Overhead view of Maple Curry Garlic Ramen Noodle Bowl with wooden chopsticks on a light blue background

Maple Curry Garlic Ramen Noodle Bowls

These Maple Curry Garlic Ramen Noodle Bowls are best for nights when you’re craving a really delicious noodle bowl, but also looking for a comforting, healthy dinner. Tofu and baby portobello mushrooms get marinated in a sweet and tangy maple curry garlic sauce with soy sauce and ginger, baked, and then served over creamy curry tahini ramen noodles with roasted broccoli and crispy garlic. It’s a simple and quick vegan, gluten-free dinner with plenty of color and even more flavor.

5 from 1 vote
Overhead view of Maple Curry Garlic Ramen Noodle Bowl with wooden chopsticks on a light blue background
Print Recipe

Maple Curry Garlic Ramen Noodle Bowls

Prep Time20 mins
Cook Time45 mins
Marinate30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Asian
Servings: 2
Calories: 627kcal
Author: Gina Fontana


  • ½ cup gluten-free soy sauce (or coconut aminos for soy-free)
  • ¼ cup pure maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon red curry paste
  • ½ teaspoon ground ginger
  • 1 block firm tofu , pressed and sliced (use pumpkin seed tofu for soy-free)
  • 5 medium-large baby portobello mushrooms , washed and sliced
  • 9 ounces broccoli florets
  • 1-2 tablespoons oil (avocado/olive)
  • ¼ - ½ teaspoon kosher or fine sea salt
  • 1 package gluten-free ramen noodles , cooked (enough for 2-3 servings)
  • 2 tablespoons tahini
  • 1 teaspoon lime juice


  • Crispy garlic (1 clove of garlic + spray oil)
  • Green onion
  • Sesame seeds
  • Microgreens
  • Watermelon radish (optional)


  • A day ahead of serving, marinate the tofu and mushrooms. Combine the soy sauce, maple syrup, sesame oil, garlic, red curry paste, and ground ginger together. Pour a little bit on the bottom of an 8x8-inch oven-safe baking dish. Layer the slices of tofu and mushrooms in the baking dish, preferably in one layer, but you may stack if needed. Pour the rest of the marinade over top, making sure all the pieces are covered. Cover and refrigerate for at least 30 minutes or preferably overnight.
  • Preheat the oven to 425°F. Uncover the marinated tofu and mushrooms and bake for 20-25 minutes. Place the broccoli florets on a baking sheet and drizzle with the olive oil, sprinkle with salt, and bake for about 15 minutes.
  • Meanwhile, cook the ramen noodles according to package directions, making enough to serve 2-3 people. Drain and rinse and set aside while the tofu finishes baking.
  • Crisp up the sliced clove of garlic in a small frying pan with a spritz of oil until golden brown. Set aside.
  • Once the tofu and mushrooms are done, gently transfer them to a plate. Add the tahini and lime juice to the baking dish with the leftover marinade and stir to combine. Add the noodles to the baking dish and toss to coat with the sauce. If the noodles seem dry, add a bit more soy sauce. Transfer the noodles to serving bowls. Top with the broccoli, mushrooms, and tofu.
  • Garnish each bowl with crispy garlic, green onion, sesame seeds, microgreens, and watermelon radish (optional). Best enjoyed right away.


Nutrition Facts
Maple Curry Garlic Ramen Noodle Bowls
Amount Per Serving
Calories 627 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 13g
Sodium 3619mg151%
Potassium 1466mg42%
Carbohydrates 57g19%
Fiber 9g36%
Sugar 34g38%
Protein 35g70%
Vitamin A 1988IU40%
Vitamin C 116mg141%
Calcium 405mg41%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Curry Garlic Gina Fontana Ramen
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