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Coconut Curry Ramen Noodle Soup with Crispy Tofu - Vegan
VEGANLOVLIE14Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 small carrots (cut into julienne)
- 2 bok choy (bunch, cut each leaf along the length in half or thirds)
- 100 grams mushrooms (enochi, separated into small clumps, or other mushrooms of choice, sliced)
- 80 grams firm tofu (thinly sliced)
- 150 grams ramen noodles (homemade, or rice noodles, or we recommend these soba noodles)
- 1 Tbsp. chickpea flour (or gram flour — besan)
- 1/2 Tbsp. curry powder (choice)
- 1 tsp. turmeric powder
- 200 mL coconut milk
- 2 tsp. coconut oil
- 3 dashes soy sauce (optional)
- salt (to taste)
- 6 chayote (/daikon radish dumplings, optional)
- scallions (Chopped, or spring onions for garnish, optional)
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