Skip takeout and enjoy a delicious vegan curry ramen at home in just 30 minutes! It's super flavorful, spicy and veggie-packed, just perfect for those days you're craving a soul-warming meal.

There are times when I want a quick and satisfying meal but I'm also craving something that's restaurant-quality.

Enter this vegan curry ramen, a deliciously spicy quick dish that packs a huge flavor punch.

I make it with instant ramen noodles and load it with veggies and shiitake mushrooms. It's ready in just 30 minutes, including all prep time, and the curry flavors are pretty amazing!

Why you'll love this vegan curry ramen

The broth is simply amazing and you'll enjoy slurping it so much!
It's extra creamy, and you can easily adjust the spiciness to suit your taste.
You can load it with any veggies or plant-based protein as you like.

What you'll need

Instant ramen noodles - Use your favorite pack of instant ramen noodles and cook according to the instructions on the package.

Mushrooms - Shiitake mushrooms are the go-to mushrooms for ramen but you can use any other type you like.

Veggies - I used a mix of shredded carrots, snap peas, and broccoli florets, but you can easily use whatever veggies you have on hand or what's in season.

Garlic + ginger - Use fresh garlic and ginger for the best flavor.

Spices - For an extra flavorful punch, I combine Thai red curry paste with curry powder. Start with 1-2 tablespoons of curry paste, then adjust the heat as you like. For the curry powder, use your pre-made curry mix.

Coconut milk - Full-fat coconut milk gives the best creaminess to your spicy broth.

Pro tip

Top your ramen bowl with jalapeño slices, lime wedges and fresh cilantro for even more flavor and brightness!

How to make vegan curry ramen

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Sauté the vegetables: Heat the sesame oil and cook the shiitake mushrooms, snap peas, broccoli florets, and carrot for 2-3 minutes.

Add the aromatics and spices: Add garlic and ginger and cook for 1 minute. Then stir in Thai red curry paste and curry powder and cook for another minute.

Simmer the broth: Stir in the coconut milk and vegetable broth and bring to a boil. Add the ramen noodles and cook according to package directions (about 5 minutes).

Flavor and serve: Stir in lime juice and adjust seasoning. Divide into bowls and garnish with cilantro, jalapeño, and lime wedges.

Substitutions and variations

Add extra protein to your red curry ramen - crispy tofu bits, tempeh, or seitan are all great choices.
Leafy greens like baby spinach or some baby bok choi are also wonderful additions.
Stir in some soy sauce or vegan fish sauce for even more umami!

Helpful tips for the best curry ramen

You can make this vegan ramen with any kind of noodles you like, even if they're not the instant kind. Just make sure you check the directions on the package regarding cooking time.
Stir in some peanut butter for a subtle nutty note and even more creaminess.
If you want even more heat, drizzle some sriracha sauce or chili oil on your ramen before serving.

Leftovers and storage

This vegan ramen tastes great the next day, but if you're planning to make it ahead, it's best to store the noodles separately from the broth to prevent them from becoming soggy.
The broth will keep well in an airtight container in the fridge for up to 5 days.
Reheat your ramen gently on the stovetop or in the microwave in short bursts.

More spicy vegan soup recipes

If you've tried this vegan curry ramen recipe, please don't forget to rate it and leave me a comment below! I'd love to hear what you thought.

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