Thai Red Curry Ramen - The Buddhist Chef

Ingredients

• 3 Bok Choy cut in half or quarter
• 2 tbsp vegetable oil
• 2 shallots chopped
• 2 tbsp chopped ginger
• 2 cloves of garlic, minced
• 1/2 red pepper, cored and minced
• 1 cup shiitake mushrooms, minced (75 g)
• 3 cups cabbage minced (125 g)
• 2 tbsp red curry paste (may vary)
• 1 tbsp cane sugar
• 1 can (398 ml/14 oz) coconut milk
• 1 cup of vegetable broth (250 ml)
• 3 cups ramen noodles, cooked
• 1 cup firm tofu, finely diced (200 g)
• 1 tsp of salt (may vary)