2bok choy bunchescut each leaf along the length in half or thirds
100genochi mushroomsseparated into small clumps (or other mushrooms of choice, sliced)
80gfirm tofuthinly sliced
150ghomemade ramen noodlesor rice noodles, or we recommend these soba noodles
1tablespoonchickpea flouror gram flour — besan
1/2tablespooncurry powderof choice
Few dashes soy sauceoptional
Salt to taste
4 - 6chayote/daikon radish dumplingsoptional, see notes for recipe link
Chopped scallions or spring onions for garnish
Start by making the coconut curry broth. In a saucepan on medium heat, add the chickpea flour. Roast for 3 - 4 minutes then add the curry powder and turmeric. Roast for one more minute then add the coconut milk, a little at a time while stirring constantly (a silicon whisk is helpful to avoid any lumps from forming). Once all coconut milk has been added, continue to simmer uncovered while stirring until broth starts to thicken (about 5 minutes). Add some water to adjust the consistency to your liking (about 1 1/2 cups). Set the broth aside.
Place a large pot of water (for the noodles) on the stove and bring to a boil. If you are adding dumplings too, you may use a steamer pot instead and steam the dumplings. Once steamed, use the boiling water to cook the noodles. (You can also use a steamer rack in the regular pot, then remove the rack, change the water and then boil the noodles. It may be handy to keep some boiling water in the kettle for this, then add to the pot).
Meanwhile saute the tofu and vegetables.
In a skillet on medium-high heat, add one teaspoon coconut oil. Once heated, add the enochi mushrooms in small bunches or clumps. Cook for about one minute on ones side then turn over and cook for another minute on the other side. Remove from the heat and set aside on a plate.
Now saute the carrots in the same skillet. You may add a little oil if required. Cook while stirring occasionally for about 5 minutes then add in the bok choy. Cook for another 2 minutes or until bok choy is lightly wilted. Add a little salt to taste. Remove from the pan and set aside.
In the same skillet still on medium-high heat, add one teaspoon coconut oil. Once heated, add in the tofu slices. Sear until golden and lightly crispy on one side, then turn them over. Add a few dashes of soy sauce (if using) or some salt. Cook until the other side is golden and lightly crispy. Remove from the skillet and set aside.
By now the water in the pot should be boiling. Drop in the noodles and cook for 2 - 3 minutes if using fresh homemade noodles or cook according to packet instructions. Remove from the water and place into serving bowls.
Arrange the vegetables, tofu and dumplings onto the noodles. Ladle the curry broth but do not overfill as this coconut curry broth is quite rich and filling.
Garnish with some chopped scallions or spring onions. Serve immediately.