This Ramen Curry recipe combines rich, savory broth with fragrant curry spices, creating a comforting and flavorful dish. Topped with tender noodles, vegetables, and soft boiled eggs, it’s a perfect fusion of Japanese and Indian flavors.
I thought I didn’t like Curry
I used to exclaim that I didn’t like curry. Well, my what have I been missing out on! I cooked two curry-flavored things for a client and I was pleasantly surprised, asking myself: “why don’t I cook with this more?!”
I wanted to make a classic coconut curry based soup and japanese ramen noodles. Alas, this deliciousness was made! The curry ramen recipe features plenty of nutritious vegetables including mushrooms, edamame, bok choy and bean sprouts.
Put that in a coconut curry broth with slurpable ramen noodles and get ready for a tasty meal. Turn up the heat by adding some more gochujang or sprinkle red pepper flakes prior to serving. It’s TASTY & I can’t wait for you to make it. This ramen is slurping worthy. I couldn’t get enough of it, truly! And if you love it as much as I do, try this Curry Udon Recipe, too!
Recipe Ingredients
- Eggs – Soft boiled to go on top of our ramen.
- Veggies – Green onion, mushrooms, edamame, bok choy, and bean sprouts.
- Condiments – This recipe is FLAVORFUL thanks to these ingredients: sesame oil, garlic, ginger, soy sauce, red curry paste, gochujang, chili crisp.
- Coconut milk – I used light coconut milk, but full fat would create a creamier version of this coconut curry ramen broth.
- Broth – Either chicken broth or vegetable broth work. This will make up the base of our curry long with the coconut milk.
- Ramen Noodles – We’ll use two ramen blocks, sans seasoning.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add seafood or cooked chicken breast for additional protein.
- Top with a fresh herbs salad for extra flavors! Basil, cilantro and mint would all go well with the flavors in this dish.
- Switch up the fresh veggies: Green peas, snap peas, carrots, spinach, onions would all work in this ramen curry recipe.
How to Make This Recipe
1. Prep the soft boiled eggs first. Heat a sauce pot with enough water to cover the eggs. Bring to a boil and gently place the eggs in the water. Set a timer for 6 minutes and 45 seconds. Fill a large mixing bowl with ice and water creating an ice bath. You’ll transfer the cooked eggs to the ice bath to stop the cooking and cool the egg white.
2. In a large pot, heat sesame oil to medium heat. Once warm, add 2 diced green onions. Stir together with salt. Add in the minced garlic and ginger cubes. Stir and allow to become fragrant.
3. Add the red curry paste, soy sauce, gochujang, and hot honey chili crisp. Whisk together until a thick sauce forms and to avoid burning (2-3 minutes).
4. Add the sliced mushrooms and stir. Once the mushrooms have cooked for a few minutes, pour in the coconut milk and broth. Bring to a boil.
5. Place the ramen noodles into the soup. Save the seasoning packet for another use (it’s a great seasoning for meat or fish! or as a popcorn topping). Cook the noodles for 3-4 minutes, until the noodles are separated. Pour in frozen shelled edamame, diced bok choy, and bean sprouts. Stir the curry.
6. Remove from heat immediately once noodles are cooked. Serve the ramen soup hot topped with garnished spring onions, sesame seeds and a peeled + halved soft boiled egg. Enjoy!
PRO TIPS
- Bok Choy doesn’t take long to cook – it should always be added last, especially when chopped (similar to my Easy Wonton Soup recipe!)
- Peel the eggs under the water of the ice bath. This helps remove the shell quickly and easily.
Recipe FAQs
Store these curry ramen noodles in a glass airtight container for up to 4 days. I suggest glass over any other material because the curry paste tends to stain. Reheat in the microwave for ~90 seconds or until warm throughout. Note: if you reheat the jammy egg, the center will become more solid.
Ramen Curry has a thicker, spiced curry broth instead of the usual soy, miso, or tonkotsu base.
Yes! For vegetarian, just use vegetable broth. To make a vegan ramen, skip the boiled egg and add extra edamame or some cubed tofu instead.
If you only have curry powder on hand, you can make a simple yellow curry paste with 2 tbsp curry powder, 1 tbsp olive oil, 1 tbsp fish sauce, 1 tbsp tomato paste and minced garlic. Heat the oil in a pan then whisk everything else in and let cook for 1-2 minutes until you’ve got yourself a simple homemade curry sauce.
Serving suggestions
This ramen curry noodle dish pairs well with light and refreshing sides like a simple cucumber salad, pickled vegetables, or a side of edamame. You can also serve it with Japanese gyoza, crispy tempura, or a drizzle of sesame oil for extra richness.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Ramen Curry
Equipment
- large pot
- knife & cutting board
- Measuring cups and spoons
- small sauce pot
- Small mixing bowl
Ingredients
- 4 eggs, soft-boiled
- 1 tbsp sesame oil
- 4 green onions
- 1/2 tsp salt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 4 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp chili crisp
- 4 oz shiitake mushrooms, if you love mushrooms, use up to 8oz
- 1 can coconut milk, 15 oz
- 2 cups broth, chicken or vegetable
- 2 packs ramen noodles, remove seasoning
- 10 oz frozen shelled edamame
- 1 small bundle of bok choy
- 1 cup bean sprouts
- 1 tbsp black sesame seeds
Instructions
- Prep the soft boiled eggs first. Heat a sauce pot with enough water to cover the eggs. Bring to a boil and gently place the eggs in the water. Set a timer for 6 minutes and 45 seconds. Fill a large mixing bowl with ice and water creating an ice bath. You’ll transfer the cooked eggs to the ice bath to stop the cooking.
- In a large pot, heat sesame oil to medium heat. Once warm, add 2 diced green onions. Stir together with salt. Add in the minced garlic and ginger cubes. Stir and allow to become fragrant.
- Add the red curry paste, soy sauce, gochujang, and hot honey chili crisp. Whisk together until a thick sauce forms and to avoid burning.
- Add the sliced mushrooms and stir. Once the mushrooms have cooked for a few minutes, pour in the coconut milk and broth. Bring to a boil.
- Place the ramen noodles into the soup. Save the seasoning packet for another use (it’s a great seasoning for meat or fish! It’s also a tasty popcorn topping).
- Cook the noodles for 3-4 minutes, until the noodles are separated. Pour in frozen shelled edamame, diced bok choy, and bean sprouts. Stir the curry.
- Remove from heat immediately once noodles are cooked. Peel the eggs (tip: do this in the ice water as well. Crack it then peel under water, it helps remove the shell easily).
- Serve the soup hot topped with garnished green onions, sesame seeds and a halved soft-boiled egg.
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Ramen Curry calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
wow this is AMAZING!!
Amazing!!!! This is so good you have to try!
so. much. flavor. LOVED it!!!