This curry ramen soup is a warm and cozy dish that’s packed with flavor! With tender noodles swimming in a rich curry broth, it’s a treat for your taste buds.
It’s like a hug in a bowl! I love how quick and easy it is to whip up on a chilly day. Just toss in your favorite veggies and enjoy a tasty meal in no time!
Key Ingredients & Substitutions
Ramen Noodles: Fresh ramen noodles offer the best texture, but dried ramen works just fine too! If you’re gluten-free, try rice noodles or quinoa noodles as a substitute.
Ground Meat: I often use ground beef for its rich flavor, but you can easily swap it for ground chicken or turkey. For a plant-based option, try crumbled tofu or tempeh.
Vegetables: Eggplant and bok choy are my favorites, but you can use whatever veggies you have on hand! Spinach, zucchini, or carrots would be great alternatives.
Curry Powder: Yellow curry powder gives a wonderful taste, but feel free to explore other types like red or green curry. If you’re looking for heat, consider adding cayenne pepper or fresh chilies.
Coconut Milk: This adds creaminess to the soup. If you prefer lower fat, you could use light coconut milk or even almond milk, though it will change the flavor.
How Do You Get Perfectly Soft Boiled Eggs?
Soft boiling eggs adds a nice touch to your ramen. To achieve that perfect runny yolk, follow these steps:
- Bring a small pot of water to a boil, then gently lower in the eggs.
- Set a timer for 6-7 minutes—6 minutes for a very runny yolk, 7 minutes for slightly more set.
- Once done, quickly transfer the eggs to an ice bath to cool for a few minutes.
- Peel the eggs gently to avoid any cracks, then slice them in half right before serving.
This technique gives you a wonderfully rich addition to your ramen soup that complements the curry flavors beautifully!
How to Make Curry Ramen Soup
Ingredients You’ll Need:
For the Soup:
- 2 servings ramen noodles (fresh or dried)
- 1 tablespoon vegetable oil
- 200 g ground beef (or pork/chicken)
- 1 small eggplant, sliced
- 1 cup shiitake or other mushrooms, sliced
- 2 baby bok choy, halved
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- 2 tablespoons yellow curry powder
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
For Topping:
- 2 medium eggs
- 2 green onions, thinly sliced
- Red chili flakes, for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This delightful curry ramen soup will take about 30 minutes to prepare and cook. It’s a quick and delicious meal that’s perfect for a cozy night in!
Step-by-Step Instructions:
1. Soft Boiling the Eggs:
Start by boiling your eggs. Bring a pot of water to a rolling boil. Carefully place the eggs in the water and boil for 6-7 minutes for a nice, runny yolk. After time is up, transfer the eggs to a bowl of ice water to cool. Once cooled, peel and set aside.
2. Cooking the Base:
In a large pot, heat the vegetable oil over medium heat. Once hot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Next, add the ground beef and cook it until browned, breaking it up into small pieces as it cooks.
3. Adding Flavor:
Stir in the yellow curry powder, letting it cook for about a minute to enhance the flavor. This toasting step is key for bringing out the spices’ warmth!
4. Creating the Broth:
Pour in the chicken or vegetable broth along with the coconut milk. Bring the mixture to a gentle simmer. This is where your soup starts to come together beautifully!
5. Incorporating Vegetables:
Add the sliced eggplant, mushrooms, and halved bok choy into the pot. Allow everything to simmer for about 5-7 minutes, until the vegetables are tender. This step ensures all those flavors combine perfectly.
6. Cooking the Noodles:
While your soup simmers, cook the ramen noodles according to the package instructions until just tender. Drain and divide them into serving bowls.
7. Assembling the Soup:
Ladle the hot curry broth filled with luscious vegetables and ground meat over the cooked noodles. Let that warmth soak in!
8. Topping Things Off:
Halve the soft-boiled eggs and place them on top of each bowl. Garnish with sliced green onions and a sprinkle of red chili flakes for an added touch of heat and flavor.
9. Serve and Enjoy:
Your comforting bowl of curry ramen soup is ready! Serve immediately with chopsticks and enjoy every cozy spoonful!
Can I Use Different Proteins in This Recipe?
Absolutely! While ground beef adds a rich flavor, you can easily substitute it with ground chicken, turkey, or even plant-based options like crumbled tofu or tempeh for a vegetarian dish!
What Can I Use Instead of Coconut Milk?
If you prefer not to use coconut milk, you can substitute it with almond milk or soy milk, although the flavor will be different. You could also use low-fat coconut milk for a lighter version while retaining some coconut flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm up on the stove or in the microwave, but be mindful that the noodles might absorb some broth, so you may want to add a splash of water or broth when reheating.
Can I Add More Vegetables?
Definitely! Feel free to throw in any vegetables you have on hand, such as spinach, bell peppers, or carrots. Just adjust the cooking time to ensure they become tender without overcooking.
