This cozy Curry Ramen Soup is perfect for warming you up on chilly days. It’s packed with tasty noodles, fresh veggies, and a delightful curry broth that’s bursting with flavor!
I love how quick it comes together—boil the noodles, mix in your favorite toppings, and enjoy a bowl of happiness. Plus, who can say no to slurping those noodles? Yum! 🍜
Key Ingredients & Substitutions
Broth: Chicken or vegetable broth is key for flavor. If you’re vegetarian, definitely go for vegetable broth. You can also create your own broth using leftover veggies and water for a fresh taste!
Curry Powder: Japanese curry powder brings a unique sweetness and depth. You can swap it for Thai curry paste if you want a stronger flavor or use regular curry powder for a more common taste. Just adjust the amount to suit your preference.
Ground Meat: I often use ground pork for its flavor, but ground chicken or turkey works great too. For a vegetarian option, consider adding tofu or chickpeas for protein.
Bok Choy: Baby bok choy adds a nice crunch and mild flavor. If you can’t find it, spinach, kale, or any greens you prefer can be substituted without losing too much of the dish’s essence.
How Do You Ensure Perfectly Cooked Ramen Noodles?
Cooking ramen noodles just right is essential to this dish! Here’s how to get those noodles perfectly cooked:
- Bring a pot of water to a boil and add the ramen noodles.
- Cook them according to the package instructions, usually 2-4 minutes for dried noodles. Fresh noodles cook even quicker.
- To prevent mushiness, don’t overcook them. They should be slightly firm (al dente) as they’ll cook a bit more when added to the soup.
- Drain and rinse with cold water to stop the cooking process, then add them to your broth just before serving.
This way, you’ll enjoy juicy noodles that hold up to the rich, flavorful broth!
Curry Ramen Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder (Japanese curry powder preferred)
- 1 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp chili flakes (optional, for heat)
- 1 cup ground pork or beef
- 1 cup mushrooms, sliced (shiitake or cremini)
- 1 cup baby bok choy or similar greens, halved
- 1/2 cup bean sprouts
- 2 soft boiled eggs, halved
- 2 scallions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
- Salt and pepper to taste
Time Needed:
This Curry Ramen Soup will take around 30 minutes to prepare. You’ll spend about 10 minutes prepping your ingredients and around 20 minutes cooking. It’s a quick and satisfying meal perfect for any day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the thinly sliced onion and sauté it until it’s softened and translucent, about 4-5 minutes. This adds a great flavor base for your soup!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and ginger, cooking them for another 1-2 minutes until they’re fragrant. Your kitchen will smell amazing at this point!
3. Mix in the Spices:
Now, stir in the curry powder and keep stirring for 1 minute. This helps release all the aromatic flavors of the curry powder.
4. Brown the Meat:
Add the ground pork or beef to the pot, breaking it up with a spoon. Cook until it’s browned and cooked through, which will take about 5 minutes.
5. Build the Broth:
Pour in the chicken or vegetable broth, soy sauce, and miso paste. Stir well to combine everything, then bring the soup to a gentle simmer. Let it simmer for a few minutes to meld the flavors.
6. Add Vegetables:
Now, add the sliced mushrooms and baby bok choy to the soup. Cook until the bok choy is tender yet still vibrant, about 3-4 minutes. This keeps the greens fresh and colorful!
7. Cook the Ramen:
While your soup is cooking, prepare the ramen noodles according to package instructions. Once they’re ready, drain them and set them aside. Don’t overcook them—al dente is best!
8. Combine Noodles and Soup:
Just before serving, add the cooked ramen noodles to the soup. Give it one final stir to combine everything beautifully.
9. Serve with Toppings:
Now you’re ready to serve! Ladle the delicious curry broth with noodles into serving bowls. Top each bowl with fresh bean sprouts, halved soft boiled eggs, sliced scallions, and a sprinkle of sesame seeds and chili flakes if you’d like some heat.
10. Enjoy!
Serve your Curry Ramen Soup hot with chopsticks, and enjoy every comforting bite. It’s a delightful bowl of warmth that’s sure to satisfy!
This recipe results in a flavorful curry broth that’s infused with tender noodles, fresh greens, and perfectly soft eggs, making it a nourishing and delicious meal to savor. Enjoy!
Can I Use Different Types of Noodles?
Absolutely! While ramen noodles are traditional, you can use udon noodles, rice noodles, or even soba noodles. Just be sure to adjust the cooking time according to the type of noodle you choose!
Can This Soup Be Made Vegetarian?
Yes, just replace the meat with tofu or chickpeas, and use vegetable broth instead of chicken broth. You can also add more vegetables like bell peppers and carrots to enhance the flavor and nutrition.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth to keep it from drying out.
What Can I Use Instead of Miso Paste?
If you don’t have miso paste, you can substitute with a splash of soy sauce or tahini for a creamy texture. Keep in mind that this will slightly alter the flavor, but it’s still delicious!
