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20-Minute Broccoli Curry Ramen

Updated: Oct 10, 2020

Ramen dishes are a staple for many of us living wfpb, but they can be so time consuming! We created this recipe for those days when you want a quick (and delicious) meal, but don't want to bother with a huge ingredient list or a long prep time.


  • 6 cups vegetable broth

  • 4 cups water

  • ½ cup lite coconut milk

  • 2 tbsp miso paste

  • 1 tbsp red curry paste

  • 1 tbsp sriracha

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 package of brown rice ramen

  • 1 package tofu (cubed)

  • 3 cups broccoli, chopped

  • 1-2 large carrots, shredded

  • 3-4 cups bok choy

  • 1 cup shredded cabbage


  1. Prepare ramen according to package directions and set aside.

  2. Add vegetable broth, water, red curry paste, sriracha, garlic powder, and onion powder to large pot and bring to a low boil.

  3. Add tofu, carrots, broccoli and let cook for 3-4 minutes. (Alternatively, cube and bake the tofu at 400 for 20 minutes and add right before serving.)

  4. Reduce heat to low and add coconut milk and bok choy and cook for another minute. Remove from heat.

  5. In a small bowl, use a fork to mix together a few drops of hot water with the miso to thin it out. Remove from heat and stir the miso into the pot.

  6. Portion out ramen in bowls and ladle broth and veggies on top. Top with shredded cabbage.

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