Spicy Curry Ramen Broth & Corn Miso Butter Broth, Trendy Fusion Duo

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• 4 servings Fresh or dried ramen noodles
• 1.5 liters Free-range chicken broth
• 100 grams Japanese curry powder (curry roux block)
• 200 ml Thick coconut milk
• 1 Onion, minced
• 1 Carrot, diced
• 5 Red bird's eye chilies, sliced
• 1 tsp Chili powder (togarashi/chili powder)
• 4 clove Garlic, minced
• 2 inch piece Ginger, bruised
• 3 tbsp White miso paste
• 40 grams Unsalted butter
• 200 grams Sweet corn kernels, boiled
• 150 ml Full-cream milk
• 1 liter Chicken broth for miso butter broth
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 300 grams Seasoned shredded chicken (simple chashu)
• 4 Soft-boiled eggs (ajitama)
• 2 stalk Green onion, thinly sliced
• 4 sheet Nori sheets
• 100 grams Bamboo shoots or bean sprouts, blanched
• to taste Salt and sugar

👩‍🍳 Instructions

1. 1 Prepare the ajitama eggs: boil the eggs for 6.5 minutes, soak in ice water, peel, then soak in a mixture of soy sauce, a little sugar, and water for at least 2 hours or overnight in the fridge.
2. 2 For the spicy curry broth: sauté the onion, garlic, and ginger with a little oil until fragrant and the onion has softened.
3. 3 Add the carrot and bird's eye chilies, sauté briefly, then pour in the chicken broth. Bring to a boil until the carrot is tender, about 10 minutes.
4. 4 Add the curry roux block, stir until completely dissolved, then pour in the coconut milk and chili powder. Cook over low heat, stirring occasionally so the coconut milk doesn't split, for about 10 minutes. Adjust the taste with salt and sugar.
5. 5 For the corn miso butter broth: bring the chicken broth to a boil, add the boiled corn kernels, and cook for 5 minutes until the corn's aroma comes out.
6. 6 Dissolve the white miso paste with a little hot broth in a separate bowl so it doesn't clump, then add it into the broth pot.
7. 7 Add the milk, soy sauce, and sesame oil, and stir well. Cook over low heat, making sure it doesn't come to a hard boil so the miso doesn't turn bitter.
8. 8 Turn off the heat, add the unsalted butter, and stir until melted and the broth feels creamy and glossy.
9. 9 Boil the ramen noodles according to the package instructions until al dente, then drain well.
10. 10 Arrange the noodles in serving bowls, then pour one of the broths (spicy curry or corn miso butter) over them.
11. 11 Arrange the toppings: shredded chicken, halved ajitama egg, bamboo shoots/bean sprouts, green onion, and nori on top of the noodles. Serve immediately while hot.

💡 Tips

📊 Nutrition Facts / serving

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