Coconut Curry Ramen Noodles

Ingredients

• •500 g mushrooms
• •80 ml soy sauce
• •1 tsp ginger
• •½ tsp curry powder
• •½ tsp chili sauce
• •1 tsp maple syrup
• •1⅜ litres vegetable stock
• •4 tbsp curry paste
• •400 g coconut milk
• •1 onion
• •200 g block tofu
• •1 rice noodles
• •coriander
• •1 spring onions
• •1 sesame seeds

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Method

From foodista.com — read the original

1. 1Chop the mushrooms in half and place into a large bowl with all the ingredients for the marinade. Stir so everything is coated, then cover and place in the fridge for 1 hour, or up to overnight.
2. 2Remove from the fridge once marinated and set aside as you prepare the rest of the curry. Finely dice the red onion and heat 1 tbsp oil in the bottom of a large stockpot.
3. 3Fry the onion for 2-3 minutes on a medium/high heat until it starts to soften. Then add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.
4. 4Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer.
5. 5Drain the mushrooms from the marinade, and grill them on a griddle pan on a medium/high heat until they are cooked through. Slice the tofu into slices and grill this too until the outside is crispy.
6. 6Cook the noodles (variety of your choice, I used rice noodles) and place in the bottom of your serving bowls. Divide the soup between four then top with some mushrooms and tofu.
7. 7Add a sprinkle of sesame seeds, some fresh coriander and some sliced spring onions.