Vegan ramen recipe

This coconut vegan ramen is made simple with the addition of curry powder – so you don’t have to have a storecupboard full of spices at your disposal to create depth of flavour. It’s a deliciously creamy, spicy, slurpable bowl of noodles.

Methods

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.
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.
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.
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.

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