Curry Ramen Soup is a warm and cozy dish that mixes spicy curry flavors with tasty noodles. It’s quick to make, and the broth is rich and full of life!
I love adding veggies and some soft-boiled eggs for extra yumminess. Just a warning, you might slurp your noodles too loudly—you can’t help it when it’s this good! 😊
Key Ingredients & Substitutions
Broth: Chicken or vegetable broth makes up the base for the soup. For a lighter flavor, you could use low-sodium broth or homemade stock. If you’re vegetarian, vegetable broth is the way to go!
Curry Powder: Japanese curry powder gives a unique flavor, but if you can’t find it, you might use other types of curry like Thai red curry paste. Adjust the quantity to taste as they vary in spice levels.
Protein: Ground pork or chicken adds richness, but you can easily substitute with ground turkey, beef, or even plant-based protein for a vegetarian version.
Noodles: Fresh or dried ramen noodles work well. If you can’t find ramen, you can use udon or rice noodles. Just note that cooking times will vary with different noodles.
Bok Choy: Baby bok choy brings a bit of crunch. If it’s unavailable, feel free to swap with spinach, kale, or any other leafy green.
How Do I Soft-Boil Eggs Perfectly?
Soft-boiled eggs add creaminess to your ramen, but getting them just right can be tricky. Here’s the best way:
- Bring a pot of water to a boil before gently adding the eggs. This helps them cook evenly.
- Set a timer for 6-7 minutes based on how runny you like the yolk.
- Prepare an ice bath with cold water while they cook.
- Once cooked, move eggs directly to the ice water. This stops cooking and makes peeling easier.
- After a few minutes, peel and enjoy those perfectly soft eggs on top of your ramen!
How to Make Curry Ramen Soup
Ingredients You’ll Need:
- 4 cups chicken or vegetable broth
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp Japanese curry powder or curry roux
- 1 tsp soy sauce
- 1 tsp miso paste (optional)
- 200g ground pork or chicken
- 150g fresh or dried ramen noodles
- 4 shiitake mushrooms, sliced
- 2 heads baby bok choy, halved lengthwise
- 2 scallions, sliced
- 2 fresh red chili peppers, thinly sliced
- 2 large eggs
- Salt and pepper, to taste
- Red pepper flakes (optional garnish)
How Much Time Will You Need?
This delicious Curry Ramen Soup takes about 15 minutes for preparation and around 30 minutes for cooking. Total time is about 45 minutes from start to finish—perfect for a warm and comforting meal!
Step-by-Step Instructions:
1. Soft-Boil the Eggs:
Start off by soft-boiling your eggs. Bring a pot of water to a rolling boil, then gently add the eggs. Cook for about 6-7 minutes for a nice runny yolk. When done, quickly transfer the eggs to a bowl of ice water to cool. Once they’re cool enough to handle, peel and set them aside.
2. Sauté the Base Ingredients:
In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté it until it’s translucent, which should take about 5 minutes. Then, add the minced garlic and grated ginger, stirring for another minute until they become fragrant.
3. Cook the Meat:
Add the ground pork or chicken to the pot and break it up with a spoon. Cook until it’s browned all the way through. This should take about 5-7 minutes.
4. Mix in the Curry Flavor:
Sprinkle in the Japanese curry powder and stir it well to coat the meat. Cook for another minute to let the flavors mix together nicely.
5. Add the Broth:
Pour in the chicken or vegetable broth, soy sauce, and the optional miso paste. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This lets all the flavors meld together beautifully.
6. Cook the Noodles:
While your broth is simmering, cook your ramen noodles according to the package instructions. Once done, drain them and set them aside.
7. Add the Vegetables:
Next, add the sliced shiitake mushrooms and halved baby bok choy into the simmering soup. Cook for another 3-4 minutes, or until the bok choy is tender.
8. Assemble and Serve:
To serve, divide the cooked ramen noodles into bowls. Ladle the hot curry broth with meat and vegetables over the noodles. Halve the soft-boiled eggs and place them beautifully on top. Garnish with sliced scallions, fresh red chili peppers, and a sprinkle of red pepper flakes if you like a little extra heat.
9. Enjoy!
Serve your Curry Ramen Soup hot and enjoy the delightful flavors in every slurp!
Can I Use Instant Ramen for This Recipe?
Absolutely! Instant ramen noodles work just fine. Cook them according to package instructions, and then simply add them to your bowl before ladling the broth and toppings over them.
Can I Make This Soup Vegetarian?
Yes, you can make a delicious vegetarian version! Substitute the ground meat with tofu or a plant-based meat alternative, and use vegetable broth instead of chicken broth. You can also amp up the veggies to add more flavor and texture!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave. If the noodles have soaked up too much broth, just add a splash of water or broth to restore the soup consistency.
What Other Vegetables Can I Add?
Feel free to customize the soup! You can add bell peppers, carrots, spinach, or snow peas. Just make sure to adjust the cooking time depending on the hardness of the vegetables so they stay tender-crisp!
