There is nothing like a warm bowl of heart warming ramen. This red curry ramen is such a delicious and comforting meal. In this recipe the broth is made with a red curry paste and coconut milk base. It is a rich and flavorful base that you can add to.
How to make ramen broth?
To make a delicious ramen broth you need to build on flavors that work well together. You want it to have a depth of flavor that will compliment the noodles. Start by cooking you aromatics such as shallots and garlic. Next, add in you spices and broth. Finally add in any flavor inhancers such as soy sauce, gochujang, or and additional seasoning.
I think the longer you simmer the broth, the richer the flavor will be. With that said, you don’t need to simmer the broth all day. I typically let the flavors meld for about minutes before adding in the noodles.
What ramen noddles to use?
The type of noodles you use is a personal preference. Most dry ramen noodle packets work great for this. You can use thin or wide noodles. I typical use the square ramen packets because it’s what I have the easiest access to.
How to make ramen broth vegetarian/vegan?
Since we are not using meat to add depth of flavor here, you want to make sure to add enough salt and fat that you would typically get from the meat. You can do this by using soy sauce, oil, and the coconut milk.
In this recipe, I do use fish sauce as an ingredient. If you are vegetarian or vegan you can swap it out with coconut aminos for a similar flavor.
How to step up the spice
This recipe has a slight heat to it but nothing crazy. The coconut milk really mellows out the spice level. If you want to add more heat, I would add 2 tbsp of gochujang instead of 1.
What to top ramen with?
There are a wide variety of topping you could add to this ramen recipe. My go-to’s are edamame, green onion, and a soft boiled egg. You can also add crispy tofu, cooked mushroom, or toasted sesame seeds.