This healthy Vegetarian Green Curry is a Thai-inspired twist on ramen, featuring tender noodles, jammy eggs, and a flavorful green curry broth, yielding 4 bowls.
1: In a medium pot, combine the broccoli and vegetable stock and bring to a simmer.
2: Cook until broccoli is tender but still vibrant green. Turn off the heat.
3: Add the coconut milk, green curry paste, coconut butter, agave, and lime juice. Whisk until well incorporated.
4: Transfer to a blender and purée until silky smooth. Transfer back into the pot and return to a simmer.
5: In a medium non-stick pan, heat the coconut oil over medium-high heat. Add the tofu and sear on all sides until golden.
6: Transfer to a cutting board, cool slightly, then dice into ½-inch cubes.
7: Add the noodles to the green curry broth and cook according to package instructions.
8: Remove the noodles carefully with a mesh strainer and divide between 4 serving bowls.
9: Add ½ cup edamame and 2 cups baby spinach to each serving bowl.
10: Ladle about 12 ounces of hot broth into each bowl.
11: Top each bowl with tofu, scallions, black and white sesame seeds, chili peppers, and half of a soft-boiled egg.
