A curried dashi broth topped with chicken, menma and spinach.
I am a big fan of any type of curry; Indian, Chinese, Japanese, Indonesian…the list is endless. So combining ramen noodles with a classic Japanese curry roux is always going to be a winner in my books. Again this is inspired by a dish I had in Shoryu in London, but their dish had kara-aage fried chicken, which tasted amazing, but not the healthiest option. Here I have replaced it with sticky soy chicken.
500ml dashi stock
1 tbsp. groundnut oil
2 shallots, finely chopped
1 tbsp. Shaoxing rice wine
2 blocks of Japanese curry roux
500ml chicken stock
½ tbsp. light soy sauce
2 packs ‘straight to wok’ ramen noodles or equivalent in dried
One batch of sticky soy chicken
One batch of seasoned bamboo shoots
2 spring onion, white parts shredded and green parts sliced
A large handful of spinach
- In a wok, heat the oil and stir fry the shallot until soft and slightly transparent, about five minutes.
- Add the dashi and rice wine and bring to the boil. When boiling, reduce the heat to low and add the curry roux blocks. Stir to melt. They will cause the broth to thicken up slightly.
- Add the chicken stock and soy sauce. Leave the broth to simmer whilst you prepare everything else.
- Add the spinach to a saucepan of boiling salted water and cook for a few minutes until wilted. Drain well, squeezing out the excess water and keep warm.
- Prepare the beansprout salad and menma.
- Prepare the ramen noodles as per pack instructions. When cooked, drain in a colander, moving the colander from side to side to remove any excess water trapped in the noodles.
- Serve the noodles in your serving bowls and ladle over the curry broth. Arrange the toppings over the noodles and serve.