Ramen Curry

RAMEN Curry is a fusion of Japanese and Indian flavours - two very popular Asian cuisines. The rich broth is a dance of smoky, umami, and spicy notes. Be sure to add it to your meal planners to keep your weekly meal interesting and extra nutritious.

Ingredients:

Dashi:

4 - 5 dried shataki mushrooms

a piece of dried kelp

900ml of water

15g, 5 - 6 garlic cloves

90g onions

24g ginger

13g turmeric

280ml water

25g, 2 tbsps sesame seeds

3 tbsp extra virgin olive oil

½ tbsp ground cumin

¼ tsp ground cinnamon

½ a tsp ground allspice

½ tbsp ground fennel seed,

2 tsps ground coriander seed

½ tbsp smoked paprika powder

½ tbsp + ¼ tsp coarse Himalayan salt

½ tbsp ground black pepper corns

1 tsp crushed red pepper flakes

520ml of dashi

530ml of water

31g red miso paste

Toppings:

blanched bokchoy, sliced radish, nori sheets, scallions, black sesame seeds

Directions:

1. Add the onions, garlic, turmeric, ginger, and 280ml water to a blender and finely pulverize the contents. Then add in the sesame seeds and coarsely pulverize them and set the contents aside.

2. On medium heat, add the olive oil and spices to the stock pot and let the spices bloom for about 1 to 2 minutes.

3. Add the blended goods the pot and stir immediately to minimize spattering then rinse the blender with 530ml water and add to the pot together with 520ml of strained dashi, the mushrooms and kelp.

4. Bring to a boil and remove the kelp to prevent the soup from going bitter.

5. Stir in the miso paste, simmer the stock for 10 minutes, taste to adjust seasonings and turn off heat. Serve the soup with noodles cooked according to package instructions, and finish off with your favorite toppings.