Vegetable-Loaded Ramen with Paneer and Carrots

1.In a large pot, heat the sesame oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant, about 1-2 minutes.

2.Add the cubed paneer to the pot and cook until golden brown on all sides, about 5-7 minutes. Remove the paneer from the pot and set aside.

3.In the same pot, add the vegetable broth, soy sauce, miso paste, and chili paste (if using). Stir well to combine and bring to a simmer.

4.Add the julienned carrots to the broth and cook for about 5 minutes until they start to soften.

5.Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.

6.Once the carrots are tender, add the cooked ramen noodles, spinach leaves, and the browned paneer back into the pot. Stir gently to combine and heat through for another 2-3 minutes.

7.Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.