Vegetarian recipe ideas
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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.
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.
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.
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.