#SPICY #CURRY #RAMEN #WITH #TOFU #AND #VEGGIES
SPICY CURRY RAMEN WITH TOFU AND VEGGIES
Homemade spicy curry ramen loaded with veggies, tofu, and a half boiled egg. This ramen noodle bowl is perfect for cold rainy evenings!
INGREDIENTS:
CURRY RAMEN PASTE:
1 tablespoon oil
1 shallot (or ½ a small onion)
3-4 tablespoons red curry paste (less for less heat)
¼ cup white miso paste
1 – 2 tablespoons sambal oelek (or more for more heat)
2 tablespoons minced garlic
1 tablespoon ginger paste (or grated)
2 tablespoons brown sugar
1 tablespoons toasted sesame oil
4-5 cups low sodium vegetable or chicken broth
1 (15 ounce) can coconut milk
TOFU:
14 ounce extra firm tofu
1 tablespoon cornstarch
1 tablespoon oil
FOR THE BOWLS:
8 ounces ramen noodles
1 ounce dry shiitake mushrooms
4 room temperature eggs*
4 baby bok choy, split in half lengthwise
cilantro, scallions, sesame seeds, sesame oil for serving
DIRECTIONS:
1. CURRY RAMEN: Heat the oil in a large pot over medium high heat. Add the shallot and sauté for 2-3 minutes or until they turn translucent. Add the red curry paste, white miso paste, sambal oelek, garlic, ginger, brown sugar, sesame oil, and ¼ cup of water and allow the paste to cook for 4-5 minutes or until it starts to thicken. Remove 2 tablespoons of the paste to a small bowl. Add the broth and coconut milk let it come to a gentle rolling simmer before turning the heat to low and letting it simmer for 20 minutes. Prepare ingredients for bowl in the meantime.
2. ...
Get Full Recipe ==> @ littlespicejar.com
Homemade spicy curry ramen loaded with veggies, tofu, and a half boiled egg. This ramen noodle bowl is perfect for cold rainy evenings!
INGREDIENTS:
CURRY RAMEN PASTE:
1 tablespoon oil
1 shallot (or ½ a small onion)
3-4 tablespoons red curry paste (less for less heat)
¼ cup white miso paste
1 – 2 tablespoons sambal oelek (or more for more heat)
2 tablespoons minced garlic
1 tablespoon ginger paste (or grated)
2 tablespoons brown sugar
1 tablespoons toasted sesame oil
4-5 cups low sodium vegetable or chicken broth
1 (15 ounce) can coconut milk
TOFU:
14 ounce extra firm tofu
1 tablespoon cornstarch
1 tablespoon oil
FOR THE BOWLS:
8 ounces ramen noodles
1 ounce dry shiitake mushrooms
4 room temperature eggs*
4 baby bok choy, split in half lengthwise
cilantro, scallions, sesame seeds, sesame oil for serving
DIRECTIONS:
1. CURRY RAMEN: Heat the oil in a large pot over medium high heat. Add the shallot and sauté for 2-3 minutes or until they turn translucent. Add the red curry paste, white miso paste, sambal oelek, garlic, ginger, brown sugar, sesame oil, and ¼ cup of water and allow the paste to cook for 4-5 minutes or until it starts to thicken. Remove 2 tablespoons of the paste to a small bowl. Add the broth and coconut milk let it come to a gentle rolling simmer before turning the heat to low and letting it simmer for 20 minutes. Prepare ingredients for bowl in the meantime.
2. ...
Get Full Recipe ==> @ littlespicejar.com