Tahini Coconut Ramen Soup
Ingredients
- 150g tofu firm
- 180g ramen noodles
- 1 zucchini (sliced)
- 2 cups baby spinach
- 1 tsp ginger (minced)
- 1 garlic clove (minced)
- 1/2 tbsp sesame seeds
- 1/4 cup tahini (unhulled)
- 1 tbsp red curry paste (vegan friendly)
- 1 lime (juiced)
- 1/2 tbsp avocado oil (optional)
- sprouts to garnish
- pepper to taste
Preparation
Add the avocado oil and tofu to a pot over medium heat and cook for 5 minutes
Add the garlic and ginger and sauté for 1 minute
Add the curry paste and combine
Reduce the heat to medium low
Add the vegetable broth, coconut milk, tahini and lime juice to the pot and whisk to combine
Add the sliced zucchini and simmer for 5 to 10 minutes
While the soup is simmering cook the noodles as per package directions
Set aside
Add the spinach to the soup and combine then remove from the heat
Divide the noodles between the bowls and top with the soup
Garnish with sesame seeds and fresh sprouts
