- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
- 1 inch piece ginger root, grated
- 1 tablespoon curry powder
- ½ teaspoon garam masala
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon chili garlic sauce
- 1 teaspoon tomato paste
- 3-4 cups chicken, vegetable, or seafood stock
- ¾ cups coconut milk
- 3-4 packs dry ramen noodles - discard seasoning packets or use them to flavor popcorn
- 2 small bok choy, halved
- ½ cup julienned radish
- ½ cup coarsely shredded carrot
- 1 cup finely chopped red or purple cabbage
- 1 small bunch cilantro, coarsely chopped or torn
- 1 cup chopped, cooked chicken - optional
- 6-9 tempura shrimp - optional
- 2-3 tablespoons chili crisp
- 2-3 teaspoons preferred ramen sprinkle - I use furikake, everything bagel seasoning, or something similar
In a large sauté pan or dutch oven over medium heat, add the oil. Once hot, add the garlic and ginger and sauté for 30 seconds. Add the spices (curry powder through black pepper), chili garlic sauce, and tomato paste. Stir everything together and make a paste with the ingredients. Cook for another 30 seconds, being careful not to burn them.
Add the stock of your choice and coconut milk; stir well to combine with the paste in the pan. Reduce the heat to a simmer. Add the dry ramen noodles. As the noodles soften, break them apart. Cook for 8-10 minutes. During the last 5 minutes, add the bok choy.
Once finished, add some noodles and broth to a serving bowl. Add the raw vegetable, cooked protein, and condiment toppings on top of each bowl as desired. Serve hot.
- Yields: 3-4 servings
- Preparation Time: 15 minutes (not counting the vegetable and protein toppings prep time, which can happen in advance and will take 20-40 minutes depending on your choices)