Vegan Curry Ramen

Boil some water and pour the boiling water over the bean sprouts. Let them soak for 10 minutes so that they become more tender.

Pour bok choy water into the water as well. Leave it to soak for only 3 minutes and then place it under cold water to keep its colour.

Cut the mushrooms into strips and fry them in a little oil in a pan. Add a drizzle of soy sauce to season them.

Peel the carrots and using a peeler or a mandolin cut the carrots into thin strips.

Cook the ramen noodles as directed on the package.

In a wok, heat some coconut oil. When the wok is hot, brown the chopped ginger, garlic and fresh peppers for 1 minute. Add the curry paste and a little more coconut oil if necessary.

Sauté the curry paste until it becomes darker. If it sticks to the wok, that’s okay!

Then deglaze everything with a little coconut milk. Then pour in the vegetable broth. Simmer for 5 minutes.

Then add the rest of the coconut milk. Simmer for another 5 minutes. Add the miso paste and stir well so that it blends well into the soup. Add a little soy sauce for salt. Add a dash of lemon juice.

In a bowl, place a serving of ramen noodles. Add a ladle of ramen soup. Place a few bean sprouts, a few mushrooms and a few slices of carrots. Put one bok choy in each bowl.

Sprinkle with sesame seeds for garnish (optional) and add fresh herbs like cilantro or flat leaf parsley (if you don’t like cilantro).