Coconut Curry Ramen

The temperatures are dropping, and the days are getting shorter. All I want is Tea and Soup. Soup and tea.

No, not literally. Just tea and. Oh, and cocoa and hot showers. All winter, I hibernate like a bear.

John and I may not agree on every food choice (he hates sweet potatoes, but they are my favorite), but we both agree that Ramen has to be the best, and we often order it for dinner, especially during the winter and fall.

Ramen: The Origins

Ramen is one of the most popular noodle dishes in Japan. While the exact origin of ramen is unknown, it’s believed to have originated in China and was introduced in Japan between the 17th and the 20th centuries. Learn more about ramen by clicking here, or dive deeper with this book!

Coconut Curry Ramen

Last year, I made vegan Ramen and wanted to make it again. This time, however, the broth was influenced by our favorite Portland Ramen shop, Boxer Ramen.

Their vegetable broth is incredibly delicious and has a unique flavor profile. The Thai-inspired coconut curries infusion makes perfect sense, even though I was initially skeptical. It gives the broth an entirely new dimension – heat, spice, and a slight sweetness. I’m in love.



  • Sesame oil, toasted or not.
  • Ginger (cut into long strips by slicing it lengthways)
  • Ten cloves of garlic (chopped).
  • Two large onions (cut lengthways)
  • Use 5 tbsp of yellow or green curry paste
  • 8 cups vegetable stock ( DIY or purchased at a store)
  • 4 cups light coconut milk
  • Use 2-4 Tbsp Coconut Sugar ( optional / more to taste).
  • Use 1 tsp of ground turmeric ( optional for color and curry flavor).
  • Use 2 Tbsp of white or yellow miso.


  • 4 Portobello Mushrooms ( optional – stems removed and sliced into 1/2 inch pieces // Sauteed in 1 Tbsp Sesame Oil + 1 Tbsp Tamari + 1 tsp Maple Syrup)
  • Fresh green onion ( optional// chopped)
  • Sriracha or chili garlic sauce (optional)


  • Heat a large pan over medium heat. Add oil, ginger, garlic, and onion once the pot is hot. Stirring occasionally, sauté the onion for 5-8 mins or until it has a slight sear.
  • Stirring frequently, add curry paste. Sauté for another 1-2 minutes. Add vegetable broth and coconut cream and stir to deglaze the bottom of the pan.
  • Reduce heat to low, cover, and bring to a gentle simmer. Stir occasionally. Simmer at low heat for 1 to 2 hours. The more it simmers, the deeper the flavor.
  • Add more sesame or turmeric to the broth for a stronger curry flavor.
  • Prepare any toppings/sides about 10 minutes prior to serving. For example, noodles, sauteed Portobello Mushrooms, or green onions (optional).
  • Before serving, remove 1/2 cup of broth and whisk the miso paste in. Add the paste back into the pot once it has dissolved. Turn off the heat. Stir together.
  • You can either strain the broth through a fine-mesh strainer, discarding the ginger, onions, and garlic or adding them back to the soup, or you can ladle the broth out and leave behind the ginger, onions, and garlic.
  • Divide noodles into serving bowls. Add desired toppings and broth. Serve with sriracha or chili garlic sauce for extra heat.
  • The broth is best when it’s fresh. However, you can store the broth (apart from the sides/toppings) in the fridge for up to 5 days or the freezer for one month.

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