Ingredients with Measurements:
- 4 packs of ramen noodles
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 4 cups chicken or vegetable broth
- 1 can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup shredded cooked chicken
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
3. Add curry powder and ground ginger. Stir for 1 minute until fragrant.
4. Pour in chicken or vegetable broth, coconut milk, soy sauce, and brown sugar. Bring to a boil.
5. Add sliced red bell pepper and mushrooms. Simmer for 5 minutes until vegetables are tender.
6. Add shredded cooked chicken and green onions. Simmer for another 2 minutes.
7. Season with salt and pepper to taste.
8. Divide cooked ramen noodles into soup bowls. Ladle curry broth over noodles.
9. Garnish with chopped green onions and sliced red bell pepper.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Use tofu instead of chicken for a vegetarian option.
- Use different vegetables such as carrots or bok choy.
- Use different types of noodles such as udon or soba.
Variations:
- Add a boiled egg as a topping.
- Use red curry paste instead of curry powder.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and tricks:
- Use low-sodium broth to control the saltiness of the dish.
- Adjust the amount of curry powder to your liking.
- Add more coconut milk for a creamier broth.
Storage instructions:
Store leftover curry ramen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat curry ramen in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve curry ramen in colorful soup bowls.
Garnishes:
Chopped green onions and sliced red bell pepper.
Pairings:
Serve with a side of steamed rice or a salad.
Suggested side dishes:
Steamed rice or a side salad.
Troubleshooting advice:
- If the broth is too thick, add more broth or water to thin it out.
- If the broth is too thin, simmer for a few more minutes to reduce it.
Food safety advice:
Make sure to cook chicken thoroughly to an internal temperature of 165°F.
Food history:
Ramen originated in China and was brought to Japan in the late 1800s. Curry ramen is a fusion dish that combines Japanese ramen with Indian curry flavors.
Flavor profiles:
Curry ramen has a spicy and savory flavor with a hint of sweetness from the coconut milk and brown sugar.
Serving suggestions:
Serve curry ramen as a main dish for lunch or dinner.
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