Packed with diabetic-friendly, heart-healthy, and gut-loving benefits, this meal supports your overall health in every bite! 這湯麵適合糖尿病患者,有益心臟健康和腸道健康, 每一口都有益於您的整體健康! 
*Asian Veggie Curry Noodle Soup 亞洲蔬菜咖哩湯麵*
Ingredients (2 servings):
1 tsp sesame oil
2 tbsp red curry paste
1½ cups low-sodium vegetable broth
1 cup light coconut milk
2 tbsp low-sodium soy sauce
1 cup organic mushrooms, sliced
½ red bell pepper, thinly sliced
½ cup baby corn, halved
1 cup broccolini/broccoli
1 cup super firm tofu, cubed
2 servings konjac noodles, rinsed and drained
Lime wedges
Directions:
1. Prep tofu & noodles: Cube tofu (pan-fry if desired). Rinse and drain konjac noodles. Set aside.
2. Sauté curry paste: Heat sesame oil in a pot, add red curry paste, and stir for 1 min.
3. Make broth: Add broth, light coconut milk, and soy sauce. Stir and bring to simmer.
4. Add veggies & tofu: Add mushrooms, bell pepper, and baby corn. Simmer 5–7 min. Add tofu, cook 2 more min.
5. Assemble & serve: Divide konjac noodles into bowls, pour soup over, and top with basil and lime wedges.
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食材 (2人份):
1 茶匙芝麻油
2 大匙紅咖哩醬
1.5 杯低鈉蔬菜高湯
1 杯淡椰奶
2 大匙低鈉醬油
1 杯有機蘑菇 (切片)
1/2 個紅甜椒 (薄片)
1/2 杯玉米筍 (切半)
1 杯 小西蘭花/西蘭花
1 杯 特硬豆腐 (切丁)
2 份 蒟蒻麵 (沖洗並瀝乾)
青檸角
做法：
1. 準備豆腐和麵條: 豆腐切丁 (可依需要煎）。蒟蒻面沖洗並瀝乾, 備用。
2. 炒咖哩醬: 在鍋中加熱芝麻油, 加入紅咖哩醬, 翻炒 1 分鐘。
3. 製作高湯: 加入高湯, 淡椰奶和醬油。攪拌並煮沸。
4. 加入蔬菜和豆腐: 加入蘑菇, 甜椒和玉米筍。燉5-7分鐘。加入豆腐, 再煮2分鐘。
5. 組裝上菜：將蒟蒻麵分裝到碗中, 淋上湯, 和青檸角。