Get ready to embark on a culinary adventure that will tantalize your taste buds! We’re diving into the world of Aomori City’s beloved local dish – Curry Miso Milk Ramen. It’s a unique blend of flavors and textures that will leave you craving for more.
This ain’t your average ramen, folks! It’s a symphony of sweet, spicy, and creamy goodness, all wrapped up in a warm, comforting embrace. Imagine a rich miso broth infused with the warmth of curry powder, all beautifully balanced with the delicate sweetness of milk. To top it off, a dollop of butter adds a touch of richness and indulgence.
A Delicious Twist on Tradition
While this dish is now a staple in Aomori, it actually has roots in Sapporo. Mr. Kiyoshi Satoh, a culinary visionary, took his love for Sapporo-style ramen and brought it to Aomori, creating this curry miso ramen masterpiece. His aim? To share his passion for this unique flavor combination beyond Hokkaido.
Let’s get down to the details! This curry miso milk ramen is traditionally made with cow’s milk, but we’re going vegan! We’ll be using soy milk and vegan ramen noodles. Don’t worry, the flavor is just as incredible!
The Vegan Twist
So, you’re ready to dive into this culinary adventure? Let’s gather our ingredients. We’ll need:
- Ramen noodles: We’re using Samurai ramen, but Ohsawa is another great choice.
- Bamboo shoots: Opt for the vacuum-sealed kind for convenience.
- Wakame seaweed: Just a little bit goes a long way.
- Sweetcorn: An optional addition that perfectly complements the butter.
- Kuzu powder: This is a thickening agent, essential if you’re using S&B curry powder.
Don’t forget to grab your soy milk, miso, curry powder, and vegan butter! You can find vegan butter at most grocery stores.
Bringing the Flavors Together
Let’s create magic in the kitchen! We’ll need two pots: one for boiling water and another for creating our divine soup.
- Warm up the soy milk in your soup pot.
- Add the miso and stir until it’s fully dissolved.
- Mix in the curry powder.
- If using S&B curry powder, whisk in a kuzu slurry.
- Steam the bamboo shoots and bean sprouts for a few minutes.
- Cook the ramen noodles in the boiling water.
While the noodles cook, let’s assemble our bowls of culinary perfection.
- Add a generous serving of the curry miso soy milk.
- Drain the noodles and add them to the soup.
- Top it off with bean sprouts, sweetcorn (optional), bamboo shoots, and a glorious dollop of vegan butter.
For an extra touch of magic, try adding sautéed king mushrooms. It’s a delicious vegan substitute for the traditional pork topping.
A Delicious Conclusion
I can’t wait for you to experience the deliciousness of this curry miso milk ramen! It’s a dish that will surprise and delight you with its unique blend of flavors and textures.
Don’t forget to give it a try and share your culinary adventures with me! You can find me on Instagram, where I shared this recipe and many other vegan delights. Happy cooking!
