This Curry Ramen Soup is a warm and cozy dish that brings a big burst of flavor! With tender noodles in a rich, spicy curry broth, it’s sure to warm you up any day.
Plus, it’s so easy to make! Just toss in your favorite veggies and protein, and you’re set. I love adding a soft-boiled egg on top—it’s like the cherry on this soup sundae! 🍜
Key Ingredients & Substitutions
Broth: Chicken or vegetable broth forms the base. If you want a vegetarian option, stick with vegetable broth, or try mushroom broth for an earthy flavor!
Curry Powder: Use mild or hot curry powder based on your spice preference. If you don’t have curry powder, you can create a mix of turmeric, cumin, and coriander for a homemade version.
Ground Beef: I love using ground beef for its richness, but you can substitute with ground turkey, chicken, or keep it vegetarian with tofu or tempeh sautéed in the pan.
Coconut Milk: This adds a creamy texture. If you’re looking for a lighter option, try using almond milk or simply skip it if you prefer a clear broth.
Eggs: Soft-boiled eggs add a delightful creaminess, but they’re optional! You can skip them or add a hard-boiled egg instead for a different texture.
How Do I Get the Perfectly Soft-Boiled Eggs?
Soft-boiled eggs are a fantastic addition and surprisingly easy to get right! Follow these steps for the perfect egg:
- Boil water in a pot. Once boiling, gently add the eggs using a spoon.
- Cook for 6-7 minutes for a soft yolk. Time might vary based on egg size.
- Immediately transfer eggs to an ice bath to stop the cooking process and make peeling easier.
- Once cool, gently crack and peel under running water for ease.
What’s the Key to Flavorful Broth?
Getting the broth just right is essential for delicious ramen. Here’s how you achieve that flavor:
- Don’t rush the sautéing step. Allow onions, garlic, and ginger to soften and release flavors.
- Bloom the curry powder for 1 minute before adding the broth to enhance its aroma.
- Let the coconut milk and broth simmer gently together—this allows the flavors to mingle.
With these tips, you’ll create a mouthwatering curry ramen soup that’s comforting and packed with flavor!
How to Make Curry Ramen Soup
Ingredients You’ll Need:
- 4 cups chicken or vegetable broth
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder (mild or hot as preferred)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- 1 tbsp miso paste (optional for deeper umami)
- 1/2 cup coconut milk
- 200g fresh or dried ramen noodles
- 150g ground beef
- 100g shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 cup baby spinach or kale
- 1/2 cup bean sprouts
- 2 soft-boiled eggs, halved
- 1 dried chili or chili flakes (optional)
- 2 green onions, chopped
- Fresh cilantro leaves, chopped for garnish
- Salt and pepper to taste
Time Needed:
This delicious curry ramen soup will take about 30 minutes total. You’ll spend around 10 minutes prepping your ingredients, and about 20 minutes cooking and assembling everything. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by bringing a pot of water to a boil. Once boiling, gently add the eggs and boil for 6-7 minutes for that perfect soft yolk. After that, transfer the eggs to an ice bath to cool them down quickly. Once cooled, peel the eggs and set them aside.
2. Sauté Aromatics:
In a large pot over medium heat, add the vegetable oil. Toss in the chopped onion, minced garlic, and grated ginger. Sauté these until they’re softened and fragrant, which should take about 3-4 minutes.
3. Add the Curry Powder:
Stir in the curry powder and let it cook for 1 minute. This helps bloom the spices and enhance their flavors.
4. Make the Broth:
Pour in the chicken or vegetable broth, and add the soy sauce, fish sauce, and miso paste if you’re using it. Bring this to a simmer to meld the flavors together.
5. Incorporate Coconut Milk:
Add the coconut milk to the pot and allow it to gently simmer for about 5 minutes. This will give your broth a silky texture.
6. Cook the Ground Beef:
In a skillet, cook the ground beef over medium-high heat until it’s browned. Season it lightly with salt and pepper. Once cooked, remove it from the heat and set it aside.
7. Sauté Shrimp and Mushrooms:
In the same skillet, quickly sauté the sliced mushrooms and shrimp until the shrimp turns pink and the mushrooms are tender. Once done, set them aside with the beef.
8. Cook the Ramen Noodles:
Add the ramen noodles directly to the simmering broth and cook them according to the package instructions until they’re just tender.
9. Add the Greens:
Stir in the baby spinach or kale and the bean sprouts. Cook for another 1-2 minutes until the greens have wilted slightly.
10. Serve Your Soup:
Divide the ramen soup evenly into bowls. Top with the cooked ground beef, sautéed shrimp, mushrooms, and the halved soft-boiled eggs. Garnish with chopped green onions, fresh cilantro, and add a dried chili or chili flakes if you like a little extra heat.
11. Enjoy:
Serve hot, using chopsticks and a spoon to enjoy this rich and flavorful curry ramen soup. It’s sure to become a favorite!
Bon appétit! Enjoy this comforting and spicy curry ramen that combines robust curry flavors with traditional ramen ingredients for a delicious twist!
Can I Use Hayashi or Other Types of Noodles Instead of Ramen?
Absolutely! While ramen noodles are traditional for this dish, you can use udon, soba, or even instant ramen noodles. Just adjust the cooking time according to the type of noodles you choose!
Can I Prepare the Broth in Advance?
Yes, you can prepare the broth ahead of time! Make the broth, store it in the fridge for up to 3 days, and reheat it gently before adding the noodles and other ingredients. Just be sure to not add the delicate ingredients until right before serving for the best texture!
How Do I Store Leftovers?
Leftover curry ramen soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, being careful not to overcook the noodles.
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk or want a lighter option, you can use almond milk or omit it entirely for a clearer broth. Just keep in mind that this will change the richness and flavor profile slightly.
