Miso Red Curry Ramen Soup

It doesn’t get simpler or more delicious with this creamy miso red curry soup. Filled with mushrooms, broccoli and ramen noodles. Great for just about any night of the week…

Ingredients

Ingredients
Servings:
tbsp
Olive Oil
Yellow Onion
g
Mushrooms
g
Broccoli Rabe
Garlic Clove
cm
Fresh Ginger
tbsp
Red Curry Paste
ml
Chicken Broth
ml
Coconut Milk
can
tbsp
White Miso
g
Ramen Noodles
tbsp
Lime Juice
g
Fresh Coriander
Chicken
g
Boneless Chicken Breast
tsp
Sweet Smoked Paprika Powder
tsp
Garlic Powder
tbsp
Olive Oil
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Peel and chop the onion. Peel and grate the garlic and ginger. Clean and quarter the mushrooms. Wash and dry the broccoli. Wash the coriander, shake dry, pluck the leaves from the stems, and roughly chop.
  2. In a dutch-oven, heat up the olive oil over medium heat. Add the onions and cook for 2-3 minutes, until translucent.
  3. Stir in the garlic, ginger, mushrooms, and broccoli. Cook for 5 minutes then add the red curry paste. Cook until fragrant for about 1 minute.
  4. Add miso, chicken broth and coconut milk. Season with salt and pepper. Let the mixture come to a simmer for 5 minutes. Stir in lime juice and coriander.
  5. In the meantime, cook the noodles according to package instructions.
  6. Rinse the chicken breasts under cold water and pat dry. In a bowl mix the chicken breast with paprika, garlic, 2 tablespoons of olive oil, salt, and pepper. Mix till evenly coated.
  7. Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside.
  8. To serve, divide the noodles between the bowls and ladle over the soup. Add the chicken on top and garnish with more coriander.

Preparing In The Kitchen
  1. Peel and chop the onion. Peel and grate the garlic and ginger. Clean and quarter the mushrooms. Wash and dry the broccoli. Wash the coriander, shake dry, pluck the leaves from the stems, and roughly chop.
  2. In a dutch-oven, heat up the olive oil over medium heat. Add the onions and cook for 2-3 minutes, until translucent.
  3. Stir in the garlic, ginger, mushrooms, and broccoli. Cook for 5 minutes then add the red curry paste. Cook until fragrant for about 1 minute.
  4. Add miso, chicken broth and coconut milk. Season with salt and pepper. Let the mixture come to a simmer for 5 minutes. Stir in lime juice and coriander.
  5. In the meantime, cook the noodles according to package instructions.
  6. Rinse the chicken breasts under cold water and pat dry. In a bowl mix the chicken breast with paprika, garlic, 2 tablespoons of olive oil, salt, and pepper. Mix till evenly coated.
  7. Heat up a grilling pan over medium high heat and drizzle some olive oil. Grill the chicken on each side for ca. 5-8 minutes, until the chicken is cooked through. Remove from the grill and thinly slice the chicken and set aside.
  8. To serve, divide the noodles between the bowls and ladle over the soup. Add the chicken on top and garnish with more coriander.

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