Creamy Curry Ramen Bowl
Ingredients
- 2 servings of LotusFoods Organic Millet & Brown Rice Ramen Noodles
- 4oz firm tofu
- 1 small eggplant
- 1/2 cup mushrooms
- 1/2 cup long beans
- 1/2 cup mung bean sprouts
- 1/2 cup bok choy
- corn starch
- oil for cooking
- salt to taste
Curry mixture
- 3 cups veggie stock
- 2 tablespoons red curry or homemade sambal paste
- 1/2 cup coconut milk
- 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 until golden brown on all sides, season with salt, and set aside.
Using the same pan, add more oil and fry eggplant until fully cooked, then set aside.
To make the curry, place veggie stock, red curry paste, and fried shallots in a pot, bring to a boil while stirring until the paste dissolves. Season accordingly and add coconut milk.
Turn heat to low, add long beans and mushrooms, and simmer for another 2 minutes or until long beans are cooked through.
To serve, place cooked ramen and mung bean sprouts in a bowl, ladle soup over, and top with tofu and veggies. Enjoy.
If you prefer cooked mung bean sprouts, add them to the hot soup right before serving.
