CURRY RAMEN WITH WHITE MISO
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
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.
COCONUT-MISO SALMON CURRY
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, curries, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
- Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
- Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams
MISO RAMEN
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
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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SPICY CURRY RAMEN WITH TOFU AND VEGGIES
From littlespicejar.com
4.9/5 (9)Category Comfort FoodsServings 4Total Time 50 mins
- CURRY RAMEN: Heat the oil in a large pot over medium high heat. Add the shallot and sauté for 2-3 minutes or until they turn translucent. Add the red curry paste, white miso paste, sambal oelek, garlic, ginger, brown sugar, sesame oil, and ¼ cup of water and allow the paste to cook for 4-5 minutes or until it starts to thicken. Remove 2 tablespoons of the paste to a small bowl. Add the broth and coconut milk let it come to a gentle rolling simmer before turning the heat to low and letting it simmer for 20 minutes. Prepare ingredients for bowl in the meantime.
- TOFU: press as much water out of the tofu as you can using tea towels or paper napkins. Dice tofu into small cubes. Place in zip-top bag along with cornstarch and a pinch of salt. Zip the bag and shake until the tofu is evenly coated. Heat a skillet over medium high heat with the oil. Add the tofu pieces and cook for 4-5 minutes or until the tofu starts developing color. Add the reserved paste and stir to combine. You may need 1-2 tablespoons of water to help coat the tofu if your paste is on the thicker side. Let cook for 2-3 minutes or until paste adheres to tofu.
- EGGS, RAMEN, VEGGIES: Prepare the ramen and the mushrooms according to package directions and divide them into serving bowls. In a medium bowl, prepare an ice bath with lots of ice and water. Heat a large pot of water to a gentle simmer. Add the bok choy and allow to cook for 30 seconds or until the greens turn more vibrant. Place bok choy in the ice bath. Remove bok choy to serving bowls when cooled. Making sure the pot of water is set to a gentle simmer, add the eggs one at a time gently lowering them with a slotted spoon. Let cook for 5-6 minutes and remove to the prepared ice bath for several minutes. Check the curry base for seasonings. If it's too thick, add more broth to preference.
- SERVING: Ladle the soup onto the noodles, bok choy, and mushrooms. Top with tofu. Peel the eggs gently. Place the whole egg on the bowl and gently slice and open with a knife. Top with chopped cilantro, scallions, sesame seeds and oil as desired.
THE BEST SPICY MISO RAMEN - MINISTRY OF CURRY
From ministryofcurry.com
4.8/5 (49)Calories 474 per servingCategory Brunch, Dinner, Entree, Lunch
- Heat 1 tablespoon of oil on a dutch oven or a large pot. Add half of the garlic and saute for 30 seconds on medium heat. Add bok choy and saute for 2 to 3 minutes. Take out the bok choy and reserve.
- In the same pan add 1 tablespoon of oil and mushrooms. Cook on medium heat until the mushrooms are soft about 3 to 4 minutes stirring frequently. Take out the mushrooms and reserve.
- Add remaining oil, ginger, and garlic paste. Saute for a minute or until fragrant. Add chili garlic sauce and broth. Bring to a rolling boil.
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