2 tablespoons oil1 onion, minced3 cloves garlic, minced1 tablespoon minced ginger1 tablespoon minced lemongrass1 tablespoon red curry paste3 tablespoons curry powder½ teaspoon turmeric1 13.5 ounce can coconut milk4 cups veggie stock3 tablespoons fish sauce (optional for vegetarians)1 teaspoon sugar8 ounces egg noodlessalt, to taste2 handfuls raw bean sprouts, washed and trimmedCilantro leaves, for garnish1 lime, cut into wedges
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.
1 oz (30 grams) kombu (dried kelp), about 20 square inches
2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup
Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds .
cooks’ notes:• If making stock for miso soup it is not necessary to save the kombu or katsuo bushi. • Stock keeps 4 days. Cool, uncovered, before chilling, covered.
2 stalks lemongrass, cut into thirds and smashed (optional)
8 cups cold water
1 sheet kombu, wiped with a damp cloth
2 tablespoons bonito flakes
1/2 cup mirin
1 cup shoyu (Japanese soy sauce)
2 tablespoons brown sugar
1 to 2 squirts sriracha, or pinch of red pepper flakes
Add mushrooms, carrots, onion, celery, garlic, ginger, and lemongrass (if using) into a large stock pot along with 8 cups of water. Bring to a boil, then turn down to a simmer. Add in kombu and bonito flakes, if using. Simmer stock for 2 to 3 hours.
Pour stock into a bowl through a fine mesh strainer. (I recommend reserving the mushy, cooked carrots for snacking.) Return stock to the pot.
Add in soy sauce, mirin, brown sugar, and Sriracha. Stir. Taste for seasoning: Add more soy sauce if you want it saltier, more Sriracha for spice, more brown sugar for sweetness. If the flavor is too strong, add in more water to dilute. Play around until you have a flavorful, balanced broth. Turn down the heat to keep it warm while you prepare your other ingredients.
For the ramen bowl:
1 packet extra-firm tofu, pressed of its moisture
1 tablespoon oil with high smoke point, like peanut
4 packets ramen or udon noodles, preferably fresh
Green onion, sliced
Boil a large pot of water with a pinch of salt. Cook eggs to desired doneness — I like mine cooked for 6 minutes so the yolk is nice and gooey in the middle. Remove eggs from water, keeping it simmering for ramen noodles. Cool eggs, peel, and drop gently into the broth while you prep the rest of your ingredients.
Slice drained tofu thinly. Heat oil in a wok or non-stick skillet until smoking, then layer in the tofu, making sure none are overlapping. Cook for a minute or two until brown on the underside, then flip and cook for another two minutes. Drain tofu on paper towels.
Drop noodles into boiling salted water and cook according to package directions. Drain.
Divide broth between four bowls, then divvy up noodles, eggs (I cut them in half before serving), and fried tofu into broth. Garnish with Thai basil, green onions, and squeezes of lime. Slurp away.
If you want an even heartier bowl of vegetarian ramen, consider adding roasted vegetables like sweet potatoes, eggplant, or tomatoes. Cube them, then roast in a 425° F oven with salt and pepper until wrinkled, soft, and caramelized, then add to broth. Makes 4 generous servings
2 cups onions; sliced
2 tablespoon butter
4 cups stock
1/2 cup rice
salt and pepper
Sautée the onions in the butter until tender. Add the rice and the 4 cups of stock with salt and pepper to taste. Simmer for 20 minutes then cool, puree, and freeze for later use. A blender is FAR superior in this endeavor. A food processor leaves it too chunky.
Another 4 cups of another liquid, milk, stock, cooking liquid, etc. will be needed to properly reconstitute the base to a soup consistency.
Add whatever turns you on to flavor it. …mushrooms, ham, cooked greens, etc. and even brussle sprouts.
NOTE: Blake made the Brussels sprout soup as reported but discovered something else along the way. I.e, the soup base is some pretty darned good stuff all by itself. It tastes suspiciously like a good risotto but far simpler to make.
Blake used the onion/rice soup base….about two cups, sautéed 18-20 sprouts till they got some good color. I cooled and quartered them and put them back in the pot with about two slices of crumbled bacon. I thinned it with as much milk as necessary and adjusted the salt and pepper. It is definitely a winner.