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–+ servings
large stock pot of ramen curry ingredients before mixing together.
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5 from 3 votes

Ramen Curry

I love how 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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: Indian, Japanese
Diet: Low Fat, Vegan, Vegetarian
Servings: 4
Calories: 650kcal
Author: Courtney Paige

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.
    three hard boiled eggs submerged in ice bath in glass bowl.
  • 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.
    mushrooms cooking in red curry sauce in large pot.
  • 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.
    large stock pot of ramen curry ingredients before mixing together.

Video

Notes

Store 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. 
For vegetarian, just use vegetable broth. To make a vegan ramen, skip the boiled egg and add extra edamame or some cubed tofu instead.

Nutrition

Serving: 1serving | Calories: 650kcal | Carbohydrates: 75g | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 206mg | Sodium: 1643mg | Potassium: 455mg | Fiber: 11g | Sugar: 9g