Curry Ramen With White Miso Recipes

CURRY RAMEN WITH WHITE MISO

Curry Ramen with White Miso image

Rachael Ray makes her riff on takeout ramen with smoked chicken and a broth layered with ginger, miso and a blend of spices.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 tablespoon cumin seed, toasted or 1 teaspoon ground
1 tablespoon coriander seed, toasted or 1 teaspoon ground
1 tablespoon fenugreek seed, toasted or 1 teaspoon ground
1 tablespoon ground garam masala
1 teaspoon ground turmeric or 1 tablespoon fresh turmeric root, peeled and finely chopped
2 quarts chicken stock, brodo or bone broth and/or combined with or substitute mushroom or vegetable brodo or broth
3 healthy tablespoons white miso paste
2 inches fresh ginger root, thinly sliced and chopped or cut into thin matchsticks
4 cloves garlic, chopped
A handful of fresh curry leaves, optional
4 large eggs
2 large ears of corn, husked
Salt
1/2 pound rainbow or baby carrots, scrubbed, cut into 3-inch pieces and quartered lengthwise
1 bundle asparagus or rainbow asparagus, trimmed and cut on bias
1 bunch or bundle rainbow or green chard, stemmed and roughly chopped
12 ounces ramen noodles (four 3-ounce bundles) or thin spaghetti (see Cook's Note)
2 to 3 cups sliced smoked chicken or shredded or pulled rotisserie chicken or plant-based grilled chicken
A handful of rainbow radishes or red radishes, thinly sliced or cut into matchsticks
1/2 cup shiso leaves or cilantro and parsley combined, shredded
1 bunch scallions, thinly sliced or finely chopped
Sriracha or other hot sauce, to serve
Black garlic soy, shoyu or tamari, to serve

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

Miso ramen image

Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours - delicious

Provided by Tom Kerridge

Categories Dinner, Main course, Supper

Time 25m

Number Of Ingredients 16

Ingredients

5 tbsp miso paste
2 tbsp soy sauce
2.5cm piece ginger , grated
12 shiitake mushrooms
225g smoked tofu , cut into 4 slices
2 tbsp liquid aminos or tamari
250g soba noodles
16 ears baby corn
1 tbsp vegetable oil
8 baby pak choi
200g ready-to-eat beansprouts (if they're not labelled ready-to-eat, cook thoroughly until steaming hot throughout)
2 red chillies , finely sliced on an angle
2 spring onions , finely sliced on an angle
4 tbsp crispy seaweed
2 tbsp black sesame seeds
1 tbsp sesame oil , to finish

Steps:

Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
Add the baby corn to the miso broth and cook for a further 4 mins.
Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

Nutrition Facts : Calories 383 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.2 milligram of sodium

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