Vegan Curry Ramen

5 from 1 vote

Rich and fragrant Japanese-inspired curry broth with a hint of spice. Includes baked tofu, roasted enoki mushrooms, and fresh spinach. Takes just 30 minutes.

Course: Dinner

Cuisine: Japanese

Author: Thomas

Ingredients

2 servings fresh ramen noodles can use frozen or dried as well

Suggested toppings

5 ounces enoki mushrooms (140 grams) separated into pieces with root ends trimmed
10 ounces medium-firm tofu (280 grams) cut into cubes
2 frozen vegan chicken sandwich patties optional
2 handfuls raw spinach washed and trimmed

Broth

3 Tablespoons plant-based butter
3 Tablespoons Japanese curry powder
1 Tablespoon all-purpose flour
1 cup vegan dashi
2 cups vegetable stock plus up to 1 additional cup, can replace with dashi (see notes)
2 Tablespoons soy sauce
1 Tablespoon mirin
2 Tablespoons nutritional yeast
2 Tablespoons plant milk optional

Suggested garnishes

Chili threads
Fukujinzuke

Instructions

Boil the noodles

Follow the instructions on the package of noodles to cook them. Cook them for about 1 minute less than instructed. (The noodles may be slightly tough.) Drain and rinse the noodles with cold water to stop the cooking and set them aside.

Cook the suggested toppings

Preheat the oven to 450 degrees F (230 degrees C). Prepare a parchment- or foil-lined baking sheet and place the tofu, mushrooms, and vegan patties (if usinonto it. Bake until each item is satisfactorily cooked, about 20 minutes. The patties may need less than 20 minutes - check the package and be sure to remove the patties earlier if so, flipping as needed.

Prepare the broth

Heat the plant-based butter in a large nonstick skillet over medium heat. When the butter has melted, stir in the curry powder. Mix the curry thoroughly with the butter, stirring for the next 2 minutes or so. Add the flour, continuing to stir, until the flour is lightly toasted (the color of the mixture will be slightly darker), another 2-3 minutes.
Add the dashi and 2 cups of the vegetable stock. Stir very thoroughly with a pair of chopsticks or non-scratching whisk, until the consistency is smooth.
When the mixture returns to a boil, add the soy sauce, mirin, nutritional yeast, and plant milk (if using). Stir again.
Cover, turn to low heat, and let simmer for 5 minutes. If you need to keep the broth warm for longer and the broth thickens, you can stir in some of the reserved vegetable stock to thin it out.

Assemble the bowls

Place a serving of noodles and toppings into each bowl. Carefully serve the broth into each bowl, placing a garnish on top. Serve immediately.

Notes

You can cook the noodles, toppings, and broth simultaneously to save time. It is helpful (but not totally necessary) to have another person to help you.

You’ll need about 3 cups of liquid, maybe slightly more. This can be any combination of vegan dashi and vegetable stock. I recommend at least one cup of dashi because of the great impact it has on the overall flavor.

You can make the broth in advance and store it in the fridge or freezer. You may need to whisk it again to get it smooth. If it separates, once its heated up, stir in an ice cube (this trick to recombine the broth usually works for me). Stir in vegetable stock or dashi to thin it to your desired consistency.

Don't worry if you can't find these garnishes. They are fairly specialized and the dish is great even without them.