Vegan Butter Chicken Ramen
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
280 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Indian
Vegan Butter Chicken Ramen
Description
The recipe starts with firm tofu, marinated and dusted with a mixture of turmeric, garam masala, garlic powder, paprika, and lime juice to impart complex spice notes. It is pan-fried until edges become crisp, creating a flavorful protein component. The broth combines sautéed onion, mushrooms, bell peppers, and ginger-garlic paste to build an aromatic base. Tomato paste and spices such as garam masala and fenugreek leaves enrich the coconut milk, which is the broth's creamy foundation. The mixture is balanced with water, salt, and maple syrup, resulting in a savory, slightly sweet, and gently spiced liquid.
Ramen noodles are cooked separately then combined with the hot broth and tofu before serving. Garnishes like cilantro, red onion, green chili, and lime wedges add fresh, bright notes that complement the rich broth. This vegan rendition offers a comforting and layered bowl of noodles, balancing creaminess, spice, and the texture of crisp tofu.
The recipe includes options for soy-free, gluten-free, and nut-free variations by substituting ingredients like tamari, cashew milk, or chickpea tofu. Noodles can be cooked ahead separately to prevent sogginess when storing leftovers. The broth thickness can be adjusted by varying water quantity, tailoring the dish to preference from saucy ramen to brothier soup.
Ingredients
For the spiced tofu:
- 8 ounces firm tofu pressed and then cubed or sliced as you like, or extra firm tofu
- 1 teaspoon soy sauce , tamari for gluten-free
- 2 teaspoons lime juice
- 1/2 teaspoon garam masala
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon paprika or you can also use cayenne, if you like it hot
For the butter ramen:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/4 cup onion chopped or sliced
- 6 ounces mushroom thinly sliced
- 1/2 of a bell pepper thinly sliced. You can use just green or a mix of red and green.
- 2 tablespoons ginger-garlic paste or 1" of ginger, minced, and 4 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 1 teaspoon fenugreek leaves kasuri methi, dried
- 15 ounce coconut milk can, full-fat
- 4 cups water use 2.5 cups for thicker saucy ramen and 4.5 cups for brothier ramen, or broth
- 1/2 teaspoon salt
- 1 tablespoon maple syrup
- 6 ounces ramen noodles or thin udon noodles
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
For garnish:
- cilantro chopped cilantro; thinly sliced red onion and green chili; or pepper flakes; lime wedges
- red onion
- green chili
- red pepper flakes
- lime
Instructions
Crisp up the tofu:
- Press the tofu, if you haven't already, then add to a bowl. Add the lime juice and soy sauce and toss well. Then, mix the dry spices in a small bowl and then sprinkle all over the tofu and set aside. (Add 1 tsp cornstarch for crispier) Heat up a wok over medium high heat, add 2 teaspoons of oil, and then add the tofu and cook until somewhat crisp on the edges.
- Transfer the tofu to a separate dish and set aside.
Make the ramen:
- To the same wok, add the onion and mushroom and a good pinch of salt and cook for 2 to 3 minutes or until the mushrooms are somewhat cooked. You can reserve some of the mushrooms for garnish, if you want, or continue with the rest of the recipe.
- Add the bell pepper, ginger-garlic paste, and black pepper and mix really well for a few seconds, then mix in the tomato paste, spices, and coconut milk. Stir the tomato paste into the coconut milk mixture so that there are no lumps, then add in the water, salt, and maple syrup.
- Bring to a good, rolling boil, then add the ramen noodles or udon noodles and reduce the heat to medium. Continue to cook for 3 or 4 minutes for the ramen, 6 to 8 minutes for the udon, or according to the time mentioned on your noodle package. Check in a minute or so before the time limit to see whether the noodles are cooked.
- Switch off the heat once the noodles are just a bit more cooked than al dente, because they will continue cooking in the hot broth. Taste and adjust salt and flavor. Add some more lime, salt, maple syrup, or heat if you like. I like to add some sliced green chili here as well.
Garnish and serve:
- Transfer some of the noodles to a bowl, transfer some of the creamy broth and veggies on top of the noodles.
- Top these noodles with a good portion of the crisped up tofu, then garnish with cilantro, thinly sliced green chilies, thinly sliced red onion or green onion, and lime wedges.
Notes
- This recipe avoids nuts and can be made soy-free by using a soy-free chicken substitute or chickpea tofu and replacing soy sauce with coconut aminos.
- Gluten-free versions require gluten-free noodles and tamari instead of soy sauce.
- Coconut milk can be substituted with homemade cashew milk by blending cashews with water for a similar creamy texture.
- You may use other chicken substitutes such as seitan or rehydrated soycurls in place of tofu.
- Cook noodles separately when making ahead to prevent them from absorbing too much broth and becoming mushy.
- The broth thickness can be adjusted by altering the amount of water added with the coconut milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 596mg | 25% |
| Potassium | 264mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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