Tofu:

1 block extra firm tofu

1 tbsp soy sauce

1 tsp red curry paste

2 tbsp water

Soup base:

2 cups shiitake mushrooms (stems removed)

4 garlic cloves, minced

1 inch piece fresh ginger, minced

2 carrots, grated

2 cubes vegetable bouillon + water (~6-7 cups)

3 portions of spinach ramen noodles if using bulk pack or 2-3 packages of ramen noodles without flavour pouches.

2 small bunches of bok choy

For the tofu: slice tofu lengthwise, into strips. Mix together soy sauce, curry paste, and water and pour into a plastic bag. Toss tofu in the mixture and (optional) let marinate for 30 mins. Sauté on a non-stick pan.

For the soup: Sauté garlic, mushrooms, and ginger for 1 minute, then add carrot and sauté for about 3 minutes. Add in the water and bouillon, bringing to a boil. Once the water is boiling, add in the noodles and cook until al dente. In the last 2 minutes of cooking, add the bok choy so that it wilts. Serve with the tofu, garnish optional.