• Course


  • Prep time

    15 minutes

  • cook time

    25 minutes

  • servings


  • Author



  • 2 cakes Lotus Foods Organic Millet & Brown Rice Ramen 
  • 4 oz firm tofu, pressed & cut into cubes
  • cornstarch
  • oil
  • salt, to taste
  • 1 small eggplant, cut into large bite-sized pieces
  • ½ cup long beans, cut into 1-inch pieces
  • ½ cup mushrooms, chopped
  • ½ cup bok choy 
  • ½ cup mung bean sprouts*

For curry:

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

product used in the recipe

  • 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.

product used in the recipe