Tofu ramen

A method of preparing

1. Slice the peeled carrots crosswise and lengthwise.
2. Cut the celery into sticks, the shallot into rings, and the leek into strips.
3. Leave the mun mushrooms uncrushed.
4. Place all the ingredients for the broth in a pot and simmer over medium heat for 30 minutes. Monitor the tenderness of the vegetables, especially the carrots, which should remain al dente (not mushy).
5. Remove the carrot pieces from the finished broth and set aside in a container for another time. Add the coconut milk to the remaining mixture, stir, and taste. Add salt or soy sauce if necessary – adjust the dish to your taste.
6. Place the eggs in a pot of boiling water for 8 minutes. Once cooked, rinse them several times with ice water and leave them there while you prepare the rest of the ingredients.
7. Cook the pasta according to the package directions. Drain.
8. Heat a pan with a tablespoon of refined coconut oil (odorless).
9. Dice the tofu and add it to the pan. Fry until well browned.
10. Place the cooked pasta in bowls and pour hot vegetable soup over the bowl to 3/4 of its height – keep the remaining broth for extra or use for another dish.
11. Top each serving with corn, fried tofu, mung beans, sunflower sprouts, and slivered chives. Drizzle with a few drops of sriracha sauce and sprinkle with toasted sesame seeds.