Two blue bowls filled with noodles and a creamy broth

Vegan ramen

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

Preparation and cooking time
- Total time35 mins
Easy
Serves 2

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
1 carrot, grated
1 clove garlic, crushed
thumb-sized piece ginger, peeled and grated
2 tbsp medium curry powder
400g tin coconut milk
1 tbsp white miso
1 tbsp soy sauce
200g ramen noodles
100g spinach
a small bunch spring onions, finely sliced
1 tsp 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.