Umami, also known as “savory taste” is one of the five basic tastes that are recognized by the little taste buds that cover our tongues. Different taste buds on different areas of our tongues taste and respond to only one type of flavor, each:  sourness, bitterness, saltiness, sweetness. But the taste buds that recognize the umami taste are spread throughout the tongue.

I can barely wait until I have all of the ingredients to prepare this recipe. Only then will I know if I am greeting an old friend, or taking myself on a whole new culinary adventure. Either way, a recipe this good-looking is bound to be a taste treat.

 

INGREDIENTS

1 Tbsp. vegetable oil

1 red bell pepper, thinly sliced then diced into 1½-inch pieces

1 cup matchstick carrots

4 green onions, divided, sliced

1 Tbsp. Thai green curry paste

4 cups water

1 14-oz. can light coconut milk

1 Tbsp. fish sauce

2 (3.53-oz.) pkgs. Nissin RAOH Umami Tonkotsu Flavor

10 oz. cooked chicken breast, shredded (from 1 lb. raw, once cooked it reduces to 10 oz.)

1 Tbsp. fresh lime juice

½ cup roughly chopped cilantro, divided

Unsalted peanuts and sesame seeds for topping (optional)

 

INSTRUCTIONS

Heat oil in a large pot over medium-high heat, Add bell pepper, carrots and 3 of the green onions. Sauté 1 minute then add Thai green curry paste and sauté 1 minute longer.

Stir in water and coconut milk and fish sauce and bring mixture to a boil. Add in ramen, cover pot and boil 4 minutes, stirring once halfway through.

Meanwhile add seasoning packets (see Quick Tip) from ramen to a bowl. Ladle out 1 cup of the water mixture from soup and stir into seasoning in bowl then return to pot.

Stir in shredded chicken, lime juice and ¼ cup of the cilantro.

Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.

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Quick Tip:  If you don’t like the idea of using the little flavor packets that come with the ramen noodles, because they contain enough sodium to kill 4 horses, just use a teaspoon each of garlic powder, onion powder, spicy curry powder, sesame oil, soy sauce, ½ teaspoon of ginger, ½ teaspoon of salt and ¼ teaspoon of crushed red pepper flakes.  Tonkotsu is a pork-flavoring, which is sensed by your umami taste buds. If you can find pork bouillon you could add some of that. If not, chicken can be an acceptable substitute.

Recipe and image courtesy of Jaclyn at Cooking Classy