Creamy Coconut Mushroom Tofu Ramen
A rich and creamy coconut soup loaded with shiitake mushrooms, silky tofu, and ramen noodles, topped with chili crisp and fresh green onions.
- 1 can coconut milk (full-fat)
- 2 cups vegetable broth
- 8 oz shiitake mushrooms, sliced
- 14 oz firm tofu, cubed
- 2 portions ramen noodles
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 tbsp chili crisp, for topping
- 2 tbsp green onions, sliced
- 2 tbsp fresh cilantro, chopped
- salt to taste
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1
Prepare the broth base
In a large pot over medium-high heat, combine vegetable broth with garlic and ginger. Bring to a simmer.
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2
Add mushrooms
Add the sliced shiitake mushrooms to the pot and cook until they soften, about 5 minutes.
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3
Add tofu and coconut milk
Add the cubed tofu, coconut milk, soy sauce, and sesame oil to the pot. Stir gently and let simmer for 10 minutes to let the flavors meld together.
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4
Cook the noodles
Cook ramen noodles according to package directions in a separate pot. Drain and divide between serving bowls.
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5
Assemble and serve
Ladle the creamy coconut soup with mushrooms and tofu over the noodles. Top generously with chili crisp, sliced green onions, and fresh cilantro.
Use any variety of mushrooms you like. For extra heat, add more chili crisp or a splash of sriracha. This soup is naturally vegan when using plant-based ramen noodles.