Coconut curry ramen with marinated mushrooms
Ingredients
for 4 person
| 500 g | mixed mushrooms |
| 80 ml | soy sauce |
| 1 tsp | ginger, grated |
| ½ tsp | curry powder |
| ½ tsp | sambal oelek |
| 1 tsp | maple syrup |
| a little | oil |
| 1 | red onion, chopped |
| 4 tbsp | red curry paste |
| 1 ⅓ litre | vegetable bouillon |
| 400 ml | coconut milk |
| 200 g | tofu, sliced |
| 150 g | rice noodles |
| ½ bunch | coriander, finely chopped |
| 1 | spring onion, cut into rings |
| 1 tbsp | sesame seeds |
How it's done
Mushroom marinade
Cut the mushrooms in half and place in a bowl. Mix together the soy sauce, ginger, curry, sambal oelek and maple syrup. Pour the marinade over the mushrooms, cover and marinate in the fridge for approx. 1 hr.
Soup
Heat the oil in a large pan, sauté the onion. Add the curry paste and cook briefly. Pour in the stock and coconut milk, bring to the boil, simmer for several minutes.
Tofu, mushrooms & noodles
Drain the marinated mushrooms. Heat a lightly oiled griddle, grill the mushrooms all over for 3-4 mins., keep warm. Grill the tofu in the same pan for approx. 2 mins. on each side. Prepare the noodles according to the instructions on the packet, drain and divide between four bowls. Pour the soup over the noodles, add the mushrooms and tofu. Garnish the soup with the coriander, spring onions and sesame seeds.
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