Japanese Curry Ramen | Rachael Ray

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.