Servings: people
Ingredients
- 2 servings Brown Rice Ramen Noodles cooked based on package's instructions
- 4 oz firm tofu pressed & cut into cubes
- 1 small eggplant cut into large bite-sized pieces
- 1/2 cup mushrooms chopped
- 1/2 cup long beans cut into 1 inch long
- 1/2 cup mung beans sprouts
- 1/2 cup bok choy blanched in hot water for 1 min
- corn starch
- oil for cooking
- salt to taste
Curry Ingredients
- 3 cups veggie stock
- 2 tbsp red curry or homemade sambal paste, adjust spiciness accordingly
- 1/2 cup coconut milk or more for a creamier version
- 1 tbsp fried shallots
- salt to taste
Instructions
- Coat tofu cubes with cornstarch. In a heated non-stick pan with 1 teaspoon oil, lightly pan-fry tofu until golden brown on all sides, season with salt, then set aside.
- Using the same pan, add more oil & bring the heat up. Fry eggplant until fully cooked & set aside.
- To make the curry, place veggie stock, red curry paste & fried shallots in a pot, then bring it to boil while stirring continuously until the paste dissolves. Season accordingly & add in coconut milk.
- Turn heat to low, add in long beans, mushrooms & let simmer for another 2 mins or until long beans are cooked through.
- To serve, place cooked ramen & mung bean sprouts in a bowl, then ladle soup over & top with tofu & veggies. Enjoy!
Notes
*If you prefer cooked mung bean sprouts, add them to the hot soup right before serving.
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