Vegan Thai Curry Ramen with King Oyster Mushrooms

A creamy, spicy vegan ramen with a Thai red curry and coconut broth, silky tofu and seared king oyster mushroom "scallops". Ready in about 25 minutes.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Soup

Cuisine Japanese, thai

Servings 2 bowls

Ingredients

Broth

1 tablespoon sesame oil
2 tablespoons vegan red Thai curry paste check the label for shrimp paste
3 cups water
1 tablespoon Better Than Bouillon vegetable base
1 cup coconut milk optional but recommended
1 tablespoon soy sauce or tamari
8 oz silken tofu cubed or spooned
½ lemon juiced

Noodles and Toppings

6 oz ramen noodles I used Korean green tea noodles
2 large king oyster mushrooms sliced into thick rounds
1 tablespoon sesame oil for searing
6 to 8 frozen vegan gyoza optional
green onions, chili oil, sesame seeds or fresh herbs for garnish

Instructions

Bring a pot of water to a boil and cook the noodles until tender but still chewy. Drain, rinse lightly to stop the cooking, and set aside.
In another pot, warm the sesame oil over medium heat. Stir in the red curry paste and cook for about 1 minute until fragrant.
Add the water and Better Than Bouillon, then the coconut milk and soy sauce. Simmer gently for 5 minutes to meld the flavors.
Add the silken tofu and heat gently so it stays intact. Finish with the lemon juice and taste for salt.
Meanwhile, sear the king oyster mushroom rounds in sesame oil over medium-high heat for 2 to 3 minutes per side, until golden and slightly crispy. Drizzle with a little soy sauce or chili oil if you like. Cook or air-fry the gyoza according to the package.
Divide the noodles between bowls, ladle over the hot curry broth, and top with the mushrooms, gyoza and garnishes.

Notes

Store the broth, noodles and toppings separately so the noodles do not get soggy. Re-crisp the mushrooms and gyoza in a hot pan or air fryer.