1″ ginger, finely chopped
2-3 garlic cloves, finely chopped
3 scallions, thinly sliced
4oz shiitake mushrooms, sliced, optional
8oz extra firm tofu, drained and cubed, optional
1 tablespoon olive oil
1 teaspoon curry powder
4 cups good quality chicken or vegetable stock, or water + bouillon
3-5oz ramen noodles
2 tablespoons chili oil, optional
- Heat olive oil in a large skillet over medium-high heat. Add ginger, garlic, scallions (reserve some for serving), and mushrooms . Cook until softened and beginning to brown around the edges, about 3-5 minutes.
- Add the curry powder and stir to coat. Cook for 1 minute to toast the spices.
- Add the broth and bring to a light simmer, stirring to lift any brown bits from the bottom of the pot. Add the noodles and tofu, and cook, stirring occasionally, until noodles are springy and cooked through. Taste for salt, and adjust as needed.
- Serve in large bowls, topped with reserved scallion greens and chili oil