbird jalapeño sauce. You can add more spice depending on your preference.
  5. Chop bok choy and broccolini Add to the simmering curry and cook for 5-7 minutes or until vegetables are tender. Turn off heat and taste, adjust seasonings and spice if needed.
  6. About 5 minutes before serving cook your ramen noodles according to the directions on package. When ready to serve, divide noodles between serving bowls, top with hot curry, baked carrots, cauliflower and finish it off with cilantro and lime.


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