- 2 servings ramen (fresh/dried) - cooked based on package's instructions⁣⁣
- 2 tablespoons red chili/laksa paste or sambal (recipe on highlights)⁣
- 3 cups vegetable stock⁣⁣
- ¼ cup coconut milk⁣ (more for a creamier version)⁣
- 1 teaspoon coconut sugar (optional, adjust based on the chili paste's sweetness)⁣⁣
- a handful of fresh curry leaves (optional)⁣⁣
- oil & salt to taste⁣⁣

⁣🌱Topping ingredients:⁣⁣
- ¼ cup King oyster mushrooms – peeled into thin strips⁣⁣
- ¼ cup long beans - cut into 2" length, blanched⁣⁣
- ½ cup mung bean sprouts, blanched⁣⁣
- ¼ cup pan-fried eggplant⁣⁣
- ¼ cup tofu puffs⁣⁣
- lime wedges, red chilis⁣⁣
- fried veggie wonton

Carol Naidoo
Plant Based Recipes For Beginners FaceBook Group

1. In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil. ⁣

2. To make the curry, sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.⁣⁣

3. To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.⁣⁣

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