Heat 2 tbsp oil on medium in a frying pan, and once hot, add the shallot and garlic and fry for 1-2 minutes until softened. Add the plant based mince and soy sauce and cook for 5-7 minutes until crisp to your liking. Season with salt and pepper as needed. Set aside until ready to serve. 

     In a large saucepan, heat 3 tbsp oil on medium, and once hot, fry the shallots, garlic, and ginger for 1-2 minutes until softened and fragrant.

​     Add the Chef’s Choice massaman curry paste, miso paste, soy sauce, palm sugar, and peanut butter and stir together until smooth. Whisk in the Chef’s Choice coconut milk little by little to keep from getting lumpy, then add the vegetable broth, and potatoes. Bring to a boil, then reduce the heat to medium low, cover with a lid, and cook until the potatoes are just softened. Season with salt as needed. 
     Next, add the mushrooms, broccoli, and courgette to the curry. Cook for another few minutes until the vegetables are softened to your liking, then turn off the heat and stir in the bok choy. 

​     Cook ramen separately following instructions on the package.  Prepare while the curry is cooking so the noodles are ready to serve once the curry is done. Cook until chewy, as they will continue to soften in the soup.
     Drain the noodles and divide them evenly into bowls, then fill the bowls with the curry and vegetables. Top each bowl with some meat mixture, spring onions, fresh herbs, peanuts, sesame seeds, and chilli oil (if using).​