INGREDIENTS
2
Bok choy bunch
2
Carrots, small
100 g
Enochi mushrooms
1
Scallions or spring onions
80 g
Tofu, firm
200 milliliters
Coconut milk
3 dashes
Soy sauce
4
Chayote/daikon radish dumplings
150 g
Ramen noodles, homemade
1 tbsp
Chickpea flour
1/2 tbsp
Curry powder
1
Salt
1 tsp
Turmeric, powder
2 tsp
Coconut oil