Vegetable Ramen

Charmaine Lu -

  • 1 tbsp oil
  • 1 chopped onion
  • 1 grated carrot
  • 1 crushed garlic clove
  • Thumb-sized piece of ginger, grated
  • 2 tbsp curry powder
  • 400g tin of coconut milk
  • 500ml veg or mushroom stock
  • 1 tbsp soy sauce
  • 1 tbsp white miso paste
  • 100g baby spinach leaves
  • 200g ramen noodles
  • 1 tsp sesame seeds
  • 1 bunch of spring onions, shredded
  • Crushed nori, to serve
  • Lime wedges, to serve
  • Heat the oil and fry the carrot and onion for 10 mins to soften. Stir in the garlic and ginger, fry for a minute more, then add the curry powder and mix well. Tip in the soy, stock, coconut milk and miso and bring to a simmer for 15 mins to slightly thicken. Remove from the heat and whizz with a hand blender until smooth.
  • Cook the ramen noodles according to pack instructions and drain. Stir the spinach and mushrooms into the broth and leave to wilt, then divide the noodles between bowls and ladle over the broth. Scatter with spring onions and nori, and serve with lime wedges.
35 mins
2 serving