Spicy Curry Ramen with Tofu and Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming spicy curry ramen bowl loaded with tofu, vegetables, soft-boiled egg, and noodles in a rich coconut broth. Deeply aromatic with layers of heat and umami. Perfect comfort food for cold, rainy evenings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- 1 shallot (or ½ a small onion)
- 3-4 tablespoons red curry paste (less for less heat)
- ¼ cup white miso paste
- 1 - 2 tablespoons sambal oelek (or more for more heat)
- 2 tablespoons minced garlic
- 1 tablespoon ginger paste (or grated)
- 2 tablespoons brown sugar
- 1 tablespoons toasted sesame oil
- 4-5 cups low sodium vegetable or chicken broth
- 1 15 ounce can coconut milk
- 14 ounce extra firm tofu
- 1 tablespoon cornstarch
- 8 ounces ramen noodles
- 1 ounce dry shiitake mushrooms
- 4 room temperature eggs*
- 4 baby bok choy (split in half lengthwise)
- cilantro (scallions, sesame seeds, sesame oil for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 2746mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 994mg
- Calcium
- 444mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.