Curry Ramen With White Miso Recipes

RACH MAKES JOHN'S FAVORITE: JAPANESE CURRY RAMEN BOWLS

Steps:

• For the Curry Spice, toast and grind whole seeds or lightly toast ground spices
• Combine spices
• For the bowls, boil the eggs for 7 minutes then drain, crack and cool eggs in ice water, loosen shells and peel
• Heat a skillet over medium-high heat with 1 tablespoon oil, add chicken, season with salt and pepper and brown and just cook through 7 to 8 minutes, remove and rest
• Rub chicken with spice mixture
• Heat a soup pot over medium heat, add oil, 1 turn of the pan, add leeks, bok choy, ginger, garlic and turmeric (if using), soften for 2 minutes, add soy sauce and Miso paste and whisk in stock to combine, add curry leaves if using, simmer soup until ready to serve
• Bring water to boil for noodles
• Cook Ramen noodles to package directions
• Slice chicken on bias
• Arrange noodles in 3 bowls and then top using ¾ of soup, arrange the chicken, carrots, radishes, shiso or greens and bean spouts around the bowl
• Ladle the last of the soup over the arranged dish
• Halve eggs and set on top, serve with chopsticks and spoons

CURRY RAMEN WITH WHITE MISO

Steps:

• Place a large pot of water on to boil for ramen (see Cook's Note).
• Grind cumin seeds, coriander seeds and fenugreek in small spice mill. Mix in garam masala and ground turmeric (if fresh not available).
• Heat stock or broth over medium high-heat with white miso paste, fresh turmeric (if using), ginger, garlic, curry leaves (if using) and spice blend. Bring to a low boil and reduce heat to simmer.
• Place eggs in small pot and cover with water. Bring to boil, remove from heat, cover and let stand for 6 1/2 minutes. Drain the eggs, crack the shells and soak in cold water a few minutes to loosen. Peel eggs and reserve.
• Heat a large deep skillet with a few inches of water to a boil over high heat. Fill a large bowl with ice and cold water. Line a large platter or tray with a kitchen towel.
• Cut corn from cob in large bowl to collect the kernels as you scrape them.
• Add salt to the boiling water in the skillet. Blanch vegetables in batches, about 3 minutes for the carrots, 2 minutes for the asparagus and 30 seconds for the Swiss chard and corn. Remove the vegetables with large spider and transfer to the bowl of ice water. When cool, transfer with the spider to the kitchen towel-lined tray.
• Cook the ramen in the pot of boiling water 4 minutes or 6 to 7 minutes for pasta in water with baking soda (see Cook's Note) and drain.
• Arrange in a bowl: Ramen, small piles or bundles of corn, asparagus, chard, carrots and chicken. Top with radishes, shiso leaves and scallions in the center and arrange a halved egg alongside the chicken. Ladle the ramen broth over top carefully to heat the ingredients and distribute the broth.
• Serve with hot sauce and black garlic soy, shoyu or tamari to add to noodles to your taste.

MISO RAMEN JAPANESE SOUP

Steps:

• Gather the ingredients.
• Heat canola oil in a large deep skillet or a wok over medium heat. Add garlic, minced ginger, and ground pork to the skillet and sauté until pork is done, about 5 minutes.
• Add carrot, bean sprouts, and cabbage to skillet with meat, and sauté together for a few minutes until vegetables are tender.
• Pour warm water into the skillet. Season with chicken bouillon powder or chicken base, sugar, and soy sauce, and bring the soup to a boil.
• Turn down the heat to low and melt miso paste in the soup. Add sesame oil and then turn off the heat.
• In the meantime, prepare noodles. Boil water in a large pot. Put chukamen or ramen noodles into boiling water and cook for a few minutes, until noodles are al dente , or reach desired firmness. Drain noodles well and serve in 2 deep soup noodle bowls.
• Pour the hot miso soup mixture with pork and vegetables over the noodles. Add optional garnishes, as desired.