I’ve got one of my favorite go-to recipes for you guys today: Thai Green Curry Ramen. This Vegan Ramen recipe is something special. Ramen has always been a favorite of mine. When I was little we used to eat instant kind all the time. However, when I started to value my health more, my initial reaction was to cut out all the unhealthy foods completely. This may seem extreme to some, but I am personally very happy this is what I did. Therefore 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 all the vegan blogs and instagram accounts. I quickly began to see the truly endless amount of food 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. This Thai green curry ramen was one of the first on my list.
Why make this vegan ramen recipe?
One of my favorite discoveries through creating my own ramen recipe was that there are SO many vegetables that can be added to ramen. My rule of thumb when it comes to vegetables is: the more the merrier. That’s just one reason I love ramen. I also love making vegan ramen, because you can use a lot of the fun vegetables you see at the store, but have no idea how to actually use. For example before making my own Thai Green Curry Ramen I don’t think I had ever had bok choy, and nowadays it is one of my absolute favorites.
Aside from trying all the vegetables and incorporating more plant based diversity into your diet, I also love that this is a one-pot vegan ramen. Whenever I am making a soup recipe or something with pasta/noodles; one-pot is key! I find that the simpler a healthy recipe is, the more often I will make it. Therefore the healthier my diet will be!
How to make this Thai Green Curry Ramen high protein?
You can also easily play around with the protein source for this Thai Green Curry Ramen recipe. I love using tofu, tempeh, or even just edamame (can you tell I like soy?). If you are on a soy-free diet, or are just not a fan, you can easily substitute the soy out for jackfruit, seitan, or peas! These are all great plant based protein options.
Picking the right plant based protein is important for so many reasons. First, and most importantly: the flavor it adds to the recipe! I feel like vegan protein gets a bad rep for being flavorless. However I disagree. Many of the plant based protein sources I named above do a wonderful job of absorbing the flavors of this recipe. Therefore the protein in this Thai Green Curry Ramen recipe will be extra flavorful, because it will be infused with all the seasoning from the recipe.
Ramen for weight loss?
If weight loss is one of your goals, this is a great recipe for you! The only calorie dense item is the brown rice noodles, which still don’t even have a remotely high calorie content. If you are a volume eater (like me!), I would suggest maybe adding more broth and extra veggies. You could also sub out the rice noodles for Kelp noodles, or Miracle noodles! 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. More importantly adding healthy nutrients to your diet. 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 diet foods! If you are looking for more recipes that are low in calorie density, I have a ton on my blog! Here are some of my top picks:
Can I meal prep this Plant based ramen recipe?
Lastly if you are a meal prepper, I am happy to say that you could make this Thai Green Curry Ramen work for meal prep! I would just suggest maybe storing the noodles separately, so they don’t get soggy. However brown rice noodles do a really nice job of not getting soggy. You may also want to keep the tofu separate if you don’t have a tofu press, because it may fall apart. If you’re ever looking for more handy kitchen gadgets, my amazon storefront has all of my favorites! However If you do use a tofu press this recipe will work much better for meal prep.
Ingredients for this Thai Green Curry Ramen
- Vegetable broth
- Ramen noodles
- Bell pepper
- Bok choy
- Green curry paste
Thai Green Curry Ramen
- Begin by sautéing the sliced shallot and minced garlic is water or broth in a large pot. Next add the sliced mushrooms and bell pepper(cut lengthwise).
- 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.
- Add the curry paste and diced tofu, 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.
- To serve: top with lime juice, cilantro, and sesame seeds.