1

Prepare ramen per directions on package, rinse and set aside.

2

Meanwhile, coat tofu cubes with cornstarch. Heat 1 tsp oil in a non-stick pan, then lightly pan-fry tofu until golden brown on all sides, season with salt, then set aside.

3

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

4

For the curry: place veggie stock, red curry paste, and fried shallots in a pot, then bring to boil while stirring continuously until the paste dissolved. Season and add in coconut milk.

5

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

6

Meanwhile, blanch bok choy in hot water for 1 min and set aside.

7

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

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