1

Coat tofu cubes with cornstarch. In a heated non-stick pan with 1 teaspoon oil, lightly pan-fry tofu until golden brown on all sides, season with salt, then set aside.

2

Using the same pan, add more oil & bring the heat up. Fry eggplant until fully cooked & set aside.

3

To make the curry, place veggie stock, red curry paste & fried shallots in a pot, then bring it to boil while stirring continuously until the paste dissolved. Season accordingly & add in coconut milk.

4

Turn heat to low, add in long beans, mushrooms & let simmer for another 2 mins or until long beans are cooked through.

5

To serve, place cooked ramen & mung bean sprouts in a bowl, then ladle soup over & top with tofu & veggies. Enjoy!

*If you prefer cooked mung bean sprouts, add them to the hot soup right before serving.