Coconut Curry Portabello Ramen

A comforting bowl of ramen with fragrant coconut curry broth and tender portabello mushrooms, perfect for cozy evenings.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Make Everyday Gourmet, Vegan, Vegetarian Flexitarian
Cuisine Vegetarian
Servings 4


  • 1 large white onion finely diced
  • 1 tbsp fresh ginger grated
  • 1 clove garlic finely minced
  • 1 tbsp curry powder mild, medium or hot
  • 1 tsp ground turmeric
  • 400 ml coconut cream
  • 1.5 l vegetable stock
  • 400 g ready to eat gluten free ramen *noodles *This is also a fabulous way to incorporate more veg by using zoodles
  • 8 large portabello mushrooms sliced thickly
  • 200 g baby bok choi sliced in half

To serve

  • salt and pepper
  • neutral oil
  • sesame seeds
  • chilli crisp
  • spring onions sliced


  • Heat a drizzle of neutral oil in a large Dutch oven.
    Add the onion and cook until soft.
  • Add the ginger and garlic and cook until fragrant.
    Add the curry powder and turmeric and cook for a minute to bloom the spices.
  • Pour in the coconut cream and vegetable stock.
    Bring to a simmer.
  • Heat a drizzle of oil in a large frying pan.
    Fry the chunky slices of portobellos until golden. Season lightly with salt and pepper.
  • Heat the noodles or zoodles in the broth and when almost ready to serve add the bok choi.
    Cook for a minute until tender.
  • Divide the noodles and bok choi amongst four bowls.
    Add the portabellos and top each bowl with the broth.
  • Finish with a sprinkle of sesame seeds and spring onions.
    Serve with some chilli crisp on the side for an extra kick.
Keyword vegan, vegetarian