Entrée: Japan – ラクサ ▶ Rakusa (Spicy Coconut Noodle Soup)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

1 piece kombu (dried kelp), 4 in (10 cm)
6 cups (1.4 L) water
1 cup (15 g) dried bonito flakes (katsuobushi)
1 can (14 fl oz / 400 ml) full-fat coconut milk
2 tbsp (30 ml) white miso
2 tbsp (30 ml) sake
1 tbsp (15 ml) mirin
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) sesame oil
3 shallots, peeled
4 cloves garlic
2 stalks lemongrass (white part only), chopped
1 thumb (about 1 oz / 25 g) fresh ginger, peeled
1 thumb (about 0.7 oz / 20 g) galangal or extra ginger if unavailable
4–6 red chilies, seeded if desired
1 tbsp (6 g) coriander seeds, toasted
1/2 tbsp (3 g) cumin seeds, toasted
1 tsp (2 g) turmeric powder or 1 in (2.5 cm) fresh turmeric
1 tsp (6 g) shrimp paste (belacan) or 1 tsp (15 ml) miso for vegetarian
2 tbsp (30 ml) neutral oil (vegetable or canola) for frying paste
14 oz (400 g) fresh ramen noodles (or dried if unavailable)
10.5 oz (300 g) pork belly or pork shoulder, thinly sliced (for chashu-style) OR 10.5 oz (300 g) firm tofu, pressed and sliced for vegetarian
8 medium shrimp, about 3 oz (80 g), peeled and deveined (optional)
1 cup (70 g) shiitake mushrooms, stems removed, sliced
2 cups (150 g) bean sprouts, rinsed
4 soft-boiled eggs (cook 6–7 minutes, then ice bath)
2 green onions, thinly sliced
1/2 cup (15 g) chopped cilantro (coriander leaves)
1 sheet nori, cut into strips
1 lime, cut into wedges
Pickled ginger or beni shoga (optional)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) vegetable oil (for cooking proteins/vegetables)
Fried shallots or garlic (optional)
Chili oil or rayu (optional)

Instructions

1. Make the dashi broth: Put kombu and 6 cups water in a pot and let sit 30 minutes (or longer for deeper flavor). Heat over medium until just before boiling, remove kombu, add bonito flakes, bring to a gentle simmer for 1–2 minutes then remove from heat and let steep 5 minutes. Strain and return liquid to a clean pot.
2. Prepare the laksa-style spice paste: In a dry skillet over medium heat, toast coriander and cumin seeds until aromatic (about 1–2 minutes). Grind toasted seeds in a spice grinder or mortar and pestle. In a blender or food processor add shallots, garlic, lemongrass, ginger, galangal (or extra ginger), red chilies, toasted ground seeds, turmeric, and shrimp paste (or miso). Blend to a relatively smooth paste, adding 1–2 tablespoons water if needed.
3. Cook the spice paste: Heat 2 tablespoons neutral oil in a saucepan over medium heat. Add the blended paste and sauté, stirring, until fragrant and oil separates from the paste, about 4–6 minutes. Be careful not to burn. Add this paste to the strained dashi broth.
4. Build the laksa broth with Japanese elements: To the pot with dashi and spice paste, add coconut milk, 2 tablespoons sake, 1 tablespoon mirin, 1 tablespoon soy sauce, 2 tablespoons white miso (dissolved in a little warm broth first), and 1 teaspoon sesame oil. Stir and simmer gently 8–10 minutes to marry flavors. Taste and adjust salt/soy or a little sugar if needed. Keep warm but do not boil vigorously once coconut milk and miso are added.
5. Prepare proteins and toppings while broth simmers: For pork chashu-style slices — in a hot skillet, add 1 tablespoon vegetable oil and sear thin pork slices quickly on both sides. Remove and simmer briefly in a small saucepan with 2 tablespoons soy, 1 tablespoon mirin, 1 tablespoon sake and 1/4 cup water for 6–8 minutes until just cooked and flavored. Alternatively, pan-fry tofu slices until golden or sear shrimp until pink (about 1–2 minutes per side).
6. Cook mushrooms and bean sprouts: In a separate pan, heat 1 tablespoon vegetable oil and quickly stir-fry shiitake slices until just softened (2–3 minutes). Blanch bean sprouts in boiling water for 20–30 seconds, drain.
7. Cook the noodles: Bring a pot of water to a boil and cook ramen noodles according to package directions until just tender. Drain well and divide among four deep bowls.
8. Assemble bowls: Place cooked noodles in bowls. Arrange pork/tofu/shrimp, shiitake, blanched bean sprouts, half a soft-boiled egg, nori strips and a sprinkle of green onions and cilantro on top of each bowl of noodles.
9. Ladle hot laksa broth over the noodles and toppings, making sure each bowl gets an even mix of coconut-dashi broth and spice paste. Serve immediately with lime wedges on the side.
10. Finishing touches and optional condiments: Offer chili oil or rayu, extra soy or miso, fried shallots, and pickled ginger at the table. Squeeze lime to taste for brightness. Enjoy the fusion of Japanese dashi and miso with classic laksa coconut and spice flavors.