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Ingredients

  • 2 Lotus Foods Tom Yum Rice Ramen Noodle Soup
  • 2 cakes Lotus Foods Organic Millet & Brown Rice Ramen
  • 10-12 shiitake mushrooms, washed & sliced
  • 2 tbsp safflower oil, divided
  • 1 tbsp fresh garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsp full fat, unsweetened coconut milk
  • 2 Roma tomatoes, washed & cut into quarters
  • 3-4 handfuls baby spinach, washed
  • 1 bunch broccolini, washed & trimmed
  • ¼ cup fresh cilantro, washed & torn
  • ¼ cup Thai basil, washed & torn
  • ¼ cup mint, washed & torn
  • 1 lime, washed & cut into wedges
  • sriracha sauce (optional)

product used in the recipe

Tom Yum Rice Ramen Noodle Soup

  • 1

    Prepare ramen noodles per directions on package. Drain and rinse with cold water. Set aside.

  • 2

    Meanwhile, simmer mushrooms in ¼ cup water until water has almost cooked off. Add 1 tbsp safflower oil. Sauté until browned.

  • 3

    Add garlic and ginger to mushrooms and reduce heat to medium-low. Sauté until fragrant (~1-2 mins).

  • 4

    Add 3 cups water and bring to a simmer. Add ramen noodle soup seasoning packets and coconut milk.

  • 5

    Add broccolini and spinach and simmer until broccolini is bright green and the spinach is wilted. Add mushrooms and tomatoes.

  • 6

    Divide ramen noodles between bowls. Add the hot broth and vegetables and garnish with Thai basil, mint, and cilantro. Season with fresh lime and sriracha sauce, if desired.

product used in the recipe

Tom Yum Rice Ramen Noodle Soup

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