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Creamy Tom Yum Soup

My Creamy Tom Yum Soup is where instant ramen meets gourmet. With coconut cream, crispy tofu, veggies, and Lotus Foods' Tom Yum Rice Ramen, enjoy a satisfying, umami-rich bowl in minutes!

I’m about to take you on a culinary adventure that will change the way you think about instant ramen. We’re about to dive into the world of Creamy Tom Yum Soup, where humble noodles meet gourmet goodness.

Instant ramen has been a staple in many of our lives, especially during those college days when time and budget constraints left us craving a quick, tasty meal. But what if I told you that you can transform that ordinary ramen pack into something extraordinary? Picture this: a rich, creamy broth bursting with umami flavors, complemented by crispy tofu, vibrant veggies, and the exotic essence of Lotus Foods’ Tom Yum Rice Ramen.

Key ingredients for your vegan Tom Yum Soup

  • Instant Ramen: Remember those college days when instant ramen was a go-to meal? Well, it’s time to welcome it back into your kitchen with a twist. The key is to elevate it with exciting toppings and a change-up in the broth. I’ve chosen Lotus Foods’ Tom Yum Rice Ramen for this recipe, making it a gluten-free delight. If you opt for a non-Asian-style instant ramen, simply skip the coconut cream. Noodles are always in style!
  • Tofu: To turn your humble ramen pack into a well-balanced, nutritious meal, you need protein, and tofu is the perfect choice. It’s like a flavor sponge, soaking up that delightful broth to perfection.
  • Coconut Cream: Here’s the secret to transforming your broth into a rich, creamy wonder. Adding coconut cream to an Asian-style noodle broth is a game-changer. It brings a luxurious texture while staying true to the Asian flavor profile. It’s a simple way to elevate your instant ramen experience.

Indulge in Instant Ramen Redefined

In just a few simple steps, you’ve transformed an ordinary instant ramen pack into a gourmet masterpiece. Creamy Tom Yum Soup not only satisfies your cravings but also offers a delightful burst of umami and a fusion of flavors. It’s quick, it’s easy, and it’s downright delicious.

With Creamy Tom Yum Soup, you’ve discovered that instant ramen can be so much more than a quick meal. It’s a canvas for your culinary creativity, a delightful fusion of tastes and textures that brings the comfort of home to a whole new level.

Next time you’re craving something special, remember this recipe. Share it with friends, surprise your family, or savor it alone—it’s a versatile delight that suits any occasion. I invite you to embrace the creamy, flavorful adventure and redefine your instant ramen experience. Enjoy the journey!

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Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

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Creamy Tom Yum Soup

Pimp my ramen!!! Haha gone are the days when instant ramen has to be boring. Flavor-packed, bursting with umami, and ready in minutes! Made with @LotusFoods’ Tom Yum Rice Ramen Noodle Soup and coconut cream, and topped with crispy tofu, bok choy, mushrooms, and baby corn, this delicious, hearty recipe will be your new go-to weekday meal.
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch
Cuisine Asian Fusion, Vegan
Servings 1

Equipment

  • air fryer

Ingredients
  

Ingredients

  • 1 Tom Yum Rice Ramen Noodle Soup I used LotusFoods, or instant ramen of choice
  • 4 oz extra firm tofu cubed
  • avocado oil spray for frying
  • ½ baby bok choy sliced
  • ½ cup button mushrooms quartered
  • ¼ cup coconut cream
  • ¼ cup baby corn rinsed and drained
  • 1 green onion sliced, for garnish
  • 2-3 pieces of cilantro for garnish

Instructions
 

  • Prepare noodle soup according to the directions on the package.
  • While noodles are steeping, add tofu to an air fryer, spray with a little avocado oil, and fry at 400 until brown and crispy.
  • As tofu is frying, heat a pan with a little avocado oil, add your bok choy and mushrooms, and fry for 2-3 mins (bok choy will be seared and slightly wilted, mushrooms will have a slight color). Remove from the pan and set aside.
  • Pour cooked noodles and soup into a bowl. Stir in coconut cream.
  • Top with bok choy, tofu, mushrooms, and baby corn, and garnish with green onions and cilantro.
Keyword air fryer, dairy free, gluten free, plant based soup, vegan soup

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Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

Let's get social!

Search

Most Recent Recipes

Subscribe for more!

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