I normally trust the experts when it comes to ramen recipes, but I recently experimented with making my own at home. This vegetable curry ramen came together so well and tastes even better the next day. Grab the recipe below along with a food photography tip from my photo shoot!
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Food Styling Tips for Soup
Show Off The Ingredients
Ingredients are one of my all time favorite things to shoot in food photography, which makes shooting soup a close second because there are usually a lot of fun ingredients to play with. A bowl of soup can definitely look appetizing. But, when you are shooting a soup for food photography, highlighting the ingredients can elevate soup images a lot.
When soup ingredients get added into a soup they may sink into the broth or might get blended in. That’s all good for the recipe and for eating, but when you’re taking pictures, it’s ok to do things a little differently.
Food photography is all about making the food visually interesting. When looking at a picture of soup, people won’t know what’s in it unless you show them. So, when it comes to soup photography, show off those ingredients!
Here are some food styling tips to help:
- Add less broth so you can see more of the ingredients
- Add a small bowl (upside down) within the soup bowl so the ingredients can rest on top of it
- If you’re blending your soup, add some of the ingredients as a garnish or on the side of the bowl
READ MORE ABOUT: FOOD STYLING TOOLS EVERY FOOD PHOTOGRAPHER SHOULD HAVE
Recipe Notes for Ramen
Let The Broth Sit Overnight
If you have the time, let this broth sit overnight before diving in. The ramen recipe will taste even better.
Add extra Sriracha for a really nice kick (this is optional) and finish everything off with a squeeze of fresh lime juice to brighten everything up. It’s a proud moment when you succeed at making ramen at home. Grab your favorite set of chop sticks and enjoy!
GET MORE FOOD PHOTOGRAPHY INSPIRATION & CHECK OUT MY PORTFOLIO OF WORK
Vegetable Curry Ramen
Ingredients
- 2 tablespoons coconut oil for cooking
- 2 garlic cloves
- 1 tablespoon freshly grated ginger
- 2 tablespoons green curry paste
- 1 small sweet potato, diced
- 1 small zucchini, diced
- 2-3 baby bok choy, chopped in one inch strips, reserving the big green leaves
- 4 cups vegetable broth
- 1 13-ounce can coconut milk
- 1/2 tablespoon fish sauce
- 1/2 tablespoon brown sugar
- Ramen noodles
- Cilantro, roughly chopped for garnish
- 1 red onion, diced
- Lime wedges, 1 per bowl
- Sriracha
Instructions
- Add oil to a pot or dutch oven over medium-high heat.
- Add garlic, ginger and curry paste to the pot and stir and sauté for 1-2 minutes.
- Add the bok choy strips, diced sweet potato, diced zucchini and broth to the pot.
- Bring pot to a boil and then turn heat down to simmer for about 15-20 minutes.
- Once the diced sweet potato is tender, add the coconut milk, brown sugar and fish sauce.
- Stir and adjust the flavors to taste.
- Add the leaves of the bok choy to the pot.
- Cook the ramen noodles in a separate pot according to instructions.
- Drain and set noodles aside.
- To serve, place noodles at the bottom of serving bowls and ladle soup over the top.
- Garnish with red onion, cilantro, lime wedges and Sriracha if desired.
All images ©Regan Baroni 2017.
Totally in love with your photos and your recipe!!
You are so sweet, Debora!! Thank you! It’s truly a delicious recipe! Have a great weekend!