Curry Ramen

Curry ramen is one of the many types of ramen that you can find in Japan. Here is my version of curry ramen, using my recipe for curry roux blocks.

Servings 6

Author Rachael Hutchings, www.lafujimama.com

1 small yellow onion, thinly sliced vertically (end to end)
1/2 curry roux recipe (3.25 ounces/92 grams)
6 cups vegetable stock (or broth made with bouillon of choice)
2 carrots, peeled and cut into bite-sized pieces
2 large yellow potatoes, peeled and cut into bite-sized pieces
4 ounces crimini mushrooms, cut into quarters
1 cup soy curls, broken into small 1/2-inch pieces and rehydrated in 1 cup of broth (you can substitute 2 cups of your protein of choice)
2 baby bok choy, sliced crosswise into 1/2-inch thick slices--separate the thick stem pieces and greens into 2 different piles
12 ounces dried ramen noodles, cooked according to package directions
Toppings (optional): toasted sesame seeds, thinly sliced green onions, thinly sliced takuan (pickled daikon radish)

Preheat a wok, or large pot, over medium-high heat. Add the onions and dry saute, adding a splash of water as needed to prevent burning, until the onions have softened.
Add the curry roux with a bit of the vegetable stock, and stir to break it up and coat the onions.
Add the carrots, potatoes, mushrooms, and soy curls. Toss them to get them coated in the curry roux.
Add the rest of the vegetable stock and stir everything together. Bring the curry to a simmer, then cover the wok or pot, and reduce the heat to maintain a simmer (not an active boil). Cook for 10 minutes.
Add the pile of baby bok choy thick stem pieces to the curry. Recover the wok/pot and cook for an additional 5 minutes.
Add the pile of baby bok choy greens and cook for 1 minute.
Separate the cooked ramen noodles between bowls and ladle the curry over the noodles. Add any desired toppings. Serve immediately.