Ingredients
The following ingredients have 3 Servings
- 2 teaspoons ground cumin (a palmful)
- 2 teaspoons ground coriander (a palmful)
- 1 teaspoon ground turmeric
- 3 eggs
- 3 boneless
- skinless chicken breasts or 6 thighs
- Salt and pepper
- 2 tablespoons neutral oil
- 2 leeks
- trimmed
- dried and sliced
- 3 baby bok choy
- trimmed and thinly sliced
- 2 inches ginger root
- peeled and minced or grated
- 4 cloves garlic
- crushed and chopped or grated
- 1 inch fresh turmeric root
- peeled and grated or minced (optional—add only if not using ground turmeric in the curry spice blend)
- 3 tablespoons shoyu or Tamari soy sauce of choice
- 3 tablespoons white miso paste
- 2 quarts stock or chicken bone broth
- A handful of curry leaves (optional)
- One 9.5-ounce package ramen noodles (3 bundles)
- About 1 cup julienned carrots
- A few radishes
- cut into matchsticks
- 4 stacks shiso leaves or a couple cups of spinach
- shredded
- 2 cups mung bean sprouts
Instruction
- For the Curry Spice, toast and grind whole seeds or lightly toast ground spices
- Combine spices
- For the bowls, boil the eggs for 7 minutes then drain, crack and cool eggs in ice water, loosen shells and peel
- Heat a skillet over medium-high heat with 1 tablespoon oil, add chicken, season with salt and pepper and brown and just cook through 7 to 8 minutes, remove and rest
- Rub chicken with spice mixture
- Heat a soup pot over medium heat, add oil, 1 turn of the pan, add leeks, bok choy, ginger, garlic and turmeric (if using), soften for 2 minutes, add soy sauce and Miso paste and whisk in stock to combine, add curry leaves if using, simmer soup until ready to serve
- Bring water to boil for noodles
- Cook Ramen noodles to package directions
- Slice chicken on bias
- Arrange noodles in 3 bowls and then top using ¾ of soup, arrange the chicken, carrots, radishes, shiso or greens and bean spouts around the bowl
- Ladle the last of the soup over the arranged dish
- Halve eggs and set on top, serve with chopsticks and spoons
