makes 4-6 servings
1 tablespoon olive oil (or coconut, vegetable, or sesame oil)
tablespoon red curry paste
1 teaspoon garam masala
1/2 teaspoon ground ginger
small bunch (3-5) green onions, chopped (reserve the chopped greens)
1 medium garlic clove, pressed
4 cups low-sodium vegetable broth
1 15-ounce can light coconut milk
2 tablespoons brown sugar
juice from half a lime
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 cup sliced mushrooms (I used a mixture of shiitake and cremini mushrooms)
pinch red pepper flakes
salt and pepper, to taste
1 14-ounce package extra-firm tofu, drained, pressed, and cut into cubes
2 tablespoons hoisin sauce
2 packages (2 bricks) ramen noodles
1. Heat the oil in a stock pot over medium heat. Add the red curry paste, ground ginger, and garam masala. Cook while stirring until fragrant, about one minute. Add the green onions and sauté until softened, about 3 minutes. Stir in the garlic and sauté until fragrant, 30 seconds.
2. Add the vegetable broth, coconut milk, and brown sugar, lime juice, soy sauce, and fish sauce and whisk to combine. Stir in the sliced mushrooms and a pinch of red pepper flakes. Bring to a boil and then reduce to low and simmer uncovered.
3. While the soup is simmering, prepare the tofu. Spray a large non-stick pan with olive oil spray and heat over medium heat. Add the tofu and lightly fry on all sides until golden brown. Remove the pan from the heat and add in the hoisin sauce. Gently stir to evenly coat the tofu in the sauce.
4. Increase the heat under the soup to medium high and bring to a rolling boil. Add the ramen noodles and cook until tender, 4-5 minutes. Season to taste with salt and pepper.
5. Spoon the soup into individual serving bowls. Add the tofu and garnish with the remaining scallion greens.