• 1 Can of full fat coconut milk

  • 4 ½  Cups of Sodium free vegetable broth

  • 2 tsp of fresh grated ginger root (freeze your whole ginger root and grate frozen peel and all)

  • ½ jar of red curry paste.  

  • 1 cup sliced mushrooms (I love shitake here)

  • 2 eggs

  • 1 cup diced bok choy

  • ½ cup of chopped green onion

  • 1 cup TLC Crispy Tofu Cubes

  • 1 tbsp mct oil

  • 1 bundle of millet and brown rice ramen noodles

  • 1 tsp sea salt or to taste


  • Over medium high heat, add broth, coconut milk, ginger and coconut paste to your stock pot and whisk until well combined. 

  • Bring to a boil and add mushrooms and simmer over medium heat for 5 minutes.

  • Crack both eggs into the broth and whisk until combined then add bok choy, ramen noodles, green onion and tofu cubes and simmer for 4 minutes. 

  • Remove from heat and add MCT oil and salt and serve immediately.


*Add as many vegetables as you like and rotate depending on season and what you have at home

Serves 4. Keep refrigerated up to 3 days.