Name: Vegan ramen
Total time: 35 min
Yield: Serves 2
Ingredients: 1tbsp vegetable oil; 1 onion, finely chopped; 1 carrot, grated; 1 garlic, crushed; ginger, peeled and grated; 2tbsp medium curry powder; 400 coconut milk; 1tbsp white miso; 1tbsp soy sauce; 400ml vegetable stock; 200g ramen noodles; 100g spinach; spring onions, finely sliced; 1tsp sesame seeds; nori and silgochu, to serve; 1 lime, cut into wedges

Two blue bowls filled with noodles and a creamy broth

1tbsp vegetable oil
1 onion
finely chopped
1 carrot
grated
1 garlic
crushed
ginger
peeled and grated
2tbsp medium curry powder
400 coconut milk
1tbsp white miso
1tbsp soy sauce
400ml vegetable stock
200g ramen noodles
100g spinach
spring onions
finely sliced
1tsp sesame seeds
nori and silgochu
to serve
1 lime
cut into wedges

Method

step 1
Heat the oil in a stock pot over a medium heat and fry the onion and carrot for 10 minutes until very soft. Add the garlic and ginger, and fry for a minute more. Stir in the curry powder.
step 2
Tip in the coconut milk, miso, soy and stock, then bring to a simmer. Cook for 10-15 minutes or until thickened slightly. Remove from the heat and blitz with a hand blender until smooth.
step 3
Cook the ramen in salted water following pack instructions until al dente, then drain. Stir the spinach into the coconut broth and leave to stand until wilted.
step 4
Divide the noodles between two warmed bowls, then ladle over the soup. Scatter with the spring onions, sesame, nori and silgochu, then squeeze over the lime wedges to serve.