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  • Course

    Main Course

  • Prep time

    15 Mins

  • cook time

    15 Mins

  • servings

    2

  • Author

    @herbivoreskitchen

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

    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 & 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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