Coconut Corn Ramen with Zucchini & Smoked Nori Spice

Coconut Corn Ramen

with Zucchini & Smoked Nori Spice

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dinner

Dinner Tofu Squash Japanese High-Protein Gluten-Free Summer Recipes Spring Recipes Comfort Foods
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
870
FAT
40g
CARBOHYDRATES
102g
PROTEIN
29g

MAIN INGREDIENTS

  1. 1 oz fresh ginger
  2. Fresh lemongrass
  3. 3 dried kaffir lime leaves
  4. 11 oz coconut milk
  5. 2 tbsp tamari
  6. 7.5 oz Nasoya® organic extra firm tofu
  7. 1 zucchini
  8. 2.5 oz organic millet and brown rice ramen noodles
  9. 1 cup frozen corn kernels
  10. 1 tsp agave
  11. 1 tbsp smoked nori spice
  12. 1 lime
  13. 2 tsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: Tree nuts, Soy
Nutrition

TOOLS

  • 2 medium saucepans
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Place a medium saucepan of salted water on to boil for the ramen noodles. Chop the ginger into a few large pieces (no need to peel). Chop the lemongrass in half. Drain the tofu and cut into 1” cubes; pat dry with a paper towel. Trim the zucchini and slice lengthwise into ¼ inch thick planks. Stack and cut into thin strips to make zucchini noodles or “zoodles”.
2
Make the broth
In separate medium saucepan, add the ginger, lemongrass, kaffir lime leaves, and 1¼ cups water. Bring broth to a boil, reduce heat to low, and simmer for 4 to 5 minutes. Add the coconut milk and tamari to the broth, and continue to simmer until step 5.
3
Cook the noodles
Once the water is boiling, add the ramen noodles and cook for just a minute, then reduce heat to medium. Gently separate the noodles with a fork and cook until al dente, an additional 3 to 5 minutes. Drain, and run under cool water to stop the cooking process.
4
Cook the tofu & corn
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the cubed tofu and cook until browned on all sides, about 3 to 5 minutes. Add the corn and cook until charred in places, about 1 to 2 minutes. Add the agave, just 2 tsp of the smoked nori spice, and a pinch of salt. Toss until tofu and corn are well coated.
5
Finishing touches
Remove the ginger, lemongrass, and kaffir lime leaves from the broth with a slotted spoon. Add the zucchini noodles to the coconut broth and simmer until tender, about 2 to 4 minutes. Add juice from the lime to the broth, off of the heat. Taste, and adjust seasoning with salt if necessary.
6
Serve
Divide brown rice noodles between large bowls. Top with coconut broth, zucchini noodles, tofu, and corn. Sprinkle with the remaining smoked nori spice. Enjoy!