Creamy Curry Ramen Bowl
Ingredients
- 2 servings of ramen noodles
- ~ 4oz 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 1inch long
- ~ 1/2 cup *mung bean 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 tablespoons red curry or homemade sambal paste (adjust spiciness accordingly)
- ~ 1/2 cup coconut milk (or more for a creamier version)
- ~ 1 tablespoon fried shallots, salt to taste
Preparation
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!
If you prefer cooked mung bean sprouts, add them to the hot soup right before serving
