Creamy Ramen with Tofu Crumbs

A perfect mid-week meal, add in whatever veg you have in the fridge, we love leafy greens, and some quick pickles. The tofu crumbs are a game changer - commit these to memory and use them in any dish needing a flavour punch and texture boost. 

Comes together in under 20 minutes!

Ingredients

For the Soup:

• 250g ramen noodles (cooked according to package, then set aside)
• 1 can (400ml) coconut milk
• 400ml vegetable broth
• 2 tbsp Yum Phrik crispy chili oil (plus more for drizzling)
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp coconut sugar
  

For the Tofu Crumbs

• 2 tbsp Yum Phrik crispy chili oil
• 1 block tofu
• 1 tbsp soy sauce

For the garnish

• 3 spring onion, sliced
• 1 red chili,thinly sliced (optional)
• Fresh basil or coriander leaves
  

Preparation

1. Heat 2 tbsp of Yum Phrik crispy chili oil in a pan over medium heat.
2. Add crumbled tofu and stir-fry for 2-3 minutes.
3. Pour in soy sauce and mix well. Cook for another 2 minutes, then set aside.
4. In a separate pot, pour in the coconut milk and bring to a gentle simmer.
5. Stir in Yum Phrik chili oil, lime juice, coconut sugar, and soy sauce.
6. Pour in vegetable broth and stir well. Let simmer for 2 minutes.
7. Divide the cooked ramen into serving bowls.
8. Pour the creamy broth over the noodles.
9.  Top with tofu crumbs, spring onions, and sliced red chili.
10.  Drizzle with extra Yum Phrik crispy chilli oil for added texture, heat and flavour.

Notes

Optional add extra veggies - we suggest pak choi, pan fried aubergine, or quick pickled carrot and cucumber.