Preheat a large pan or skillet on medium heat. Finely chop the shallot and slice the red bell pepper. Add these to the pan, along with 2 teaspoons (10 ml) of the oil. Stir and let them cook for approximately 2 minutes while you prepare the zucchini and garlic.

Trim the ends off the zucchini. Slice the zucchini lengthwise, then make slices crosswise to make half-moon shapes. Mince the garlic, then add the zucchini and garlic to the pan. Cook for 1 to 2 minutes, then add the red curry paste, ginger paste, vegetable broth, coconut milk, turmeric, pepper, TVP, and dry ramen noodles.

Bring it to a boil, covering and raising the heat if needed, then lower the heat and cook at a gentle simmer, uncovered, for approximately 3 minutes, until the ramen noodles are tender.

While the soup is cooking, preheat a small skillet on medium-high heat. Remove the stems of the shiitake mushrooms, then slice the caps. Add the mushrooms to the pan with the remaining 1 teaspoon of oil and cook for 2 to 3 minutes, stirring occasionally.

When you’re ready to serve, stir the lemon juice into the soup. If you’re a ginger lover, stir in a bit more ginger paste. To serve, divide the soup into bowls and top with the mushrooms, fresh cilantro, if using, and chili garlic sauce, if desired, for spicy heat.