Coconut curry ramen

Name: Coconut curry ramen
Total time: 1200 s
Yield: 2 large servings
Cuisine: American
Ingredients: 5 cloves garlic chopped; Small knob ginger chopped; Large yellow onion sliced; 5 dried shiitake (oriental store); 32 oz veg stock; 2 tsp pork flavor broth mix (oriental store); 3 tbsp yellow curry paste; Can unsweetened coconut cream (about 14oz); 1 tbsp miso paste; 1/2 tsp turmeric; 1 tbsp sesame oil; 3 red chiles sliced with seeds; Serve with:; Yellow corn; Bok choy; Sautéed shiitake mushroom; Bamboo shoots; Soft boiled egg; Green onion; 2 packs ramen noodles without seasoning packets

Chef Bryce @ChefBryce

Coconut curry ramen

Chef Bryce @ChefBryce

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Ingredients

20 min

2 large servings

5 clovesgarlic chopped
Small knob ginger chopped
Large yellow onion sliced
5dried shiitake (oriental store)
32 ozveg stock
2 tsppork flavor broth mix (oriental store)
3 tbspyellow curry paste
Canunsweetened coconut cream (about 14oz)
1 tbspmiso paste
1/2 tspturmeric
1 tbspsesame oil
3red chiles sliced with seeds
Serve with:
Yellow corn
Bok choy
Sautéed shiitake mushroom
Bamboo shoots
Soft boiled egg
Green onion
2 packsramen noodles without seasoning packets

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Steps

20 min

1

Heat a large pot over medium-high heat. Once hot, add oil, chiles, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
2

Add curry paste and sauté for 1-2 minutes more, stirring frequently. Then add vegetable stock,coconut cream, 2 tsp pork mix, turmeric, dried shiitake and stir to deglaze the bottom of the pan.
3

Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
4

Once the broth is where you want it strain all the vegetable out and add back to the pot and stove. Add miso paste and let it dissolve using a whisk on the heat for a few minutes.