Coconut Curry Ramen Noodles with Marinated Mushrooms

A rich, vegan, coconut curry ramen bowl, with marinated mushrooms and crispy tofu!


Marinated Mushrooms

  • 500 g Mixed Mushrooms (of your choice)
  • 1/3 cup (80ml) Soy Sauce
  • 1 tsp Grated Fresh Ginger
  • 1/2 tsp Curry Powder
  • 1/2 tsp Chili Sauce (Sambal Oelek)
  • 1 tsp Maple Syrup

Coconut Curry Soup

  • 6 cups (1.4 litres) Vegetable Stock
  • 1/4 cup (4 tbsp) Red Curry Paste
  • 1 14 oz (400g) tin Coconut Milk
  • 1 Red Onion
  • 1 (200g) block Tofu
  • Noodles
  • Fresh Coriander
  • Spring Onions
  • Sesame Seeds


  1. Chop the mushrooms in half and place into a large bowl with all the ingredients for the marinade. Stir so everything is coated, then cover and place in the fridge for 1 hour, or up to overnight. Remove from the fridge once marinated and set aside as you prepare the rest of the curry.
  2. Finely dice the red onion and heat 1 tbsp oil in the bottom of a large stockpot. Fry the onion for 2-3 minutes on a medium/high heat until it starts to soften. Then add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.
  3. Get full recipe==>>