Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Green Curry Ramen

This flavorful dish is a guaranteed win to serve to guests and family. Loaded with healthy vegetables and plant based protein, this dish will satisfy all your needs. This recipe is vegan, gluten-free, oil-free, dairy-free, low-fat, and low-calorie!

Happy Saturday my friends! I got a classic for you guys today. Ramen has always been a favorite of mine, even when it was the twenty five cent instant kind. However, when I started to value my health more, my initial reaction was to cut out all the unhealthy foods completely(which was a great decision), so for awhile when I was first navigating my way through healthy eating and veganism I thought that ramen was just one of those foods I would live without. However, it wasn't long before I discovered vegan blogs and instagram accounts and began to see the truly endless options there are within the vegan diet. After seeing all these options and feeling inspired I began to recreate some of these classically unhealthy, or non vegan recipes myself, and ramen was one of the first on my list.

One of my favorite discoveries through creating my own ramen recipe was that there are SO many vegetables that taste delicious in ramen, and when it comes to vegetables the more the merrier. I also love it because you can use a lot of the fun vegetables you see at the store, but have no idea how to use. For example before making my own vegan ramen I don't think I had ever had bok choy, and nowadays it is one of my absolute favorites(it's so flavorful!). You can also easily play around with the protein source, I love using tempeh, or even just edamame, but I am a true tofu lover at heart, so that is why I used it for this recipe. Also, if weight loss is one of your goals, this is great because really the calorie dense item is the brown rice noodles, but they still don't even have a remotely high calorie content. If you are a volume eater, I would suggest maybe adding more broth and extra veggies, this would add more servings with less calories! However, if you are not on a strict diet this is a great meal for maintaining your ideal weight, and MORE importantly adding healthy nutrients to your diet, because at the end of the day weight is just a number, and it is a million more times important that you consume quality ingredients(vegetables, fruits, whole grains, beans, legumes, etc.) rather than a diet foods!

Lastly if you are a meal prepper I would say that you could make this work for meal prep, I would just suggest maybe storing the noodles separately, so they don't get soggy. You may also want to keep the tofu seperate if you don't have a tofu press, because it may fall apart. The tofu press I have is linked in my amazon storefront! Alright enough talking, let's get to that recipe!


Serves: 4

Total time:35 Minutes


- 1 Package brown rice noodles

- 1 Block tofu - Pressed

- 1 Bell pepper

-1 Shallot

-3 Large cloves of garlic

-1 Small stalk bok choy

-1 Cup mushrooms

-1 Cup peas, or snap peas

- 2 Large carrots

- 3 Tablespoons green curry paste

- 4 Cups vegetable broth

- Juice of 1 lime

- Cilantro

- toasted sesame seeds


  1. Begin by sauteing the shallot and garlic is water or broth(you can do this all in one pot). Next add the sliced mushrooms and bell pepper(cut lengthwise).

  2. Once vegetables are cooked through add the broth. Thinly slice the bok choy (think you want everything to resemble noodles so the longer and thinner the better), and add to the pot.

  3. Add the curry paste, and let cook 10 minutes. Add the noodles and 2 cups water to the mixture and let cook until almost done. When almost done peel the carrots and then shave into the pot, I simply used a potato peeler to achieve long thin strips. Add the peas and cook for five more minutes before serving.

  4. To serve, top with lime juice, cilantro, and sesame seeds.

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