• Course

    Main Course

  • Prep time

    15 minutes

  • cook time

    25 minutes

  • servings


  • Author



  • 2 cakes Lotus Foods Organic Millet & Brown Rice Ramen cooked per package instructions
  • 4 oz firm tofu pressed & cut into cubes
  • 1 small eggplant cut into large bite-sized pieces
  • ½ cup mushrooms chopped
  • ½ cup long beans cut 1 inch long
  • ½ cup mung bean sprouts*
  • ½ cup bok choy blanched in hot water for 1 min
  • corn starch
  • oil for cooking
  • salt to taste

Curry ingredients:

  • 3 cups veggie stock
  • 2 tbsp red curry or homemade sambal paste adjust spiciness accordingly
  • ½ cup coconut milk or more for a creamier version
  • 1 tbsp fried shallots salt to taste

product used in the recipe

  • 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.

product used in the recipe