This Curry Ramen Soup is warm and cozy, perfect for a chilly day! With tender noodles and a rich curry flavor, it’s a lovely twist on traditional ramen.
Making this soup is a breeze! I love adding veggies and protein for extra yum. Each bowl is like a hug in a mug. You’ll want to slurp this up every time! 🍜
Key Ingredients & Substitutions
Broth: I prefer chicken broth for a richer flavor, but vegetable broth works great for vegans. You can even use homemade broth for an extra touch.
Ground Meat: Ground pork adds a nice flavor, but ground beef or turkey are good alternatives. For a vegetarian option, use sautéed tofu or tempeh!
Curry Powder: Japanese curry powder gives a unique taste, but if you don’t have it, use yellow curry powder for a similar flavor. Just adjust the amount to your liking.
Miso Paste: It’s optional, but I love the depth it adds. If you don’t have miso, a splash of fish sauce can work, or skip it for a lighter broth.
Bok Choy: Baby bok choy is tender and sweet, but you can use spinach or kale as substitutes. Just add them closer to the end of cooking so they don’t wilt too much.
How Can I Get the Perfect Soft-Boiled Eggs?
Soft-boiled eggs add creaminess to your ramen, and getting them just right can be tricky. Here’s a cheat sheet to help you:
- Boil water in a pot and carefully add the eggs.
- Set a timer for 6-7 minutes depending on your desired doneness.
- Once time’s up, transfer the eggs to ice water for 5 minutes to stop cooking.
- Peel gently and add to your ramen. The yolk should be creamy and just slightly runny.
This technique guarantees soft and delicious eggs every time! Enjoy your warming bowl of curry ramen soup!
How to Make Curry Ramen Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, finely chopped
- 2 tbsp Japanese curry powder
- 1 tbsp soy sauce
- 1 tbsp miso paste (optional)
- 1 cup ground pork or beef
- 2 packs fresh or dried ramen noodles
- 4 shiitake mushrooms, sliced
- 2 baby bok choy, halved
- 2 soft-boiled eggs, halved
- 2 green onions, thinly sliced
- Red pepper flakes or chili oil, for garnish (optional)
- Salt and pepper, to taste
Time Needed:
This delicious curry ramen soup will take about 30 minutes to prepare, including cooking time and prep work. It’s a quick and satisfying meal that comes together in no time!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by boiling the eggs! Place them in boiling water for about 6-7 minutes. Once done, transfer them to a bowl of ice water to cool. This helps make peeling easier. Once they are cool, peel and set aside for later.
2. Cook the Aromatics and Ground Meat:
In a large pot, heat the vegetable oil over medium heat. Once hot, add the minced garlic, grated ginger, and finely chopped onion. Sauté these until the onions are translucent and fragrant, which takes about 3-4 minutes. Then, add the ground pork or beef, cooking until browned. Use a spatula to break it up into small pieces as it cooks.
3. Make the Curry Broth:
Next, stir in the Japanese curry powder and (if you’re using it) the miso paste. Let that cook for about a minute to toast the flavors! Pour in the chicken or vegetable broth along with the soy sauce. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors together.
4. Prepare the Veggies and Noodles:
While the broth is simmering, sauté the shiitake mushrooms in a separate skillet until they turn golden brown, then set them aside. Add the halved baby bok choy into the simmering broth, letting it soften for about 2-3 minutes. Meanwhile, cook the ramen noodles according to the package instructions, then drain them when they are finished cooking.
5. Assemble the Bowls:
It’s time to put it all together! Divide the cooked ramen noodles among serving bowls. Ladle the hot curry broth with ground meat over the noodles. Top each bowl with sautéed shiitake mushrooms, the bok choy halves, and the halved soft-boiled eggs.
6. Garnish:
To finish off your delicious curry ramen soup, sprinkle sliced green onions on top. If you like a little extra heat, add a pinch of red pepper flakes or drizzle some chili oil over the soup.
7. Serve Immediately:
Enjoy your wonderful and comforting curry ramen soup while it’s warm! Each bowl is packed with flavor, and it’s perfect for any time you need a cozy meal.
This recipe is not just filling; it brings together a rich, mildly spicy curry flavor that pairs beautifully with tender noodles, umami mushrooms, and wholesome bok choy, alongside luscious soft-boiled eggs for that ultimate experience!
Can I Use Different Noodles Instead of Ramen?
Absolutely! You can use any type of Asian noodles like udon or soba as substitutes for ramen. Just adjust the cooking time according to the package instructions.
How Should I Store Leftover Curry Ramen Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep the noodles separate from the broth when storing to prevent them from becoming too soft. You can reheat the broth and add fresh noodles if desired!
Can I Make This Soup Vegetarian or Vegan?
Yes! Simply replace the ground meat with tofu or tempeh, use vegetable broth, and skip the eggs or use a vegan alternative like avocado for creaminess. Miso is usually vegan, but always check the labels just in case!
What Other Vegetables Can I Add?
Feel free to customize this soup with any vegetables you have on hand! Carrots, bell peppers, snap peas, or spinach make great additions. Just be sure to add them in at the right time so they cook perfectly.
