Coconut curry ramen soup
This was so incredibly satisfying, but I changed so much of the recipe that I need to write it down. It was kind of "white person curry", but I had more authentic ingredients in my cabinet, so I amped it up a bit. Originally from Pinch of Yum: https://pinchofyum.com/coconut-curry-ramen Tofu: 1 block extra firm tofu 2 tbsp corn starch 1 tsp sesame oil 1 tbsp canola/vegetable oil 2 tbsp hoisin sauce 1 tsp soy sauce Slice the tofu into bite-size chunks. Toss with the corn starch until it's well-coated. Put the canola oil into a shallow pan, and turn the heat to medium-high. Once the oil's hot, toss in the tofu. Keep it moving around until it's all crispy on the outside. Once crispy, toss in the sesame oil, soy sauce, and hoisin sauce, and mix until all of the tofu's covered in sticky deliciousness. Set aside and keep warm. (Ideally, you'll be cooking both this and the vegetables at the same time.) Broth and vegetables: 2 cups diced mushrooms 3 cups baby bok ...