This bowl of curry ramen soup is a warm hug in a dish! With spicy curry flavor, tender noodles, and fresh veggies, it’s comfort food you can’t resist.
You can’t help but smile while slurping those yummy noodles! I love to add an egg on top for a little extra goodness. So easy to make, it’s ready in no time!
Key Ingredients & Substitutions
Broth: Use either chicken or vegetable broth as your base. If you’re looking for a lighter option, a low-sodium version works great to keep things healthy. Homemade broth can also be richer in flavor!
Curry Powder: Adjust the amount to fit your spice level! If you don’t have curry powder, consider using garam masala or even a Thai curry paste for a different taste.
Ramen Noodles: Classic ramen noodles are perfect, but if you can’t find them, instant noodles will do in a pinch. You could also use soba or udon noodles for a twist!
Beef: Thinly sliced beef adds great flavor, but chicken or tofu could be used as substitutes. Tofu is an excellent plant-based option and soaks up the broth’s flavor beautifully.
Bok Choy: Baby bok choy adds a nice crunch. If unavailable, try spinach or kale for a similar leafy texture. Just add those towards the end to keep them vibrant!
How Do I Get My Broth to Taste Amazing?
Creating a rich and flavorful broth is crucial for your curry ramen soup. After sautéing garlic and ginger, give the curry powder time to bloom by adding it and stirring briefly. This helps release the spices’ full flavor!
- Let the broth simmer for at least 10 minutes to marry the flavors. You can also add a splash of fish sauce for depth.
- Adjust seasoning with salt and pepper at the end. Taste-testing is key!
What’s the Best Way to Soft Boil Eggs?
Soft boiling an egg perfectly requires just a bit of timing! Aim for 6-7 minutes in boiling water for a creamy yolk.
- Once done, quickly plunge them into ice water to halt cooking. This makes peeling a breeze!
- Peel gently under running water to minimize cracking.
How to Make Curry Ramen Soup
Ingredients You’ll Need:
For the Soup Base:
- 4 cups chicken or vegetable broth
- 1 tablespoon curry powder (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Noodles and Toppings:
- 1 pack ramen noodles (about 85-100g)
- 100g thinly sliced beef (or chicken/pork as substitute)
- 1/2 cup corn kernels (canned or fresh)
- 1/2 cup sliced shiitake or other mushrooms
- 1-2 baby bok choy, halved or whole
- 2 soft boiled eggs, halved
- 2 green onions, thinly sliced
- Red chili flakes, to taste
- Salt and pepper to taste
How Much Time Will You Need?
This delicious curry ramen soup takes about 15 minutes for preparation and about 20 minutes for cooking, for a total of around 35 minutes. It’s a quick and comforting meal you can whip up any night of the week!
Step-by-Step Instructions:
1. Start with the Flavor Base:
In a pot, heat the vegetable oil over medium heat. Add the grated ginger and minced garlic, sautéing until fragrant, which should take about 1-2 minutes. This will kick off the incredible aroma of your soup!
2. Toast the Curry:
Add the curry powder to the pot and stir for another 30 seconds. This helps release the flavors of the spices, making your broth even tastier!
3. Create the Broth:
Pour in your chicken or vegetable broth and bring it to a simmer. Stir in the soy sauce and sesame oil, then let the broth simmer gently for about 10 minutes. This step allows all those amazing flavors to meld together.
4. Cook the Ramen:
While the broth simmers, cook the ramen noodles according to package instructions in a separate pot. Once done, drain them and set aside for later use.
5. Cook the Meat:
In a skillet over medium-high heat, cook the sliced beef (or your choice of meat) until it’s browned and cooked through. This should take about 3-5 minutes. Once cooked, set aside.
6. Add the Veggies:
Add the corn, mushrooms, and baby bok choy to your simmering broth. Cook these until the bok choy is tender but still vibrant in color, which should take about 3-4 minutes.
7. Assemble Your Bowls:
Divide the cooked ramen noodles into serving bowls. Spoon the hot curry broth with vegetables over the noodles. Go ahead and make it sizzle with that aromatic steam!
8. Finish with Toppings:
Top each bowl with your perfectly cooked sliced beef, halved soft boiled eggs, and a sprinkle of sliced green onions.
9. Spice It Up:
If you like a little heat, sprinkle red chili flakes on top to taste. The more, the merrier!
10. Ready to Serve:
Serve your curry ramen soup hot and enjoy the rich, warming flavors! Perfect for a cozy night in!
Can I Use Different Proteins in This Recipe?
Absolutely! While the recipe suggests thinly sliced beef, you can easily substitute it with chicken, pork, or even tofu for a vegetarian option. Just ensure that the protein is cooked through before serving.
What If I Don’t Have Ramen Noodles?
If you can’t find ramen noodles, instant noodles work perfectly as a replacement. You could also use soba, udon, or even rice noodles if you prefer a different texture!
How Do I Store Leftovers?
Leftover curry ramen soup can be stored in an airtight container in the fridge for up to 3 days. The noodles may soak up some broth, so it’s best to store the noodles separately from the soup if you plan to keep it for a while.
Can I Make This Soup Vegetarian?
Yes! Use vegetable broth and replace the meat with your favorite plant-based protein, like tofu or tempeh. Also, make sure to use a vegetarian-friendly soy sauce! The flavors will still be rich and delicious!
