01 Mar Creamy Tom Yum Noodle Soup
Creamy Tom Yum Noodle Soup
If you think of imperfectly rehydrated vegetables and a foam cup when you hear noodle cup, you’re not alone. This creamy Tom Yum noodle soup is way beyond that mediocre convenience food! With a few minutes and a bit of slicing, you’ve got a mix of fresh and sautéed veggies, crispy tofu, and a hearty meal ready to stave off any lingering chill of winter. No air fryer? You can always start the tofu in the pan and sauté the veggies once you’ve got some crispy edges. For a more hands off approach, you can also cook the tofu in a 400°F oven on a lined baking sheet. Either way, you’re just a few minutes away from creamy, rich, hot and sour soup!
Creamy Tom Yum Noodle Soup
Take a super easy ramen soup cup, add crispy tofu, sautéed veggies, and coconut cream. In no time, you’ve got a satisfying meal that will taste like it took much longer to make. Your secret is safe with us!
Ingredients
- 1 Lotus Foods Tom Yum Rice Ramen Noodle Soup
- 4 ounces extra firm tofu cubed
- Avocado oil spray
- 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
- 2-3 pieces cilantro
Instructions
- Prepare noodle soup according to directions on package.
- Spray tofu with avocado oil, add to the air fryer at 400° F until brown and crispy.
- Heat pan with avocado oil, add bok choy and mushrooms, and fry for two to three minutes.
- Pour cooked noodle soup into a bowl; stir in coconut cream.
- Top with cooked veggies, baby corn, green onions, and cilantro.
- Enjoy!
Recipe Provided by INFRA