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Japanese Curry Ramen Recipe from Rachael Ray
  • For the Curry Spice:
  • 2 teaspoons ground cumin (a palmful)
  • 2 teaspoons ground coriander (a palmful)
  • 1 teaspoon ground turmeric
  • For the bowls:
  • 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
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