Big Flavor Vegan Curry Ramen Noodles With Tofu
Hot coconut curry soup, loaded with bouncy noodles, golden tofu, and plenty of veggies for a bright, plant-based meal.
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Cooking tools:
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Wooden spoon
- Measuring spoon
- Ladle
- Serving bowl
Ingredients
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced up
- 2 tablespoons coconut oil
- 1 onion, chopped up fine
- 2 teaspoons maple syrup
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons red curry paste
- Fresh cilantro, a handful, chopped
- Lime wedges for squeezing
- 1 cup baby spinach
- 1 red bell pepper, sliced thin
- 200 g ramen noodles
- 200 g tofu, firm and cubed
- 1 cup broccoli, broken into florets
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