Vegan ramen
- Preparation and cooking time
- Total time
- Easy
- 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
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.