at home
noodles
asian
chicken
curry
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Japanese Curry Ramen | Rachael Ray

How To Make Japanese Curry Ramen | Rachael Ray

The MOST Adorable Christmas Cupcakes + Downton Abbey's Hugh Bonn…

Jessica Biel Got To Work With Her Husband Justin Timberlake on H…

How to Make Turkey Roulade with Andouille-Cornbread Stuffing and…

How to Make Leftover Cranberry Sauce Thumbprint Cookies

Jessica Biel on Renewing Wedding Vows With Justin Timberlake Aft…

How to Make Homemade Apple Cider Vinegar

How to Make Turkey Soup with Ricotta Dumplings Using Tday Leftov…

Pumpkin Popper Mac 'n' Cheese + Time-Saving Mashed Potatoes

Tday Leftovers Meal + Quick Dessert Using Leftovers

12-Time Hallmark Christmas Movie Star Lacey Chabert Shares HER F…

A Turkey-Shaped Jell-O Centerpiece—With Eggnog + Rum Layer!

You Can Buy Clothes Straight From Stacy London’s Wardrobe—Here's…

Yes, Fans Still Stop "Mean Girls" Star Lacey Chabert to Say "Tha…

How to Make Italian Rolled Turkey Breast with Spinach and Ricott…

How to Make Cauliflower Steaks with Rosemary Brown Butter and Ca…

Emeril's Tday + Jessica Biel Shares Her Thanksgiving Plans

Actor Jimmy Smits on Getting the Police Point of View on His New…

"East New York" Actor Jimmy Smits Confesses He Doesn't Like Proc…

How to Make Gingerbread Spice Cake with Cream Cheese Icing + Cra…

These ramen bowls come with a warning from Rach: "Don't freak out!" Adjust any add-ins to taste, as this recipe is way easier and faster than it looks.

They also happen to be John's favorite on "Make-Your-Own-Takeout" night.

Want more ramen recipes? Check out this easy Ramen Carbonara and Ramen Noodle Slaw.

Ingredients

For the Curry Spice:
  • 2 teaspoons ground cumin (a palmful)
  • 2 teaspoons ground coriander (a palmful)
  • 1 teaspoon ground turmeric 
For the bowls:
  • 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 

Yield

Serves: 3

Preparation

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.