Agile in the kitchen

Creamy coconut ramen bowl

Finished Ramen laddled in to a blue bowl on a white table cloth and a spoon next to the bowl. Ramen is topped with half a cooked egg, sliced carrots, red bell peppers and mushroom, also edamame beans and drizzled with red Shiraza.
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When the weather turns cold, a cup of Japanese ramen will warm your belly. After a long day at work and cycling home in the dark, all I want when I get home is a quick and warming dinner. This lovely, creamy coconut ramen bowl comes together quickly, using ingredients I usually have in my cupboards and fridge. And most important of all, tastes great. I can vary the toppings endlessly, make it as spicy or mild as I want. It is a great recipe to have in your repertoire.

Toppings for a Ramen laid out on a white table cloth. Green edamame beans on a blue plate, a red bell pepper, a flat cap mushroom, three carrots and an egg
Toppings for a Ramen

This recipe is colorful, crunchy, and at the same time smooth and creamy. The addition of coconut milk add extra creaminess, along with a hint of sweetness to the dish.

Cooking for one person, or a table fill of people? This recipe scales really well and if using different toppings, everyone can pick what they like the most to add to their bowl.

Ingredients to make the Coconut Ramen broth laid out on a white table cloth, a brown pot holder and a green cutting board in the shape of a fish. Vegetable broth in a liter measuring cup, miso paste on a spoon and coconut milk in a small bowl.
Ingredients to make the Coconut Ramen broth

Substitutes

The vegetables in this recipe is just a suggestion of what you can top your ramen with. You can use what fits your taste and budget, or the vegetables in your fridge that needs to be used.

Ramen toppings laid out on a green cutting board and a white table cloth. A package of ramen, a yellow bell pepper, a red bell pepper, three carrots and an egg
Ramen toppings laid out.

Cooking the perfect egg

Want to cook your eggs perfect every time? The best tip I have ever come across for boiling eggs perfectly every time is from Greatist. In short, bring water to boil in a pot, with the egg in the water. When it is starts bubbling, turn off the heat and let sit in the hot water until it has reached your desired consistency, which is 2-3 minutes for this recipe. Then remove the eggs and submerge in cold water. I have tried this trick on both gas and electric stove tops, the only stove this is not working on is if you have an induction hob as the top cools down too quickly.

Freezable

200ml coconut milk is about 1/2 of a 400g can, but coconut milk freezes really well to use for another dish.

If I make ramen for one person, I cook the same amount of broth and keep the rest in a jar in the fridge for another quick meal. Or freeze to keep it for a few months.

Coconut milk and vegetable stock cooking together in a silver pot to make Coconut Ramen
Coconut milk and vegetable stock cooking together

Variations

Add some meat to your ramen bowl with my Asian inspired mince meat.

Creamy Ramen in a blue bowl, topped with Asian mince, sliced cucumbers and red peppers, nori sheets, sprinkled with green onions and black sesame seeds. Next to the bowl is a pair of black chopsticks, a large ceramic spoon all on top of a wooden chopping board.
Creamy Ramen in a bowl

Why not add this to your next gathering and make it a ‘make your own ramen bowl’ party! Let me know in the comments below what is your favourite toppings.

Finished Ramen laddled in to a blue bowl on a white table cloth and a spoon next to the bowl. Ramen is topped with half a cooked egg, sliced carrots, red bell peppers and mushroom, also edamame beans and drizzled with red Shiraza.
Print Recipe

Creamy coconut ramen bowl

A quick ramen to liven up your pot noodles
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Japanese
Keyword: coconut milk, ramen
Servings: 2 portions

Ingredients

Broth

  • 500 ml vegetable broth
  • 1 tbsp miso paste
  • 200 ml coconut milk 1/2 can
  • 1-2 package Korean noodles

Toppings

  • 1 soft boiled egg
  • 6 mushrooms sliced and fried
  • ½ pepper thinly sliced
  • 1 carrot thinly sliced
  • 1 tsp shiraza
  • 3 tsp sesame seeds
  • 1 nori sheet cut in 1/4

Instructions

  • Heat vegetable broth and miso, add in coconut milk and cook for 10 minutes.
  • In the mean time, soft boil an egg.
  • Slice carrots and peppers thinly
  • Cook noodles 2-3 minutes in water, drain and set aside.
  • Once your broth has cooked, assemble your ramen bowl.
  • Start with the noodles, divide them equally into the bowls.
  • Ladle the broth on top, then add your veggies, finish off with Nori sheets, sesame seeds and a dash of Shiraza.

Notes

200 ml coconut milk is about 1/2 of a 400g can, but it works really well to freeze the rest to use at a later day.
If I make it for only one person, I cook the same amount of broth and keep the rest in a jar in the fridge for another quick meal. Or freeze to keep it for a few months.
If you follow a vegan diet, check that the shiraza is vegan, or if you are unsure, omit.

2 responses to “Creamy coconut ramen bowl”

  1. Asian mince meat – Agile in the kitchen

    […] crispy. This will help when you add it on top of your wet Ramen broth to keep the texture. Try my creamy coconut Ramen […]

  2. No Waste Sweet Potato Curry – Agile in the kitchen

    […] Use your leftover coconut milk to make this warming Creamy coconut Ramen. […]