CURRY RAMEN WITH WHITE MISO

Curry Ramen with White Miso image

Rachael Ray makes her riff on takeout ramen with smoked chicken and a broth layered with ginger, miso and a blend of spices.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 tablespoon cumin seed, toasted or 1 teaspoon ground
1 tablespoon coriander seed, toasted or 1 teaspoon ground
1 tablespoon fenugreek seed, toasted or 1 teaspoon ground
1 tablespoon ground garam masala
1 teaspoon ground turmeric or 1 tablespoon fresh turmeric root, peeled and finely chopped
2 quarts chicken stock, brodo or bone broth and/or combined with or substitute mushroom or vegetable brodo or broth
3 healthy tablespoons white miso paste
2 inches fresh ginger root, thinly sliced and chopped or cut into thin matchsticks
4 cloves garlic, chopped
A handful of fresh curry leaves, optional
4 large eggs
2 large ears of corn, husked
Salt
1/2 pound rainbow or baby carrots, scrubbed, cut into 3-inch pieces and quartered lengthwise
1 bundle asparagus or rainbow asparagus, trimmed and cut on bias
1 bunch or bundle rainbow or green chard, stemmed and roughly chopped
12 ounces ramen noodles (four 3-ounce bundles) or thin spaghetti (see Cook's Note)
2 to 3 cups sliced smoked chicken or shredded or pulled rotisserie chicken or plant-based grilled chicken
A handful of rainbow radishes or red radishes, thinly sliced or cut into matchsticks
1/2 cup shiso leaves or cilantro and parsley combined, shredded
1 bunch scallions, thinly sliced or finely chopped
Sriracha or other hot sauce, to serve
Black garlic soy, shoyu or tamari, to serve

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.