Curry Ramen Recipe (Quick & Easy!)

What's in it

13 parts read from its 17 ingredient lines and its title.

Broth base

• Chicken “8 cups chicken stock”
• Coconut milk “1 14-(ounce) can coconut milk”

Tare and seasoning

• Soy sauce (shoyu) “2 tablespoons soy sauce”
• Curry roux, powder or paste “2 teaspoons red curry paste”

Aroma oil

• Sesame oil “2 tablespoons toasted sesame oil”

Noodles

• Instant noodles “3 (3-ounce) packs ramen noodles, (flavor packet discarded)”

Toppings

• Ground pork or other minced meat “1 pound ground pork”
• Boiled or soft egg “4 soft boiled eggs, halved”
• Scallion or negi “4 green onions, white and green parts, chopped”
• Mushrooms (shiitake, enoki, shimeji) “4 ounces shiitake mushrooms, sliced”
• Bok choy “2 baby bok choy, sliced”
• Sesame seeds “Sesame seeds, for serving (optional)”
• Chili flakes or togarashi “Chili flakes, for serving (optional)”

Against the usual Curry

It has 1 of the 1 parts of the usual Curry ramen: curry roux, powder or paste.

Less usual for the style: sesame oil (in 21% of Curry recipes), ground pork or other minced meat (in 10% of Curry recipes), mushrooms (shiitake, enoki, shimeji) (in 21% of Curry recipes), bok choy (in 21% of Curry recipes) and chili flakes or togarashi (in 10% of Curry recipes).

Ramen in a broth seasoned with curry, from Japanese curry roux, curry powder or, in the many fusion versions, a curry paste and coconut milk.