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.
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.