Miso Curry Ramen

🥘 Ingredients

• black pepper
• chicken cutlets
  24 oz
• chicken stock concentrate
  4 unit
• cooking oil
  13 tsp
• curry powder
  2 tbsp
• garlic-ginger scallion paste
  4 oz
• miso sauce concentrate
  4 unit
• panko breadcrumbs
  1 c
• ramen noodles
  9 oz
• salt
  4 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• sour cream
  3 tbsp
• sweet soy glaze
  1/2 c
• water
  3½ cups

🍳 Cookware

• large pot
• whisk
• plastic wrap
• meat mallet
• large pan

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens.

   scallions: 4 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pot , over medium-high heat. Add scallion whites, shredded carrots , garlic-ginger scallion paste , curry powder , and a pinch of salt . Cook, stirring occasionally, until mixture is aromatic and carrots have softened, 1-2 minutes. Add water (7 cups for 4 servings), miso sauce concentrate , and chicken stock concentrate ; whisk with a whisk to combine. Bring broth to a boil, then reduce heat to low. Stir in sweet soy glaze ; taste and season with salt if desired. Keep broth simmering over low heat.

   cooking oil: 1 tsp, shredded carrots: 8 oz, garlic-ginger scallion paste: 4 oz, curry powder: 2 tbsp, salt: 4 tsp, water: 3½ cups, miso sauce concentrate: 4 unit, chicken stock concentrate: 4 unit, sweet soy glaze: 1/2 c
3. 

   3

   Pat chicken cutlets dry with paper towels and place between two large pieces of plastic wrap . Pound with a meat mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and black pepper . TIP: If the chicken is already ½ inch thick, skip this part of the step. In a shallow dish, combine panko breadcrumbs and ½ tsp salt (1 tsp for 4 servings). Brush a thin layer of sour cream onto both sides of chicken. Working one piece at a time, press chicken into panko mixture, coating all over.

   chicken cutlets: 24 oz, black pepper, panko breadcrumbs: 1 c, sour cream: 3 tbsp
4. 

   4

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add chicken (for 4 servings, cook in batches). Cook until golden brown and chicken is cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. Transfer to a paper-towel-lined plate.

   cooking oil: 4 tbsp
5. 

   5

   Add ramen noodles to simmering broth and cook, stirring, until just tender, 3-4 minutes. Increase heat under broth if not simmering.

   ramen noodles: 9 oz
6. 

   6

   Slice chicken crosswise. Divide noodles and broth between bowls. Fan chicken over top. Garnish with scallion greens and sesame seeds . Serve.

   sesame seeds: 2 tbsp