• Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    20 Mins

  • servings


  • Author



  • 3 carrots, peeled & chopped into 1-inch pieces
  • 1 small onion, diced
  • 1-inch piece ginger, peeled & quartered
  • 2 cloves garlic, crushed & peeled
  • 2 tbsp olive oil
  • 2 tbsp madras curry powder
  • 2 tsp turmeric powder
  • 2 tsp kosher salt
  • 6 cups vegetable stock
  • 1 14 oz can unsweetened coconut milk
  • 4 cakes Lotus Foods Organic Forbidden Rice® Ramen
  • 2 tbsp olive oil
  • 8 oz sesame ginger marinated baked tofu, cubed & patted dry with a paper towel


  • red cabbage, shredded
  • green onion, chopped
  • toasted sesame seeds

product used in the recipe

  • 1

    Add carrots, onion, ginger, and garlic to a food processor. Blend until smooth.

  • 2

    Heat oil over medium heat in a large heavy bottomed pot. Add the veggie puree to the pot and stir to sauté. Keep stirring until veggies are fragrant and begin to soften (~3 mins). Add curry powder, turmeric powder and kosher salt. Stir to combine and sauté for another 2 mins.

  • 3

    Add vegetable stock and stir to combine. Bring mixture up to a boil and reduce to a simmer for 10 mins. Stir in coconut milk and continue to simmer while you cook the noodles. Adjust seasoning with kosher salt.

  • 4

    Fill a separate pot with water and bring to a boil. Add noodles and cook for 3 mins until softened. Rinse in cold water and drain well.

  • 5

    Meanwhile, heat olive oil over medium high heat in a sauté pan. Add tofu and sauté until crispy and browned (~5 mins). ⁣

  • 6

    Ladle soup into bowls and add noodles and tofu. Garnish with cabbage, green onions and toasted sesame seeds. Serve immediately.

product used in the recipe