Ingredients

• ~16 oz. fresh ramen noodles (8 oz. dried)*

• 2 TBSP sesame oil

• 3 cloves garlic, minced

• 1” piece of ginger, peeled and minced

• 1 white or yellow onion, thinly sliced

• 1 1/2 TBSP Masi Masa Thai Green Curry Spice Blend—OR—2 TBSP Red Curry Paste 

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• 6 cups vegetable stock or broth

• 1 13.5 oz can coconut milk

• 2 tsp light soy sauce

• 2 tsp maple syrup (optional)

• 1-2 tsp fish sauce, (optional)

• 4-6 cups vegetables, cut into chopstick-ready pieces (broccoli, carrots, sugar snap peas, baby bok choy, shiitake mushrooms, roasted kabocha squash...whatever you’ve got on hand!)

• 1 14-ounce package extra firm tofu

• 4 stalks green onions, minced (for garnish)

• Bean sprouts (for garnish)

• Toasted sesame seeds (for garnish)

• 1-2 Serrano chilies, sliced (for garnish, optional)

• Chili oil (for garnish)

• 1 lime, cut into wedges (for garnish, optional)