This quick and easy Vegan Thai Peanut Ramen Noodle Soup is made with a super creamy peanut coconut broth, roasted mushrooms, and crispy tofu. It’s a healthy, spicy and delicious Japanese noodle soup that comes together in under 20 minutes!
*Note: Please watch the recipe video to see how easy it is to make this soup!
Heat the oil in a large saucepan. Roast the garlic and ginger briefly while stirring, about 1-2 minutes. Then add the curry paste and sauté briefly. (At this point, you can also add other vegetables, sauté and then cook.)
Pour in the coconut milk and broth and bring to a boil. Then stir in the peanut butter, soy sauce, agave syrup and jalapeño. Simmer the broth for about 10 minutes. Then add the ramen noodles and simmer for 5 minutes (or according to the packing instructions). (While the broth is cooking, prepare the tofu and the mushrooms.)
Crispy tofu and mushrooms
Drain the tofu, wrap in kitchen paper and squeeze. Then cut into cubes and optionally marinate with the turmeric and corn starch (then the tofu will be crispier).
Heat the peanut oil in two pans (or in one large pan). In one pan, fry the tofu until crispy from all sides. In the other pan fry the mushrooms until golden brown. Then add the mushrooms to the tofu, glaze with the soy sauce and stir to combine until evenly coated and nicely browned.
Serve your Thai peanut ramen with the crispy tofu and mushrooms. Sprinkle freshly chopped scallions, parsley, peanuts and sesame or any other toppings on top.
I prefer using 5 minute ramen noodles, but you can also use whole grain or gluten-free ramen noodles. Alternatively, you can use any other noodles, but please make sure to check the cooking time on the packaging, so you either cook the noodle soup longer or add the noodles earlier.
Prepare the peanut broth well in advance and chill overnight to unfold flavors. Then boil it up the next day and cook the noodles. I recommend to cook the noodles before serving, otherwise, they will be soggy.
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