Easy Creamy Spinach Vegan Ramen

0 Start the broth first. Add the tofu, coconut milk, curry paste, spinach and a few pinches of salt to a blender. Blend on high, scraping down the sides as needed until the mixture is completely smooth. Set aside.
1 In a large pot, heat the oil on medium. Add the shallot and garlic. Sauté, reducing heat as needed, until the shallot is translucent. About 2 minutes.
2 Pour the spinach broth you made into the pot and stir to combine. Then add the vegetable broth, agave and a pinch of salt and pepper. 
3 Bring the broth to a simmer, reduce heat to medium low, then let simmer for 10 to 15 minutes, stirring every few minutes. 
4 While the broth simmers, cook your ramen noodles separately, according to package directions. Drain when done.
5 Once your broth has simmered for 10 to 15 minutes, taste and adjust seasonings, adding more salt and pepper if needed. 
6 Divided the ramen noodles into 4 bowls and then pour the broth over the top of the noodles. Top with any desired toppings and serve immediately.