This Curry Ramen Soup is a warm and cozy dish that’s full of tasty flavors! It combines soft noodles with a rich and spiced broth that warms you from the inside out.
I love how easy it is to whip up! Just throw in your favorite veggies, add the noodles, and stir in that yummy curry mix—perfect for a quick dinner on a busy night!
Key Ingredients & Substitutions
Broth: You can use chicken or vegetable broth, depending on your preference. Homemade broth adds depth, but store-bought works great too. If you’re trying to reduce sodium, opt for low-sodium versions.
Curry Powder: Japanese curry powder brings a unique sweetness. If you don’t have it, Indian curry powder can substitute but will have a different heat level. Start with half the amount and adjust to taste.
Ground Meat: Ground pork or chicken is traditional, but you can substitute ground turkey, beef, or even plant-based meat for a vegetarian option. Just adjust cooking times accordingly.
Bok Choy: Baby bok choy adds a nice crunch. You can use other greens like spinach, kale, or Swiss chard. Just note that some might cook faster than bok choy.
How Do I Ensure My Ramen Noodles Are Perfect?
Cooking ramen noodles properly is crucial. You want them to be tender, but not mushy. Here’s a quick guide:
- Bring a pot of water to a boil, then add the noodles. Don’t forget to check the package for cooking time.
- Cook for about 2-3 minutes until they are just starting to soften, then drain immediately.
- To keep them from sticking, rinse the noodles gently under cold water for a few seconds before serving.
This method gives you the best texture for your ramen in the soup!
How Can I Make My Soup Broth Extra Flavorful?
To enhance the broth, remember to sauté your aromatics—garlic, ginger, and onion—well. This step builds a solid flavor base. Cooking the spices with them also helps bring out their aroma. Consider simmering the broth for longer if time allows; this allows all ingredients to meld beautifully.
How to Make Curry Ramen Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small onion, finely chopped
- 1 tablespoon curry powder (Japanese curry powder preferred)
- 1 tablespoon soy sauce
- 1 teaspoon miso paste (optional, for umami depth)
- 1 teaspoon chili paste or 1 fresh red chili, sliced (adjust to taste)
- 1 cup ground pork or chicken
For the Ramen:
- 2 packs instant ramen noodles (discard seasoning packets)
- 2 soft-boiled eggs, halved
- 2 baby bok choy, halved lengthwise
- 2 green onions, sliced
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend around 10 minutes prepping your ingredients and about 20 minutes cooking it all together. It’s a quick and delightful meal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Add the minced garlic, ginger, and chopped onion. Sauté them together until they become fragrant and soft, this should take about 3-4 minutes. This step builds a wonderful flavor base for your soup!
2. Add the Spices:
Sprinkle in the curry powder and stir it all together for about 30 seconds. This helps to release the spices’ aromas, making the soup flavorful and aromatic!
3. Cook the Ground Meat:
Next, add in the ground pork or chicken. Cook it until it’s browned and completely cooked through, breaking it up into small pieces as it cooks. Make sure there’s nothing pink left! This will take about 5-7 minutes.
4. Make the Broth:
Pour in the chicken or vegetable broth and stir in the soy sauce, miso paste (if you’re using it), and chili paste or sliced chili. Bring this mixture to a gentle boil. Once boiling, lower the heat and let it simmer for about 10 minutes. This allows all those wonderful flavors to meld together!
5. Add the Greens:
While your soup simmers, add the baby bok choy to the pot. Cook it for an additional 3-4 minutes until it’s tender but remains that lovely bright green color.
6. Cook the Noodles:
In a separate pot, cook your ramen noodles according to the package instructions—usually just a couple of minutes will do! Once tender, drain them and set aside. Rinsing them briefly in cold water can prevent them from sticking together.
7. Assemble The Bowls:
Now it’s time to put it all together! Divide the noodles into two bowls. Ladle the hot curry broth and all the delicious veggies over the noodles, filling each bowl generously.
8. Add The Toppings:
Top each bowl with the halved soft-boiled eggs, sliced green onions, and extra chili slices if you like it spicy. This adds a beautiful presentation and extra flavor!
9. Garnish and Serve:
If you have fresh cilantro or parsley, sprinkle some on top for a refreshing touch. Your Curry Ramen Soup is now ready to enjoy! Serve hot, grab your chopsticks, and dig in!
This dish is full of flavor with a rich, spicy broth, tender noodles, and delicious toppings—perfect for a comforting meal!
Can I Use Any Type of Noodles?
While the recipe calls for instant ramen noodles, you can use other types such as udon or soba noodles if you prefer. Just make sure to adjust the cooking time according to the package instructions.
How Can I Store Leftover Curry Ramen Soup?
To store leftovers, let the soup cool completely before transferring it into an airtight container. It will last in the refrigerator for up to 3 days. Keep the noodles separate if possible to prevent them from getting mushy.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the ground meat with tofu or an extra cup of mixed vegetables. Use vegetable broth and skip the eggs for a delightful vegetarian version.
What If I Don’t Have Miso Paste?
No worries! If you’re out of miso paste, you can simply omit it from the recipe. The soup will still have plenty of flavor from the broth and curry powder. Alternatively, a splash of soy sauce can help enhance umami as a substitute.