Curried brisket ramen

What's in it

13 parts read from its 21 ingredient lines, its title and its method.

Broth base

• Coconut milk “400g can coconut milk (with more than 50% coconut solids), chilled”

Tare and seasoning

• Soy sauce (shoyu) “2 tbsp light soy sauce”
• Curry roux, powder or paste “2 tbsp medium curry powder”

Noodles

• Fresh ramen noodles “170-200g frozen or fresh ramen noodles per person”

Toppings

• Beef “800g brisket joint”
• Boiled or soft egg “½ boiled egg per person”
• Nori “1-2 nori sheets per person”
• Scallion or negi “2 spring onions white and green parts separated, white parts finely chopped, green parts sliced on an angle”
• Sweet corn “20g sweetcorn per person”
• Bok choy “handful of quick-to-cook greens per person (we used pak choi)”
• Sesame seeds “toasted sesame seeds (optional)”
• Tomato “2-3 medium tomatoes (around 150g), halved”

How it is served

• Served in soup from the method

Against the usual Curry

It has 1 of the 1 parts of the usual Curry ramen: curry roux, powder or paste.

Less usual for the style: beef (in 15% of Curry recipes), nori (in 5% of Curry recipes), sweet corn (in 10% of Curry recipes), bok choy (in 21% of Curry recipes) and tomato (in 10% of Curry recipes).

Ramen in a broth seasoned with curry, from Japanese curry roux, curry powder or, in the many fusion versions, a curry paste and coconut milk.