https://www.copymethat.com/r/rxH1aopcn/japanese-curry-ramen-recipe-from-rachael/
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2IHQdJH
rxH1aopcn
2024-05-12 00:07:40
Japanese Curry Ramen Recipe from Rachael Ray
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Ingredients
- subheading: For the Curry Spice:
- subheading: 2 teaspoons ground cumin (a palmful):
- subheading: 2 teaspoons ground coriander (a palmful):
- subheading: 1 teaspoon ground turmeric:
- subheading: For the bowls:
- subheading: 3 eggs:
- subheading: 3 boneless, skinless chicken breasts or 6 thighs:
- subheading: Salt and pepper:
- subheading: 2 tablespoons neutral oil:
- subheading: 2 leeks, trimmed, dried and sliced:
- subheading: 3 baby bok choy, trimmed and thinly sliced:
- subheading: 2 inches ginger root, peeled and minced or grated:
- subheading: 4 cloves garlic, crushed and chopped or grated:
- subheading: 1 inch fresh turmeric root, peeled and grated or minced (optional-add only if not using ground turmeric in the curry spice blend):
- subheading: 3 tablespoons shoyu or Tamari soy sauce of choice:
- subheading: 3 tablespoons white miso paste:
- subheading: 2 quarts stock or chicken bone broth:
- subheading: A handful of curry leaves (optional):
- subheading: One 9.5-ounce package ramen noodles (3 bundles):
- subheading: About 1 cup julienned carrots:
- subheading: A few radishes, cut into matchsticks:
- subheading: 4 stacks shiso leaves or a couple cups of spinach, shredded:
- subheading: 2 cups mung bean sprouts:
Steps
Directions at rachaelrayshow.com
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