Ingredients with Measurements:
- 4 packs of ramen noodles
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 2 tablespoons miso paste
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup chopped bok choy
- 1/4 cup chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Add the red curry paste and miso paste and stir until combined.
4. Pour in the vegetable broth, coconut milk, soy sauce, rice vinegar, and brown sugar. Stir well to combine.
5. Add the mushrooms, carrots, and bell peppers to the pot. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes, or until the vegetables are tender.
6. Add the bok choy and green onions to the pot and stir until wilted.
7. Season with salt and pepper to taste.
8. Divide the cooked ramen noodles among soup bowls.
9. Ladle the miso curry broth over the noodles.
10. Garnish with additional green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 470
Fat: 17g
Carbohydrates: 67g
Protein: 11g
Sodium: 1,200mg
Fiber: 6g
Sugar: 12g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Shrimp, chicken, or tofu can be added for additional protein.
- Any vegetables of your choice can be used.
Variations:
- Add a boiled egg for a protein boost.
- Add a tablespoon of peanut butter for a nutty flavor.
- Use udon noodles instead of ramen noodles.
Tips and tricks:
- Make sure to sauté the onion, garlic, and ginger until fragrant to release their flavors.
- Adjust the amount of curry paste and miso paste to your liking.
- Add more or less vegetables depending on your preference.
Storage instructions:
- Store any leftover miso curry ramen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the miso curry ramen in a pot over medium heat until heated through.
Presentation ideas:
- Serve the miso curry ramen in a deep soup bowl.
- Garnish with additional green onions and sesame seeds.
Garnishes:
- Green onions
- Sesame seeds
- Chili flakes
Pairings:
- Serve with a side of steamed rice or a salad.
Suggested side dishes:
- Edamame
- Gyoza
- Seaweed salad
Troubleshooting advice:
- If the broth is too thick, add more vegetable broth or water to thin it out.
- If the broth is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the vegetables until tender to avoid any foodborne illnesses.
Food history:
- Ramen originated in China and was brought to Japan in the late 1800s. It quickly became a popular dish in Japan and has since spread worldwide.
Flavor profiles:
- The miso curry broth is savory and slightly spicy with a hint of sweetness from the brown sugar. The vegetables add a fresh and crunchy texture to the dish.
Serving suggestions:
- Serve the miso curry ramen as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese