Curry Ramen With White Miso Recipes

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.

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.

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.