Rach Makes Johns Favorite Japanese Curry Ramen Bowls Recipes

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RACH MAKES JOHN'S FAVORITE: JAPANESE CURRY RAMEN BOWLS



Rach Makes John's Favorite: Japanese Curry Ramen Bowls image

These ramen bowls come with a warning from Rach: "Don't freak out!" Adjust add-ins to taste, as this recipe is way easier and faster than it looks.

Provided by Rachael Ray

Number Of Ingredients 30

2 teaspoons ground cumin (a palmful)
2 teaspoons ground coriander (a palmful)
1 teaspoon ground turmeric
3 eggs
3 boneless
skinless chicken breasts or 6 thighs
Salt and pepper
2 tablespoons neutral oil
2 leeks
trimmed
dried and sliced
3 baby bok choy
trimmed and thinly sliced
2 inches ginger root
peeled and minced or grated
4 cloves garlic
crushed and chopped or grated
1 inch fresh turmeric root
peeled and grated or minced (optional-add only if not using ground turmeric in the curry spice blend)
3 tablespoons shoyu or Tamari soy sauce of choice
3 tablespoons white miso paste
2 quarts stock or chicken bone broth
A handful of curry leaves (optional)
One 9.5-ounce package ramen noodles (3 bundles)
About 1 cup julienned carrots
A few radishes
cut into matchsticks
4 stacks shiso leaves or a couple cups of spinach
shredded
2 cups mung bean sprouts

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

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