Roasted Eggplant Ramen Noodle Bowl
Ingredients
- Pulp from 1 roasted eggplant
- 1 medium onion
- 4 shiitake mushrooms
- 1 tablespoon grated ginger
- 4 cups vegetable stock
- 2 cups water
- 15-ounce can full-fat coconut milk
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon curry powder
- Carrots
- Broccoli florets
- Baby bok choy
- Japanese ramen noodles or gluten-free noodles
- Firm tofu
- Cilantro
- Lime
- Green onion
Preparation
Roast the eggplant until soft and scoop out the pulp
Brown the onion and mushrooms with the sesame oil.
Add all of the ingredients to a blender and puree until smooth.
In a pot add 1 cup water, sliced carrots, broccoli florets, baby bok choy, cover and simmer for 5 minutes.
Add pureed mix and heat to a simmer.
Add in Japanese ramen or gluten-free noodle and cook until tender.
Add cubed firm tofu and garnish with cilantro, lime, and green onion.
